Cozy Autumn Harvest Pasta with Chicken and Roasted Squash
There is something magical about the smell of roasting squash on a crisp autumn evening.
This autumn harvest pasta brings together all the best flavors of the season. It is the perfect way to turn simple produce into a hearty, comforting meal.
Why You’ll Love This Recipe
This dish is a complete meal that feels like a warm hug after a long day. It is perfect for busy fall weeknights when you want something fresh. You get protein, healthy fats, and plenty of fiber from the vegetables. It is a budget-friendly way to use up your seasonal market finds. Your family will love the balance of salty bacon and sweet squash.
Simple Cooking Method
The process is straightforward and very beginner-friendly for any home cook. You will boil the pasta while the chicken and vegetables sear nearby. Using the bacon fat to cook the chicken adds incredible depth without extra ingredients. Everything comes together in one skillet for very easy cleanup. Even if you are new to roasting vegetables, you can do this.
Ingredients You’ll Need
This recipe uses simple pantry staples along with fresh seasonal produce from your local store.
- 12 oz Penne pasta
- 1 lb Boneless skinless chicken breast, cut into 1-inch cubes
- 6 slices Thick-cut bacon, chopped
- 2 cups Butternut squash, peeled and cut into 1/2-inch cubes
- 1 lb Brussels sprouts, trimmed and halved
- 3 cloves Garlic, minced
- 1/4 cup Olive oil
- 1/2 cup Grated Parmesan cheese
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/2 tsp Dried thyme
Step-by-Step Directions
- Bring a large pot of salted water to a boil and cook penne pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
- Add diced chicken to the skillet and cook in the bacon fat over medium-high heat until browned and the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Add the butternut squash cubes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until tender and caramelized.
- Add Brussels sprouts to the skillet with the squash. Sauté for an additional 7-8 minutes until the sprouts are tender and charred on the edges.
- Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
- Add the cooked pasta, chicken, and bacon back into the skillet.
- Drizzle with olive oil and sprinkle with Parmesan cheese. Toss thoroughly, adding reserved pasta water 1 tablespoon at a time if needed to emulsify the sauce.
- Season with salt and black pepper to taste before serving.
Best Ways to Enjoy It
Serve this autumn harvest pasta warm in large, shallow bowls. It looks beautiful on a festive holiday table or a simple weeknight setup. Pair it with a light side salad or a piece of crusty bread. Set the table, light a candle, and enjoy a quiet night in. This dish is filling enough to stand all on its own.
Storage & Reheating
This pasta keeps beautifully in the fridge for up to three days. Store it in an airtight container to keep the vegetables tender. To reheat, add a small splash of water to the pan. Warm it over low heat until the chicken is perfectly heated through. This makes it a great option for easy weekday lunches.
Tips for Best Results
- Do not crowd the pan when browning the chicken or squash.
- Save your pasta water to make the sauce smooth and glossy.
- Cut squash into even cubes so they finish cooking at once.
- Use a large skillet to give the Brussels sprouts room to char.
- Swap the chicken for chickpeas for a vegetarian-friendly version.
- Add an extra sprinkle of Parmesan just before serving for richness.
- For a holiday twist, toss in a handful of dried cranberries.
- Ensure the garlic only cooks for a minute to avoid bitterness.
Easy Flavor Ideas
- Swap the butternut squash for sweet potatoes for a similar flavor.
- Use gluten-free penne to make this meal safe for everyone.
- Add a pinch of red pepper flakes for a subtle spicy kick.
- Substitute maple syrup for a tiny drizzle of honey for sweetness.
- Try using kale instead of Brussels sprouts for a different green.
Common Questions
Can I make this ahead of time?
Yes, you can prep the vegetables a day in advance. This makes the weeknight cooking process even faster for you.
What if I don’t have a large skillet?
You can roast the vegetables on a sheet pan instead. Then, toss everything together in your large pasta pot at the end.
Will kids enjoy the Brussels sprouts?
The bacon fat and roasting process makes them tender and sweet. Most kids find them much more approachable when paired with pasta.
I hope this autumn harvest pasta brings a little extra warmth to your kitchen tonight. It is truly the ultimate comfort food for a chilly evening. Happy cooking!
— Clara
Ingredients
Method
- Bring a large pot of salted water to a boil and cook penne pasta until al dente. Reserve 1/2 cup of pasta water, then drain.
- In a large skillet over medium heat, cook chopped bacon until crisp. Remove bacon with a slotted spoon and set aside, reserving the rendered fat in the pan.
- Add diced chicken to the skillet and cook in the bacon fat over medium-high heat until browned and the internal temperature reaches 165°F (74°C). Remove chicken and set aside.
- Add the butternut squash cubes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until tender and caramelized.
- Add Brussels sprouts to the skillet with the squash. Sauté for an additional 7-8 minutes until the sprouts are tender and charred on the edges.
- Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
- Add the cooked pasta, chicken, and bacon back into the skillet.
- Drizzle with olive oil and sprinkle with Parmesan cheese. Toss thoroughly, adding reserved pasta water 1 tablespoon at a time if needed to emulsify the sauce.
- Season with salt and black pepper to taste before serving.
