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Two orange serving crocks filled with creamy butternut squash pasta, spinach, and shredded chicken, with fresh parsley and a dish of red pepper flakes.

Butternut squash, spinach, and chicken pasta bake

Course Main Course
Author Sara Noel

Ingredients

  • 1 pound ziti or penne
  • 2 tablespoons butter
  • 1 small onion chopped
  • 3 garlic cloves minced
  • 2 cups butternut squash puree (homemade or frozen and thawed)
  • 1 1/2 cups chicken broth
  • 1/2 cup heavy cream
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon red pepper flakes plus more for serving
  • 5 ounces fresh baby spinach
  • 3 cups shredded cooked chicken
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Directions

  • Heat oven to 375 F. Cook the pasta 2 minutes less than the package directions, since it finishes in the oven, and drain.
  • Melt the butter in a large pot over medium heat. Cook the onion about 5 minutes, until soft, then stir in the garlic for 1 minute. Whisk in the squash, broth, cream, salt, pepper, nutmeg, and red pepper flakes, and simmer 2 to 3 minutes. Stir in the spinach a handful at a time until it wilts.
  • Add the pasta, chicken, and 1 cup of the mozzarella to the pot and stir to coat. Spread in a greased 9-by-13-inch baking dish, and top with the remaining mozzarella and the Parmesan. Cover with foil and bake 20 minutes. Uncover and bake 10 to 15 minutes more, until bubbly and lightly browned. Pass extra red pepper flakes at the table.