The air is turning crisp and cool. Fall is officially here in the kitchen. This harvest pasta with chicken is the perfect way to celebrate. It is colorful, hearty, and deeply satisfying for those chilly evenings.
You deserve a meal that feels like a warm hug. This recipe combines smoky bacon with sweet roasted squash. It delivers big flavors without a lot of stress. Your family will love the vibrant colors on every plate.
Why This Recipe Shines
This dish is a true seasonal masterpiece for your table. It balances the salty crunch of bacon with earthy vegetables. The butternut squash provides a silky texture that coats the pasta beautifully. It is a fantastic way to eat more greens too.
You will love how the flavors develop in one pan. Using the bacon fat to sear the chicken adds incredible depth. It makes this a top choice for comfort food lovers. Plus, it comes together in under an hour for you.
The Easy Process
We start by boiling the penne until it is perfectly tender. While that cooks, we focus on the skillet magic. We crisp the bacon and sear the chicken to golden perfection. This creates a flavorful foundation for the entire meal.
The vegetables roast right in the same pan. This saves you time and minimizes the cleanup later. You just need to toss everything together at the end. It is a simple method that builds confidence in the kitchen.
What You’ll Need
- 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 pasta in wide, shallow bowls while it is hot. The golden squash looks beautiful against the green sprouts. You can add an extra sprinkle of parmesan on top. It makes every bite feel a little more indulgent.
This is the ultimate weeknight dinner for busy families. Pair it with a simple side of crusty bread. A glass of chilled apple cider also works wonders. It truly highlights the best flavors of the fall season.
Keep It Fresh
You can store leftovers in an airtight container easily. They will stay fresh in the fridge for four days. This makes it a great option for meal prep lunches. The flavors actually deepen as they sit together overnight.
To reheat, use a skillet over medium-low heat. Add a tiny splash of water to keep it moist. This preserves the fragrant herbs and keeps the chicken juicy. I do not recommend freezing this specific pasta dish.
Tips for Best Results
- Don’t skip the reserved pasta water for a silky sauce.
- Avoid crowding the pan so the vegetables can properly char.
- Substitute sweet potatoes if you cannot find butternut squash.
- Prep your vegetables ahead of time to save evening minutes.
- Look for small Brussels sprouts at the farmers market for sweetness.
- Use a meat thermometer to ensure the chicken stays juicy.
- Add a pinch of red pepper flakes for a little heat.
Make It Your Own
- Use gluten-free penne to make this dish allergy-friendly.
- Swap the chicken for Italian sausage for a bolder flavor.
- Try adding toasted pecans for an extra autumnal crunch.
- Stir in a handful of spinach at the end for more greens.
Common Questions
Can I use frozen butternut squash?
Yes, you can use frozen squash for this recipe. Just make sure to thaw and pat it dry first. This helps it caramelize instead of steaming in the pan.
Is this recipe kid-friendly?
Absolutely, most kids love the salty flavor of the bacon. The squash becomes very sweet when it is caramelized. It is a family-approved way to serve Brussels sprouts.
How do I know the squash is done?
The squash should be fork-tender and slightly browned. It usually takes about eight to ten minutes in the pan. You want those golden edges for the best flavor.
I hope this harvest pasta brings a little extra warmth to your home this fall. It is truly one of my favorite ways to celebrate the season with a nourishing meal. Happy cooking!
— Emily
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.
