Name: Creamy Garlic Chicken and Butternut Squash Pasta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 12 ounces fettuccine or penne pasta; 1 tablespoon olive oil; 1 teaspoon salt (for boiling water); 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces; 1 tablespoon olive oil (for chicken); 1 teaspoon garlic powder; ½ teaspoon onion powder; ½ teaspoon paprika; Salt and pepper to taste; 2 cups cubed butternut squash (fresh or frozen); 1 tablespoon olive oil (for squash); ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon dried thyme; 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; ½ cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1 tablespoon chopped fresh parsley (for garnish)

Description

A cozy and comforting pasta dish that combines tender chicken, roasted butternut squash, and a velvety garlic cream sauce. Perfect for chilly evenings, family dinners, or festive gatherings, this recipe brings together savory and slightly sweet flavors in every creamy bite.

Ingredients

Scale

12 ounces fettuccine or penne pasta
1 tablespoon olive oil
1 teaspoon salt (for boiling water)
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
1 tablespoon olive oil (for chicken)
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon paprika
Salt and pepper to taste
2 cups cubed butternut squash (fresh or frozen)
1 tablespoon olive oil (for squash)
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon dried thyme
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
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 tablespoon chopped fresh parsley (for garnish)

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Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the butternut squash cubes with olive oil, salt, pepper, and thyme. Roast for 25–30 minutes, flipping halfway through, until golden and tender. Set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
In a large skillet, heat olive oil over medium-high heat. Add the chicken pieces and season with garlic powder, onion powder, paprika, salt, and pepper. Sear for 5–7 minutes until golden and cooked through. Transfer to a plate and set aside.
In the same skillet, reduce heat to medium and add butter. Stir in minced garlic and cook for 30 seconds until fragrant. Sprinkle in flour and stir continuously for 1–2 minutes to form a roux.
Gradually whisk in chicken broth until smooth, then add the heavy cream. Stir until the sauce begins to simmer. Add Parmesan cheese, Italian seasoning, salt, and pepper. Mix until the sauce thickens and becomes creamy.
Add the cooked pasta, roasted squash, and chicken to the skillet. Toss to coat evenly in the sauce. Add a few tablespoons of reserved pasta water if the sauce is too thick.
Heat everything together for 2–3 minutes until warmed through. Taste and adjust seasoning as needed.
Serve warm, garnished with fresh parsley and a sprinkle of Parmesan cheese.

Notes

For a lighter version, use half-and-half instead of heavy cream.
Substitute sweet potatoes or pumpkin for butternut squash if desired.
Use whole-wheat or gluten-free pasta for a healthier or allergy-friendly option.
Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of milk or broth.
Add spinach or mushrooms for extra nutrition and flavor variety.

Prep Time: 15 minutes
Cook Time: 35 minutes