Crispy Chicken with Butternut Squash Pasta Recipe

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Crispy Chicken with Butternut Squash Pasta is the weeknight dinner you didn’t know you were craving. This dish brings together tender, crunchy chicken paired with the earthy sweetness of butternut squash pasta, creating a comforting and satisfying meal. It’s simple enough to whip up after a long day yet impressive enough to serve to guests.

Why You’ll Love This Recipe

This recipe combines crispy chicken with vibrant butternut squash for a delightful twist on classic pasta. You’ll love it for its easy preparation, rich flavors, and nutritional benefits.

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Quick and easy weeknight meal
Deliciously crispy chicken that everyone will rave about
Nutritious butternut squash adds a touch of sweetness
Comfort food that’s visually stunning

Ingredients

2 boneless, skinless chicken breasts
8 ounces spaghetti
2 cups butternut squash, diced
3 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup shredded cheddar cheese
Fresh thyme leaves, for garnish (optional)

How to Make Crispy Chicken with Butternut Squash Pasta

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the chicken breasts with garlic powder, salt, pepper, and half of the olive oil. Place them on the prepared baking sheet.
In a separate bowl, toss the diced butternut squash with the remaining olive oil, thyme, salt, and pepper. Spread the squash around the chicken on the baking sheet.
Bake the chicken and squash for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and slightly caramelized.
While the chicken and squash are baking, cook the spaghetti according to package instructions. Drain and set aside.
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Slice it into strips.
In a large bowl, combine the cooked spaghetti, roasted butternut squash, and sliced chicken. Toss gently to combine, adding more salt and pepper to taste.
Serve immediately, topped with shredded cheddar cheese and garnished with fresh thyme if desired.

Tips for the Best Results

For extra crispy chicken, consider coating the chicken breasts in breadcrumbs before baking.
Ensure the butternut squash is cut into uniform pieces for even cooking.
Don’t skip the resting time for the chicken; it helps retain moisture.

Easy Variations

Swap out the cheddar cheese for Parmesan or feta for a different flavor profile.
Add spinach or kale to the pasta for extra greens.
Substitute chicken with turkey or tofu for a lighter option.

What to Serve With It

A fresh garden salad with a light vinaigrette
Garlic bread or breadsticks for added crunch
Roasted vegetables for a colorful side

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm in the microwave or on the stove over low heat until heated through.

Recipe Card

Recipe Name: Crispy Chicken with Butternut Squash Pasta
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield/Servings: 4 servings
Ingredients:

2 boneless, skinless chicken breasts
8 ounces spaghetti
2 cups butternut squash, diced
3 tablespoons olive oil, divided
1 teaspoon dried thyme
1 teaspoon garlic powder
Salt and pepper, to taste
1/2 cup shredded cheddar cheese
Fresh thyme leaves, for garnish (optional)

Instructions:

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Season the chicken breasts with garlic powder, salt, pepper, and half of the olive oil. Place them on the prepared baking sheet.
In a separate bowl, toss the diced butternut squash with the remaining olive oil, thyme, salt, and pepper. Spread the squash around the chicken on the baking sheet.
Bake the chicken and squash for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the squash is tender and slightly caramelized.
While the chicken and squash are baking, cook the spaghetti according to package instructions. Drain and set aside.
Once the chicken is cooked, remove it from the oven and let it rest for a few minutes. Slice it into strips.
In a large bowl, combine the cooked spaghetti, roasted butternut squash, and sliced chicken. Toss gently to combine, adding more salt and pepper to taste.
Serve immediately, topped with shredded cheddar cheese and garnished with fresh thyme if desired.