We love this butternut squash chicken pasta bake. Made in one skillet with spinach, melty cheese and pickled jalapeños for a touch of heat, it’s an ideal, flavorful weeknight dinner.
There’s nothing better than a cheesy pasta skillet for dinner.
This dish is everything: creamy roasted butternut squash seasoned with smoky spices, shredded chicken, lots of fresh spinach and a sprinkle of pickled jalapeños for an extra savory bite. It all bakes together into a comforting, melty pasta skillet that makes a complete meal.
The inspiration for this recipe came from the NY Times. We’ve made a few adjustments over time—adding chicken to make it heartier, shifting spices and switching up the cheeses—and one simple addition changed everything: pickled jalapeños. They give the skillet a bright, nacho-like tang that pairs beautifully with the squash and cheese.
If you’re cooking for kids or anyone who prefers mild food, leave the jalapeños off—this recipe is delicious without them. For adults or anyone who enjoys a little heat, mild pickled jalapeños add a wonderful layer of flavor without overwhelming the dish.
This skillet is packed with ingredients, so it easily qualifies as a satisfying, balanced dinner. It’s a baked pasta that brings protein, vegetables and carbs together in one dish.
Here’s what you’ll find in this flavorful skillet:
- Roasted butternut squash seasoned with smoked paprika, cumin and a touch of red pepper flakes
- Shallots and garlic for aromatic depth
- Pasta—penne works great
- Shredded chicken (rotisserie or leftovers are perfect)
- A generous amount of fresh spinach
- A melty cheese blend
- Pickled jalapeños to finish
The combination is incredible—roasted squash mixed into a creamy sauce, tossed with pasta, chicken and spinach, then baked with a cheesy topping. It’s warm, comforting and addictive.
The method is straightforward and comes together quickly. Start by sautéing the shallots and garlic, then add diced squash and spices and cook until the squash begins to caramelize and soften. Add a splash of chicken stock and simmer until the squash is tender enough to mash. Mash about half the squash in the pan—this creates a creamy base that distributes squash flavor through the pasta.
Next, stir in cooked penne and reserved pasta water, then add parmesan, shredded chicken and handfuls of fresh spinach until everything is combined. Finish with a mix of shredded cheese (cheddar and mozzarella are great together) and scatter pickled jalapeños over the top. Bake until bubbly and golden.
Rotisserie chicken makes this especially easy, and most short pasta shapes like penne or rigatoni work well. If you only have frozen spinach, that will work too—just squeeze out excess water before adding. Use whatever cheese you enjoy on hand; a blend of cheddar and mozzarella gives both flavor and stretch.
Bake for 15 to 20 minutes until the top is golden and melty. Sprinkle extra parmesan before serving if you like. The result is a hearty, family-friendly meal that’s both simple and impressive.
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 and shredded chicken
- 4 cups fresh baby spinach
- 1 ½ cups grated cheddar or mozzarella cheese
- ½ cup pickled jalapeños
Instructions
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Preheat the oven to 400°F. Bring a large pot of salted water to a boil for the pasta.
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Heat the olive oil in a 12-inch oven-safe skillet over medium heat. Add the diced shallot and a pinch of salt; cook about 5 minutes until softened. Stir in the cubed squash, season with salt and pepper, then add smoked paprika, cumin and a pinch of red pepper flakes. Cook, stirring often, until the squash caramelizes and becomes slightly tender, about 8–10 minutes.
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While the squash cooks, boil the pasta. Cut 2–3 minutes off the package cook time so the pasta stays slightly firm—it will finish cooking in the oven. If the pasta finishes early, toss with a little olive oil to prevent sticking.
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Add the chicken stock to the skillet and bring to a simmer. Simmer until the squash is tender enough to mash, then mash about half of the squash with a wooden spoon or fork. Taste and adjust salt and pepper as needed.
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Add the cooked pasta to the skillet along with the reserved pasta water. Stir in the parmesan, shredded chicken and spinach, adding the spinach a handful at a time until wilted and everything is evenly combined.
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Top the pasta with the grated cheddar or mozzarella and scatter the pickled jalapeños over the top. Bake 15–20 minutes until the cheese is golden and bubbly. Remove, sprinkle extra parmesan if desired, and serve immediately.
Notes
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A balanced, cozy meal that’s simple to prepare and big on flavor.