Creamy Garlic Chicken and Butternut Squash Pasta Recipe

There’s something undeniably comforting about a bowl of creamy pasta on a chilly evening. This Creamy Garlic Chicken and Butternut Squash Pasta brings together the cozy warmth of fall flavors with a rich, velvety sauce that’s perfect for any night of the week. Imagine tender pieces of chicken, roasted butternut squash, and perfectly cooked pasta all tossed together in a luscious garlic cream sauce — it’s the kind of meal that feels both hearty and elegant.

The inspiration for this dish comes from classic comfort food traditions, where simple ingredients like squash, garlic, and cream come together to create a meal that feels like a warm hug. It’s perfect for family dinners, date nights, or even a festive holiday table when you want something that’s impressive yet easy to make. Each forkful delivers creamy, savory, and slightly sweet notes — a perfect harmony of flavors that makes this dish unforgettable.

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Why You’ll Love This Recipe

This Creamy Garlic Chicken and Butternut Squash Pasta is more than just another pasta dish — it’s a complete experience of comfort, nutrition, and taste. Here’s why it will quickly become a favorite in your kitchen:

• Wholesome and Satisfying: The combination of chicken and butternut squash provides a balance of protein, fiber, and natural sweetness.

• Creamy without being heavy: The sauce is rich and smooth, yet light enough that you can enjoy a full plate without feeling weighed down.

• Family-friendly: Even picky eaters love this pasta thanks to its mild garlic flavor and the sweetness of roasted squash.

• Perfect for meal prep: It reheats beautifully, making it an excellent option for leftovers or lunch the next day.

• Seasonally inspired: Ideal for fall and winter, but delicious all year round when you’re craving something cozy.

Whether you’re cooking for yourself, your family, or guests, this dish delivers comfort and elegance in every bite.

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Ingredients

For the Pasta

• 12 ounces fettuccine or penne pasta

• 1 tablespoon olive oil

• 1 teaspoon salt (for boiling water)

For the Chicken

• 1 pound boneless, skinless chicken breasts (cut into bite-sized pieces)

• 1 tablespoon olive oil

• 1 teaspoon garlic powder

• ½ teaspoon onion powder

• ½ teaspoon paprika

• Salt and pepper to taste

For the Butternut Squash

• 2 cups cubed butternut squash (fresh or frozen)

• 1 tablespoon olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ½ teaspoon dried thyme (or fresh thyme leaves)

For the Creamy Garlic Sauce

• 2 tablespoons butter

• 4 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 2 cups low-sodium chicken broth

• 1 cup heavy cream (or half-and-half for a lighter option)

• ½ cup grated Parmesan cheese

• Salt and pepper to taste

• 1 teaspoon Italian seasoning

• 1 tablespoon chopped fresh parsley (for garnish)

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Directions

1. Roast the Butternut Squash

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. Toss the cubed butternut squash with olive oil, salt, pepper, and thyme. Spread the cubes in a single layer on the baking sheet and roast for about 25–30 minutes, flipping halfway through, until golden brown and tender. Set aside once done.

Roasting the squash enhances its natural sweetness and adds a caramelized flavor that blends beautifully with the creamy sauce later.

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2. Cook the Pasta

While the squash roasts, bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Reserve about 1 cup of pasta water, then drain the rest. Drizzle a touch of olive oil over the pasta to prevent sticking and set aside.

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3. Sear the Chicken

In a large skillet over medium-high heat, add olive oil. Once hot, add the seasoned chicken pieces. Sprinkle with garlic powder, onion powder, paprika, salt, and pepper. Sear for 5–7 minutes, stirring occasionally, until the chicken is golden brown and fully cooked through. Transfer the cooked chicken to a plate and set aside.

Cooking the chicken separately ensures it stays juicy and flavorful when combined with the sauce later.

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4. Make the Creamy Garlic Sauce

Using the same skillet, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and cook for about 30 seconds, just until fragrant. Sprinkle the flour over the butter and stir continuously for 1–2 minutes to form a roux — this thickens the sauce without lumps.

Slowly whisk in the chicken broth, ensuring there are no clumps. Continue whisking until smooth and slightly thickened. Then pour in the heavy cream, stirring until the sauce begins to simmer gently. Add Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese melts and the sauce becomes luxuriously smooth.

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5. Combine Everything

Add the cooked pasta, roasted butternut squash, and chicken back into the skillet with the sauce. Toss everything gently until evenly coated. If the sauce feels too thick, add a few tablespoons of reserved pasta water until you reach your desired consistency.

Allow everything to heat through for a couple of minutes so the flavors meld together. The sauce should cling perfectly to the pasta, with the sweet butternut squash balancing the savory garlic and Parmesan.

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6. Serve and Garnish

Transfer the creamy pasta to serving bowls or a large platter. Sprinkle freshly chopped parsley and an extra pinch of Parmesan on top for a restaurant-quality presentation. Serve immediately while warm, and enjoy a cozy, satisfying meal that everyone will love.

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Tips for the Best Results

• Use fresh garlic: Freshly minced garlic adds more depth and aroma than pre-minced varieties.

• Don’t overcook the pasta: Al dente pasta holds up better when tossed with sauce and reheated later.

• Add greens: For a nutritional boost, toss in a handful of spinach or kale during the last few minutes of cooking.

