Butternut Squash Pasta with Chicken: Fall Family Favorite
Here’s the thing…. this Butternut Squash Pasta with Chicken is pure comfort in a bowl! I make it every single week once fall rolls around. The creamy squash sauce hugs each pasta strand just right. My kids actually fight over seconds.
Can you believe that? The sweet squash and savory chicken create this amazing balance that makes everyone happy. Plus, it’s way easier than it looks. Trust me on this one!
Ingredients You’ll Need
So, you probably have most of these ingredients already. The star of the show is definitely that gorgeous butternut squash! Check the recipe card down below for exact amounts.
- Butternut Squash: When you roast this baby, it gets all sweet and caramelized – seriously magical for the sauce.
- Chicken Breast: Nice and tender, seared until golden brown – adds that protein punch everyone needs.
- Pasta: Pick any long noodles you love. They all work great with this silky sauce!
- Heavy Cream: This makes everything luxurious and dreamy. No skimping here, friends!
- Parmesan Cheese: Fresh is best! It melts like a dream and tastes incredible with the squash.
- Garlic: Because what’s Italian-ish food without garlic, right? Adds that perfect savory kick.
- Fresh Sage: Oh wow, this herb just SCREAMS fall. It’s perfect with butternut squash!
How to Make Butternut Squash Pasta with Chicken
Alright, let’s do this! It’s actually pretty simple. Just follow along, and you’ll have dinner ready before you know it.
Step 1: Roast the Butternut Squash
Grab your 2 pounds cubed butternut squash and toss with 2 tablespoons olive oil, salt, and pepper. Pop it in a 400°F oven for 25-30 minutes. Stir it halfway through so everything gets golden and yummy!
Step 2: Cook the Chicken
Season 1.5 pounds chicken breast really well with salt, pepper, and Italian seasoning. Heat 1 tablespoon olive oil in your skillet and cook those breasts 6-7 minutes per side. You want them golden brown and cooked through!
Step 3: Boil the Pasta
Get your water boiling and add lots of salt. Toss in 1 pound pasta and cook for about 8-10 minutes until it’s al dente. Here’s a secret – save 1 cup of that starchy pasta water before draining!
Step 4: Make the Butternut Squash Sauce
Throw your roasted squash into the blender with 1 cup heavy cream, 1/2 cup chicken broth, 4 minced garlic cloves, and 1/2 cup Parmesan. Blend it up until it’s silky smooth. So easy, right?
Step 5: Combine Everything
Slice up your chicken into strips. Pour that gorgeous sauce into your skillet and warm it up. Add the pasta, chicken, and 2 tablespoons chopped fresh sage. Toss everything together until it’s all coated and heated through. DONE!
Tips for the Best Butternut Squash Pasta
- Don’t skip roasting the squash: Listen, roasting brings out all those sweet, caramelized flavors. Steaming just doesn’t cut it here!
- Save that pasta water: This starchy water is liquid gold, my friend. It helps thin the sauce perfectly and makes everything stick together.
- Season each component: Salt your squash before roasting, season that chicken well, and don’t forget to salt your pasta water generously!
- Use fresh Parmesan: The pre-shredded stuff won’t melt right. Grate it fresh for the smoothest, creamiest sauce ever.
- Add sage at the end: Fresh herbs lose their magic when cooked too long. Toss them in at the last minute!
Variations and Substitutions
Want to switch things up? No problem! This recipe is super flexible, so feel free to make it your own.
- Turkey instead of chicken: Ground turkey works great here. Or use turkey breast if you prefer! Either way, you’ll love it.
- Add greens: Toss in some fresh spinach, like I do in my Butternut Squash Pasta with Spinach. Extra veggies never hurt anyone!
- Baked version: Want something different? Try my Baked Feta Butternut Squash Pasta. Top it with feta and bake until bubbly. Yum!
- Sausage swap: Italian sausage brings incredible flavor. Swap it for the chicken when you want something heartier and more rustic.
Frequently Asked Questions
Can I make this pasta ahead of time?
Yep! Make everything up to two days early. Just keep the sauce, chicken, and pasta separate in the fridge. Then reheat and combine when you’re ready to eat!
How do I store leftover butternut squash pasta?
Pop it in an airtight container in your fridge. It’ll stay good for four days. The sauce might get thick, so add a little broth when reheating!
Can I freeze this butternut squash pasta?
The sauce freezes beautifully for up to three months. But here’s the thing – pasta and chicken get weird when frozen. Make them fresh instead!
What should I serve with butternut squash pasta?
I love serving this with a crisp salad and some garlic bread. Roasted Brussels sprouts or green beans are perfect on the side, too!
Can I use pre-cut butternut squash?
Absolutely! Pre-cut squash is a total time-saver. Just make sure the pieces are about the same size so they roast evenly.
How do I know when the chicken is fully cooked?
Use a meat thermometer, friend! You want it to hit 165°F in the thickest part. That’s the magic number for perfectly safe chicken.
Can I use a different type of pasta?
For sure! Penne, rigatoni, fettuccine, or even gnocchi work wonderfully here. Pick whatever shape makes you happy!
How can I make the sauce thicker or thinner?
Add more cream or Parmesan to thicken it up. Need it thinner? Just splash in some pasta water or chicken broth until it’s perfect!
Butternut Squash Pasta with Chicken: Fall Family Favorite
Ingredients
- 2 pounds butternut squash peeled and cubed
- 1.5 pounds chicken breast
- 1 pound pasta fettuccine or penne
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup Parmesan cheese freshly grated
- 4 cloves garlic minced
- 2 tablespoons fresh sage chopped
- 3 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F. Toss the butternut squash with a little olive oil, salt, and pepper. Spread it out on a baking sheet and roast for about 25–30 minutes until it looks caramelized and yum!
- Season the chicken with salt, pepper, and Italian seasoning. Warm the olive oil in a big skillet over medium-high heat. Sear the chicken for 6–7 minutes on each side until golden and cooked through. Take it out and let it rest on a cutting board for a few minutes.
- Bring a large pot of salted water to a boil and cook the pasta until it’s just right. Before draining, scoop out 1 cup of pasta water.
- Blend the roasted squash with the cream, broth, garlic, and Parmesan until smooth and creamy.
- Slice the rested chicken into thin strips or little bites.
- Pour the squash sauce into the skillet and warm it gently, stirring now and then.
- Add the pasta and toss it all together. If it feels too thick, that pasta water works magic.
- Stir in the chicken and sage. Give everything a good toss until warmed through.
- Serve right away with extra Parmesan and fresh sage. ENJOY!!!
Notes
- Roast squash until deeply caramelized for the richest, most flavorful sauce possible.
- Pasta water’s starch helps the sauce cling beautifully to every pasta strand perfectly.
- Fresh sage provides authentic autumn flavor; dried sage works, but use less.
- Chicken thighs can replace breasts for juicier, more flavorful meat if preferred.
- Leftovers reheat well with a splash of cream or broth to restore creaminess.
