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Large skillet of penne pasta with seared chicken cubes, crispy bacon bits, roasted butternut squash, and charred Brussels sprouts

Bacon Brussels Sprouts Butternut Squash Pasta with Chicken

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 585
Ingredients Method

Ingredients
  

  • 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 Sal t
  • 1/2 tsp Black pepper
  • 1/2 tsp Dried thyme

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the butternut squash cubes to the same skillet. Cook for 8-10 minutes, stirring occasionally, until tender and caramelized.
  5. 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.
  6. Stir in the minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  7. Add the cooked pasta, chicken, and bacon back into the skillet.
  8. 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.
  9. Season with salt and black pepper to taste before serving.