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overhead view of Roasted Butternut Squash and Garlic Chicken Pasta
Olga

Roasted Butternut Squash and Garlic Chicken Pasta

5 from 1 vote
This creamy butternut squash with garlic chicken pasta is exactly that for me. The silky butternut squash sauce coats the chicken and rigatoni perfectly.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Italian
Calories: 815
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 4 boneless skinless chicken thighs
  • 1 medium butternut squash peeled and cubed
  • 12 oz rigatoni pasta
  • 6 cloves fresh garlic 2 minced to season the chicken, 4 whole cloves roasted with the butternut squash
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • ½ to 1 cup heavy cream
  • ½ cup chicken broth or reserved pasta water
  • ¼ cup grated Parmesan cheese
  • Fresh thyme or parsley for garnish
  • Salt and pepper to taste

Equipment

  • 1 Pasta Pot
  • 1 Skillet
  • 1 Baking Sheet
  • 1 Wooden Cutting Board
  • 1 Chef's Knife
  • 1 Blender

Method
 

  1. Preheat the oven to 400°F.
  2. Season the boneless chicken thighs with olive oil, lemon juice, minced garlic, salt, and pepper.
    Toss the cubed butternut squash with olive oil, salt, and pepper. Place both on a baking sheet with 4 whole garlic cloves.
  3. Roast for 30-40 minutes, until the chicken is cooked through and the squash is tender.
  4. Cook the rigatoni in salted boiling water according to package directions. Reserve ½ cup of the pasta water before draining.
    overhead view Boiling Rigatoni for Creamy butternut squash pasta
  5. Quickly broil the chicken and squash on high for 3-4 minutes for a beautiful golden color.
  6. Blend the roasted squash and roasted garlic cloves with chicken broth until smooth. Pour into a pan over medium heat and stir in the heavy cream, and half of the grated parmesan cheese. Season with salt and pepper.
  7. Dice the roasted chicken and add it to the pasta. Toss everything with the butternut squash sauce, using pasta water you saved earlier to adjust consistency if needed.
  8. Finish with plenty of finely grated parmesan and fresh thyme or parsley. Serve warm.

Nutrition

Calories: 815kcalCarbohydrates: 72gProtein: 36gFat: 39gSaturated Fat: 16gCholesterol: 185mgSodium: 395mgFiber: 6gSugar: 6g

Notes

Top Tips

  • Prepping the Squash: If peeling and cutting butternut squash feels like too much work (me!), you can use pre-cut squash from the store to make things easier. Frozen precut butternut squash is perfect.
  • Roasting for Extra Flavor: Roasting the chicken and squash together brings out more flavor. Just make sure to spread them out evenly on the baking sheet to get that nice caramelized finish.
  • Creamy Sauce Consistency: If the sauce is too thick, add a splash of pasta water or chicken broth. If it’s too thin, let it simmer a little longer to thicken up.
  • Pasta Tip: Rigatoni is great, but feel free to swap it with penne or any other short pasta you like.
  • Add a Little Kick: Want a bit of heat? Sprinkle in some red pepper flakes to spice things up.

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