Butternut Squash and Chicken Pasta

READY IN: 30mins
Recipe by Texas Ladybug

The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness. I got the idea from Everyday Italian's Giada DeLaurentis but left out the shrimp, eggplant and use chicken instead.

Top Review by Irishgal523

I thought this recipe was delicious! I followed the directions exactly with the only change being that I added in 2 tbsp cumin during the simmering process for some extra flavor and left the stove on medium high the entire time. I also let it simmer for about 20 mins instead of ten, which worked out perfectly. The sauce turned out at the perfect consistency and I poured it over whole wheat penne regatta and topped it with a dash of fresh parmesan. Quick tip to cut down prep time with squash - get a Vidalia chopper or similar accoutrement and microwave squash about 3 mins, peel, chop into large circles and use chopper to form small squares - only takes a few minutes! Thanks Texas Ladybug!

Ingredients Nutrition


  1. Heat the oil in a heavy large nonstick frying pan over medium heat. Add onion and saute until tender, about 5 minutes. Add the garlic and saute for just a minute. Add the cubed chicken and cook through. Add squash, rosemary and saute for 8 to 10 minutes. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low and simmer until the squash is tender and the liquid is reduced by about half, stirring occasionally, about 10 minutes. Season, to taste, with salt and pepper.
  2. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring often. Drain pasta.
  3. Toss the pasta and squash mixture in a large bowl until the liquid thickens slightly and coats the pasta. Transfer the pasta mixture to a wide shallow bowl and serve.

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