Creamy Harvest Chicken and Pasta

Jump to Recipe

Looking for a comforting and delicious dinner idea? Try our creamy harvest chicken and pasta recipe! With tender chicken, flavorful herbs and creamy butternut squash and sweet potato sauce, this dish is sure to satisfy your taste buds. Plus, it's easy to make and perfect for busy weeknights. Read on for the full recipe and step-by-step instructions.

To start, heat 1 tablespoon of extra virgin olive oil in a medium pot over medium-high heat. While the oil heats up, dice two chicken breasts and season them with 1 teaspoon of ground sea salt grinder and ¼ teaspoon of ground peppercorn grinder. Add the seasoned chicken to the pot and cook for 10 minutes, stirring every few minutes to ensure the chicken cooks evenly.

Once the chicken is cooked through, decrease the heat to medium-low and add the remaining tablespoon of extra virgin olive oil to the pot. Add chopped onions and cook for 7 minutes until they are translucent and fragrant. Then, add minced garlic and cook for an additional 3 minutes. Stir in 2 teaspoons of chopped thyme and 2 teaspoons of chopped rosemary to infuse the dish with their fragrant flavors.

Meanwhile, in a blender, combine 1 cup each of chopped and cooked butternut squash and sweet potato along with ½ cup of unsweetened almond milk. Blend until smooth to create a creamy and luscious sauce.

Once the onion and garlic mixture is fragrant, pour the blended mixture into the pot with the chicken. Add 1 ½ cups of chicken broth and stir to combine all the ingredients. Finally, add 1 cup of penne rigate and cook for 10 minutes or until the pasta reaches your desired level of doneness.

With its creamy and flavorful sauce, tender chunks of chicken and al dente pasta, this creamy harvest chicken and pasta recipe is sure to become a new favorite in your meal rotation. It's the perfect cozy dinner to enjoy on chilly evenings with a glass of your favorite wine or a warm cup of tea. Give it a try and let us know what you think!

Directions:                   

1. In a medium pot, heat 1 tablespoon oil over medium-high heat. Season chicken with salt and pepper. Place chicken in pot and cook for 10 minutes, stirring every few minutes.    
2. Decrease heat to medium-low, add remaining tablespoon of oil, add onions, cook for 7 minutes then add garlic. Cook for another 3 minutes. Stir in thyme and rosemary.    
3. Meanwhile, in a blender, combine squash, sweet potato and almond milk. Blend until smooth. Pour mixture into the pot with the chicken, add broth and stir to combine. Add penne and cook for 10 minutes or until pasta reaches desired doneness.    

Recipe Courtesy of Chef Audrey, ALDI Test Kitchen