• Lighten it up: Use half-and-half or milk instead of heavy cream for a lighter version without losing the creamy texture.

• Make it vegetarian: Skip the chicken and double the butternut squash or add chickpeas for extra protein.

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Flavor Variations

This recipe is delicious as-is, but you can easily customize it to suit your preferences or use ingredients you have on hand. Here are a few tasty twists:

• Creamy Garlic Chicken and Spinach Pasta: Add fresh spinach in the final step for a pop of green and extra nutrients.

• Butternut Squash Alfredo: Replace the chicken with more roasted squash and blend part of the squash into the sauce for an ultra-creamy texture.

• Garlic Chicken and Sweet Potato Pasta: Swap butternut squash with roasted sweet potatoes for a slightly different flavor profile.

• Spicy Version: Add a pinch of red pepper flakes or cayenne for a little kick.

• Mushroom Lovers: Stir in sautéed mushrooms to give the dish a deeper, earthy flavor.

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Health Benefits of Butternut Squash

Butternut squash isn’t just delicious — it’s packed with nutrients that make this pasta dish both indulgent and wholesome.

• Rich in Vitamins: High in vitamins A, C, and E, which support eye health and immunity.

• Low in Calories: Despite its creamy texture, butternut squash is naturally low in calories.

• Good Source of Fiber: Helps with digestion and keeps you feeling full longer.

• Antioxidant Power: Contains beta-carotene and other antioxidants that promote glowing skin and reduce inflammation.

Adding this golden vegetable to your creamy pasta makes it a guilt-free pleasure that nourishes as much as it delights.

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Serving Suggestions

This creamy pasta pairs beautifully with a few simple side dishes and accompaniments. Try these ideas to turn dinner into a complete feast:

• Garlic Bread or Breadsticks: Perfect for soaking up extra sauce.

• Simple Green Salad: A crisp salad with lemon vinaigrette balances the richness of the pasta.

• Roasted Vegetables: Complement the butternut squash with roasted Brussels sprouts, broccoli, or carrots.

• Mashed Potatoes: For a truly indulgent spread, serve alongside creamy mashed potatoes or cauliflower mash.

You can also serve this dish as a main course for special occasions — it’s elegant enough for guests but easy enough for weeknight dinners.

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Storage and Reheating Tips

If you happen to have leftovers (though it’s so delicious, that’s unlikely!), here’s how to store and reheat them:

• Storage: Keep in an airtight container in the refrigerator for up to 3 days.

• Freezing: You can freeze the pasta for up to 2 months, though the sauce may thicken slightly after thawing.

• Reheating: Warm gently in a skillet over low heat, adding a splash of milk or broth to restore creaminess. Avoid microwaving for too long, as it can dry out the sauce and overcook the pasta.

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Frequently Asked Questions

1. Can I use a different type of pasta?
Absolutely! This recipe is flexible when it comes to pasta selection, so you can easily use what you have on hand. While fettuccine is wonderful for holding onto the creamy garlic sauce, other pasta shapes work just as well. Penne, rigatoni, or rotini are great options because their ridges trap the sauce beautifully, ensuring every bite is flavorful. Spaghetti or linguine also work for a lighter feel, especially if you prefer long pasta strands coated in a silky sauce. For a healthier twist, try whole-wheat, chickpea, or lentil pasta — they add extra fiber and protein while maintaining a satisfying texture. If you’re making this for kids or meal prep, short pasta shapes like penne or shells tend to reheat better and mix more evenly with the chicken and roasted squash.

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2. How do I make this dairy-free?
Making a dairy-free version of this recipe is simple and just as delicious. Instead of heavy cream, use full-fat coconut milk or coconut cream to create a velvety, rich texture. It blends beautifully with the garlic and butternut squash while adding a subtle hint of sweetness that complements the dish. For the cheese, opt for a dairy-free Parmesan or nutritional yeast — both add a savory, cheesy flavor without using dairy. If you’re avoiding butter, replace it with olive oil or a plant-based butter alternative. The result will still be creamy, flavorful, and satisfying, with no compromise on texture or taste. This makes the recipe suitable for those with lactose intolerance or anyone following a plant-forward diet.

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3. Can I make this ahead of time?
Yes, this recipe is perfect for meal prepping or preparing in advance. You can roast the butternut squash and cook the chicken up to a day ahead, then refrigerate them in airtight containers. The sauce can also be made ahead — just store it separately and reheat it gently before combining everything. When you’re ready to serve, cook the pasta fresh, toss everything together, and add a splash of milk or broth to loosen the sauce if it thickened in the fridge. This method ensures the pasta stays creamy and the flavors remain balanced. Leftovers also reheat beautifully, making it ideal for quick lunches or weeknight dinners.

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4. What can I use instead of butternut squash?
If you don’t have butternut squash, sweet potatoes or pumpkin make excellent substitutes. Both provide that same creamy, slightly sweet flavor that pairs wonderfully with the garlic cream sauce. Sweet potatoes bring a richer, denser texture, while pumpkin gives the dish a softer consistency and a deeper autumn flavor. You can even mix both for added variety. Other alternatives include carrots or acorn squash, which roast well and offer a naturally sweet note. The key is to roast them until tender and caramelized, as this step adds incredible depth and warmth to the final dish.

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