Butternut Squash Chicken Pesto Pasta
This cozy butternut squash chicken pesto pasta combines roasted sweetness, herby freshness, and a creamy texture that feels like fall in a bowl. It’s simple, satisfying, and tastes like something far more expensive than it actually is.
Ingredients
- 3 cups peeled and cubed butternut squash fresh or frozen
- 2 tablespoons olive oil divided
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 2 teaspoons Italian seasoning
- 12 ounces penne pasta
- ¾ cup basil pesto store-bought or homemade
- ¼ cup reserved pasta water
- ⅓ cup freshly grated Parmesan cheese plus more for topping
- ¼ cup chopped walnuts or pecans optional, for garnish
- Fresh basil leaves for serving
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Toss the butternut squash cubes with 1 tablespoon olive oil, ½ teaspoon salt, and ¼ teaspoon pepper until evenly coated.
- Spread the squash in a single layer on the prepared baking sheet and roast for 25 minutes, flipping halfway through, until golden and tender.
- While the squash roasts, bring a large pot of salted water to a boil and cook the penne pasta according to package directions until al dente. Reserve ¼ cup of pasta water before draining.
- In a large skillet, heat 1 tablespoon olive oil over medium heat.
- Add the chicken pieces, season with ½ teaspoon salt, ¼ teaspoon pepper, and Italian seasoning, and cook for 6–8 minutes until golden and cooked through.
- Turn the heat to low and add the cooked pasta, roasted squash, and pesto to the skillet with the chicken.
- Pour in a splash of the reserved pasta water to help coat everything evenly.
- Toss gently until all ingredients are well combined and the pasta is glossy.
- Stir in ⅓ cup Parmesan cheese until melted and incorporated.
- Remove from heat and taste, adjusting seasoning with a pinch of salt or pepper if needed.
- Transfer to serving bowls or a large dish.
- Top with chopped walnuts, extra Parmesan, and fresh basil leaves before serving.