We love this butternut squash chicken pasta bake. Cooked in a single skillet, it combines tender spinach, melted cheese and pickled jalapeños for just the right amount of heat. A flavorful, satisfying weeknight dinner.
Always a yes to a cheesy pasta skillet.
This dish deserves enthusiasm: creamy, cheesy baked pasta with smoky roasted butternut squash, shredded chicken, plenty of fresh spinach and tangy pickled jalapeños. Everything cooks in one skillet for easy cleanup and big flavor.
The inspiration for the base of this recipe comes from the NY Times. One of my friends bookmarked it and raved about it after making it, so I tried it the next night. We both added shredded chicken to make it heartier, adjusted spices and cheese, and topped it with pickled jalapeños for a bright, nacho-like tang.
I’m serious — those jarred pickled jalapeños add a cheesy, briny note that lifts the whole skillet. If you prefer no heat, omit them altogether; the recipe is still excellent without peppers and works well for kids.
What I especially like about this pasta skillet is that it really is a full meal in one pan — balanced, filling and full of texture and flavor.
Here’s what goes into this dish:
- Smoky, spiced butternut squash
- Shallots and garlic
- Pasta — I prefer penne
- Shredded chicken (rotisserie or leftover works perfectly)
- Lots of fresh spinach (frozen can substitute)
- A mix of cheeses for melting
- Pickled jalapeños to finish
The combination is outstanding. Once everything is mixed and baked until bubbly and golden, it’s irresistible.
It comes together fairly quickly. Start by cooking the squash: toss cubes with smoked paprika, cumin and a pinch of red pepper flakes, then sauté with shallots and garlic until caramelized and tender. Dicing the squash small helps it soften faster.
Once the squash is cooked, add chicken stock and simmer. Mash about half of the squash in the skillet until creamy — this creates a silky base for the sauce that coats the pasta and distributes the squash flavor evenly.
The rest is simple: stir in grated Parmesan, shredded chicken, cooked pasta and spinach, adding reserved pasta water as needed to loosen the sauce. I usually use rotisserie chicken for convenience, and a short pasta like penne holds up well, though most short shapes will work.
I add fresh spinach a handful at a time so it wilts evenly; frozen spinach is an acceptable substitute since the skillet finishes in the oven and everything melds together.
Top with a blend of cheeses — cheddar and mozzarella are my favorites for flavor and meltability — or use whatever cheese you have on hand. Then add pickled jalapeños (choose mild if you want less heat). Bake until the top is golden, bubbly and the cheese is melted.
Butternut Squash Chicken Pasta Skillet
Spicy Butternut Chicken Baked Pasta
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Ingredients
- 2 tablespoons olive oil
- 1 shallot, diced
- 2 garlic cloves, minced
- 4 cups cubed butternut squash
- kosher salt and pepper
- 2 teaspoons smoked paprika
- ½ teaspoon ground cumin
- pinch crushed red pepper flakes
- 1 cup chicken stock
- 1 pound penne pasta, cooked
- 1 cup reserved pasta water
- ¾ cups grated Parmesan cheese
- 1 cup cooked, shredded chicken
- 4 cups fresh baby spinach
- 1 ½ cups grated cheddar or mozzarella
- ½ cup pickled jalapeños
Instructions
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Preheat the oven to 400°F. Bring a pot of salted water to a boil.
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Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the shallots and garlic with a pinch of salt and cook for about 5 minutes until softened. Add the cubed squash, another pinch of salt and pepper, smoked paprika, cumin and red pepper flakes. Cook, stirring often, until the squash is caramelized and slightly tender, about 8–10 minutes.
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While the squash cooks, boil the pasta but shave off 2–3 minutes of the package cook time so the pasta remains slightly firm for baking. If it finishes early, toss with a little olive oil to prevent sticking.
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Add the chicken stock to the skillet and simmer until the squash is tender enough to mash. Mash about half of the squash in the pan with a wooden spoon or fork until creamy. Taste and adjust salt and pepper if needed.
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Add the cooked pasta to the skillet, along with the reserved pasta water, and stir to combine. Stir in the Parmesan, shredded chicken and spinach, a handful at a time, until wilted and evenly distributed.
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Top the pasta with the grated cheese and scatter pickled jalapeños on top. Bake for 15–20 minutes until the cheese is melted, golden and bubbly. Remove, sprinkle with extra Parmesan if desired, and serve immediately.
Notes
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A balanced, comforting meal that’s easy enough for weeknights and special enough for guests.