This Fall Pasta with Chicken is Your New Cozy Obsession
Craving cozy? This Bacon Brussels Sprouts Butternut Squash Pasta with Chicken is the ultimate autumn meal. It’s crispy, savory, and ready in 50 minutes!
There is something magical about the smell of sizzling bacon on a crisp autumn evening. You deserve a dinner that feels like a warm hug. This Fall Pasta with Chicken is exactly that.
It is the ultimate mashup of savory, salty, and sweet. We are talking crispy bacon and tender butternut squash. Plus, charred Brussels sprouts that actually taste incredible. You are going to love how this comes together.
Why This Recipe Is a Winner
This dish is the definition of satisfying comfort food. It hits every single texture profile you crave. You get the crunch from the bacon and the creaminess of the squash. The chicken adds that essential protein punch to keep you full.
It is perfect for those busy fall weeknights when you want something special. You do not need a fancy restaurant for these flavors. Everything cooks in one skillet after the pasta is boiled. This means minimal cleanup for you later tonight.
Simple Method
The secret here is all about layering flavors. You start by rendering that glorious bacon fat. Then, you sear the chicken right in that same pan. This builds a deep, savory foundation for the whole meal.
Do not worry if you are not a vegetable pro. Sautéing the squash and sprouts makes them sweet and tender. Even the pickiest eaters will go back for seconds. You can totally master this Fall Pasta with Chicken tonight.
Ingredients You’ll Need
This recipe uses fresh seasonal produce at its absolute best.
- 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
- Bring a large pot of salted water to a boil. 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. Keep the rendered fat in the pan.
- Add diced chicken to the skillet. Cook in the bacon fat over medium-high heat until browned. Ensure the internal temperature reaches 165°F. Remove chicken and set aside.
- Add the butternut squash cubes to the same skillet. Cook for 8-10 minutes. Stir occasionally until tender and caramelized.
- Add Brussels sprouts to the skillet with the squash. Sauté for an additional 7-8 minutes. Look for tender centers and charred edges.
- Stir in the minced garlic and dried thyme. Cook 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. Add reserved pasta water 1 tablespoon at a time to emulsify the sauce.
- Season with salt and black pepper to taste before serving.
Best Ways to Enjoy It
Serve this Fall Pasta with Chicken while it is piping hot. The Parmesan creates a light, silky coating you will love. It is a complete meal all on its own. You have your protein, carbs, and veggies in one bowl.
If you want to go extra, pair it with crusty bread. A crisp glass of white wine also works beautifully. This is the ultimate cozy night in meal for you. Your family will think you spent hours in the kitchen.
Keep It Fresh
Leftovers of this pasta are actually incredible the next day. Store them in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, use a splash of water or broth. This keeps the pasta from drying out in the microwave. You can also meal prep this for easy work lunches.
Recipe Tips
- Do not crowd the skillet when browning the chicken.
- Cut your squash into small, even cubes for fast cooking.
- Reserve that pasta water to make the sauce creamy.
- Use thick-cut bacon for the best texture and flavor.
- Let the Brussels sprouts sit undisturbed to get that char.
- Freshly grated Parmesan melts much better than the canned stuff.
- Add a pinch of red pepper flakes for a little heat.
Ways to Switch It Up
- Swap the penne for rotini or bowtie pasta.
- Use sweet potatoes if you cannot find butternut squash.
- Try smoked sausage instead of chicken for a bolder taste.
- Add a handful of kale at the end for extra greens.
FAQs
Can I make this dairy-free?
Yes, just swap the Parmesan for a nutritional yeast blend. Use a high-quality olive oil to keep it rich.
How do I know when the squash is done?
The cubes should be fork-tender and have golden-brown edges. This usually takes about 8 to 10 minutes.
Can I use frozen Brussels sprouts?
Fresh is better for that charred, crispy texture. Frozen sprouts tend to get a bit too mushy here.
Trust me, this will be your new favorite way to eat your veggies. Get cooking!
— Jasmine
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.
