Butternut Squash And Chicken Pasta Recipe

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Butternut Squash and Chicken Pasta

Lynette !


I love this pasta dish in the fall. The butternut squash just makes it feel right for that time of year.

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20 Min


25 Min




9 oz
cavatappi pasta, uncooked
cooking spray
12 oz
chicken breasts, boneless and skinless, cut into bite-size pieces
3/4 tsp
kosher salt, divided
3/4 tsp
black pepper, freshly ground, divided
1 c
unsalted chicken stock
1/3 c
mascarpone cheese
2 Tbsp
fresh parsley, chopped
4 c
butternut squash, peeled and cubed into 1 inch pieces
1 1/2 c
shallots, sliced 1 inch thick
3 clove
garlic, thinly sliced
7 oz
shiitake mushroom caps, sliced
1 Tbsp
olive oil
1 1/2 Tbsp
fresh chives, chopped

Directions Step-By-Step

Cook the pasta according to the package directions, omitting salt and fat; drain.
Heat a Dutch oven over medium-high heat;coat with cooking spray. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken to the pan; saute 4 minutes, turning to brown on all sides. Add the stock and bring to a boil. Cook for 2 minutes. Remove from the heat; stir in 1/4 teaspoon salt, 1/4 teaspoon black pepper, mascarpone, and 2 tablespoons parsley.
While the pasta is cooking begin preheating the oven to 450 degrees. While preheating, combine the butternut squash, shallots, garlic, and shiitake mushrooms. Drizzle the mixture with 1 tablespoon olive oil; toss.
Transfer the squash mixture to a small roasting pan; sprinkle with 1/4 teaspoon kosher salt and 1/4 teaspoons black pepper. Bake at 450 degrees for 20 minutes or until the vegetables are just tender.
Add the vegetable mixture to the pasta mixture. Cook 1 minute or until thoroughly heated. Sprinkle with chives and the remaining 1/4 teaspoon of salt and pepper.

About this Recipe

Course/Dish: Pasta
Main Ingredient: Pasta
Regional Style: Italian