Creamy Butternut Squash Agnolotti with Chicken and Roasted Red Pepper

Indulge in a restaurant-quality pasta dish that comes together in just 35 minutes. Tender butternut squash agnolotti are bathed in a luscious garlic cream sauce, studded with strips of roasted bell pepper and paired with succulent dark meat chicken. The combination of sweet squash, savory chicken and tangy cream cheese creates a perfectly balanced meal that feels special enough for a date night yet simple enough for a weeknight dinner.

This recipe takes advantage of pre-made agnolotti for convenience, but the homemade-style sauce and roasted vegetables add layers of flavor that will impress your family or guests. The garlic is roasted until soft and mellow, then mashed into the sauce for a subtle, sweet garlic note. A final sprinkle of scallion greens and Parmesan adds freshness and a salty finish.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

10 ounce Diced Skinless Dark Meat ChickenView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

9 ounce Butternut Squash AgnolottiView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the top position and preheat to 400°F. Bring a medium pot of salted water to a boil. Wash and dry produce. Halve the bell pepper and remove the stem and seeds. Trim and thinly slice the scallions, separating the white parts from the green tops.
2. Drizzle the bell pepper halves with olive oil and season with salt and pepper. Arrange them cut-side down on a lightly oiled baking sheet. Peel the garlic clove and place it in the center of a small piece of foil; drizzle with oil and season with salt and pepper. Cinch the foil into a packet and place it on the same sheet. Roast on the top rack until the bell pepper is lightly charred and the garlic is softened, 20-25 minutes.
3. After the bell pepper and garlic have roasted for 15 minutes, add the agnolotti to the pot of boiling water and reduce to a low simmer. Cook, stirring occasionally, until the pasta is al dente and floats to the top, 3-5 minutes. Reserve ½ cup of the pasta cooking water (1 cup for 4 servings), then drain the agnolotti and set aside. Keep the empty pot handy for Step 5.
4. Once the bell pepper and garlic are done roasting, carefully transfer them to a cutting board. Thinly slice the bell pepper into strips and mash the garlic with a fork until smooth.
5. Heat a drizzle of olive oil in the pot used for the pasta over medium-high heat. Add the scallion whites and cook, stirring occasionally, until fragrant, about 1 minute. Add ¼ cup of the reserved pasta cooking water (⅓ cup for 4 servings), the stock concentrate, cream cheese, sour cream, half of the Parmesan and 1 tablespoon of butter (2 tablespoons for 4 servings). Stir until smooth. Stir in the sliced bell pepper and mashed garlic. Bring to a simmer and cook until the sauce slightly thickens, 1-2 minutes. Turn off the heat and season with salt and pepper.
6. Stir the cooked agnolotti into the pan with the sauce. If needed, add more reserved pasta cooking water a splash at a time until the pasta is coated in a creamy sauce. Divide the pasta between bowls, season with pepper and garnish with the scallion greens and remaining Parmesan. Serve immediately.

Recipe Tips

FAQ

Can I use chicken breast instead of dark meat?

Yes, you can substitute boneless skinless chicken breast. Cook it similarly, but be careful not to overcook as breast meat dries out faster.

Can I make this dish vegetarian?

Absolutely! Omit the chicken and add more vegetables like sautéed mushrooms or spinach. The sauce and agnolotti are already vegetarian-friendly.

How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore the creamy sauce.