Go Back
Butternut Squash Pasta with Chicken

Butternut Squash Pasta with Chicken: Fall Family Favorite

This cozy pasta feels like fall in a bowl. The butternut squash turns into the creamiest sauce ever, the chicken comes out tender, and the sage adds that little “ooooh!” touch. It’s simple, warm, and perfect for a family night
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Pasta
Cuisine American, Italian
Servings 6
Calories 485 kcal

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.