Why make this recipe
Paprika Chicken with Roasted Butternut Squash and Linguine is a tasty and comforting dish. It combines juicy chicken with sweet roasted butternut squash and yummy pasta. This meal is perfect for a family dinner or a cozy night in. It’s warm, filling, and full of flavor. Plus, it’s a great way to bring the goodness of fall into your kitchen.
How to make Paprika Chicken with Roasted Butternut Squash and Linguine
Ingredients:
- 2 chicken breasts
- 2 teaspoons paprika
- 1 butternut squash, peeled and diced
- 8 ounces linguine
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 teaspoon dried thyme
- Grated Parmesan cheese for serving
Directions:
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes or until tender.
- While the squash is roasting, season the chicken breasts with paprika, salt, and pepper.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest.
- In the same skillet, add minced garlic and cook for 1 minute. Add chicken broth and thyme and bring to a simmer.
- Add cooked linguine to the skillet and toss to coat in the sauce.
- Slice the chicken and serve over the linguine with roasted butternut squash on the side. Sprinkle with Parmesan cheese.
How to serve Paprika Chicken with Roasted Butternut Squash and Linguine
Serve the paprika chicken sliced on top of the linguine. Add roasted butternut squash on the side. You can sprinkle some grated Parmesan cheese on top for extra flavor. This dish pairs well with a green salad or steamed vegetables.
How to store Paprika Chicken with Roasted Butternut Squash and Linguine
Store any leftovers in an airtight container in the fridge. It will keep well for up to 3 days. To reheat, warm in the microwave or in a skillet over medium heat until hot.
Tips to make Paprika Chicken with Roasted Butternut Squash and Linguine
- Make sure to season your chicken well for more flavor.
- You can add other veggies to roast with the butternut squash, like carrots or Brussels sprouts.
- Cooking the pasta al dente ensures it will not become mushy when mixing with the sauce.
Variation
If you want to add more flavor, you could include some spinach or kale in the skillet just before serving. It adds color and nutrition.
FAQs
1. Can I use another type of squash?
Yes, you can use other squashes like acorn or pumpkin if you prefer.
2. Is this recipe gluten-free?
No, linguine is made from wheat. However, you can substitute gluten-free pasta.
3. Can I use boneless, skinless chicken thighs instead of breasts?
Yes, that works well too! Just adjust the cooking time as thighs may take a little longer to cook through.
Paprika Chicken with Roasted Butternut Squash and Linguine
Ingredients
Main Ingredients
- 2 pieces chicken breasts Boneless or skinless preferred
- 2 teaspoons paprika
- 1 piece butternut squash, peeled and diced
- 8 ounces linguine Can substitute gluten-free pasta
- 2 tablespoons olive oil
- to taste Salt and pepper For seasoning
- 2 cloves garlic, minced
- 1/4 cup chicken broth
- 1 teaspoon dried thyme
- to taste Grated Parmesan cheese for serving Optional
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Toss the diced butternut squash with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for about 25 minutes or until tender.
Cooking Chicken
- While the squash is roasting, season the chicken breasts with paprika, salt, and pepper.
- Heat the remaining tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from the skillet and let it rest.
Making the Sauce
- In the same skillet, add minced garlic and cook for 1 minute. Add chicken broth and thyme and bring to a simmer.
- Add cooked linguine to the skillet and toss to coat in the sauce.
Serving
- Slice the chicken and serve over the linguine with roasted butternut squash on the side. Sprinkle with Parmesan cheese.