Whole Grain Pasta with Grilled Chicken and Butternut Squash


This is a great high-protein meal. So yummy even the kids will want seconds! If you eliminate the chicken, this would also be a great vegetarian meal.

Prep Time:
40 mins
Cook Time:
30 mins
Total Time:
1 hr 10 mins
6 servings


  • 1 (2 1/2 pound) butternut squash - peeled, seeded, and cubed

  • 3 tablespoons olive oil, divided (Optional)

  • 1 tablespoon chopped fresh rosemary

  • 1 tablespoon chopped fresh sage

  • 1 tablespoon chopped fresh thyme

  • 1 tablespoon chopped fresh oregano

  • 1 tablespoon chopped fresh basil

  • sea salt and ground black pepper to taste

  • 2 skinless, boneless chicken breasts, pounded flat

  • 1 (16 ounce) package whole grain penne pasta

  • ½ cup grated Parmigiano-Reggiano cheese

  • 2 tablespoons olive oil (Optional)


  1. Preheat the oven to 450 degrees F (230 degrees C).

  2. Combine squash, 2 tablespoons olive oil, rosemary, sage, thyme, oregano, basil, sea salt, and pepper in a large bowl; toss until squash is coated with herbs. Transfer to a sheet pan.

  3. Place in the preheated oven and cook until squash pieces turn golden brown on the bottom, 15 to 20 minutes. Remove from oven, flip with spatula, and cook until tender, 15 to 20 more minutes.

  4. While squash is cooking, preheat an outdoor grill for medium-high heat and lightly oil the grate.

  5. Brush chicken with remaining 1 tablespoon olive oil and season with sea salt and pepper.

  6. Cook chicken on the preheated grill until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove to a plate and cut into thin slices.

  7. While chicken is cooking, bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta and transfer to a large bowl. Top with roasted butternut squash and all oil and herbs from the sheet pan. Add chicken slices and sprinkle with Parmigiano-Reggiano cheese. Drizzle with remaining 2 tablespoons olive oil if pasta seems dry.

Cook's Note:

Use any combination of fresh herbs you have on hand.

Nutrition Facts (per serving)

392 Calories
15g Fat
48g Carbs
19g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 392
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 15%
Cholesterol 27mg 9%
Sodium 199mg 9%
Total Carbohydrate 48g 18%
Dietary Fiber 7g 24%
Total Sugars 5g
Protein 19g
Vitamin C 41mg 205%
Calcium 177mg 14%
Iron 2mg 13%
Potassium 750mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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