Creamy Garlic Chicken and Butternut Squash Agnolotti with Roasted Bell Pepper

This dish combines tender butternut squash agnolotti with juicy chicken, sweet roasted bell pepper and a luscious garlic cream sauce. It’s a restaurant-quality meal that comes together in just 35 minutes, perfect for a busy weeknight.

Each bite features silky pasta pillows filled with sweet squash, complemented by a creamy sauce made with cream cheese, sour cream and Parmesan. The roasted bell pepper adds a smoky sweetness, while scallions provide a fresh finish. Simple yet impressive!

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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 Chopped Chicken BreastView 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

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

Recipe Tips

FAQ

Can I use frozen agnolotti?

Yes, you can use frozen butternut squash agnolotti. Cook according to package directions, usually a few minutes longer than fresh.

Can I substitute the chicken?

Absolutely! Cooked shrimp or sliced Italian sausage would work well in this dish.

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.