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Butternut Squash Chicken Pasta Bake

  • Author: The Kitchen Whisperer

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Ingredients

  • 1 lb. butternut squash, peeled and cubed
  • 2 boneless, skinless chicken breasts
  • 2 Tbl olive oil
  • 1 lb cavatappi noodles, cooked
  • 2 Tablespoons unsalted butter
  • 1 shallot, peeled and chopped
  • 1 tbl flour
  • 2 cups milk
  • 3/4 cup shredded mozzarella cheese, divided
  • 3/4 cup grated Parmesan cheese, divided
  • 1/4 cup gruyere
  • 1/4 cup fontina
  • 12 Tsp fresh basil, chopped
  • Salt & pepper to taste
  • *optional – 4-6 slices bacon, cooked and chopped

Instructions

  1. Preheat oven to 400F.
  2. Mix the butternut squash in a bowl with the 1 Tbl olive oil, ½ tsp salt and pepper.
  3. Place on a baking sheet lined with parchment paper.
  4. Roast for about an hour or until the squash is extremely tender.
  5. Place in a bowl and mash thoroughly.
  6. While the squash is cooking, season the chicken with 1/2 tsp salt & pepper on each side.
  7. Preheat a skillet over medium heat.
  8. Add in 1 Tbl olive oil.
  9. Add the chicken and cook 7-8 minutes per side (depending on the thickness) or until a thermometer reads 165F.
  10. Set the chicken aside on a plate to rest.
  11. In the same pan the chicken was cooked in, add the butter and shallots.
  12. Cook on low for a few minutes or until the shallots are translucent.
  13. Add in the flour whisking for 1-2 minutes. You want the flour to cook and get almost a slight ‘nutty’ smell.
  14. Add in the milk and squash whisking until thoroughly combined.
  15. Cook for 1-2 minutes.
  16. While the squash mixture is cooking slice up the chicken in 1/4” pieces.
  17. Add in the basil, chicken and half of the cheeses.
  18. Stir to combine. If the mixture is too thick, add 1/4 more milk.
  19. Add in the noodles and mix to combine.
  20. Pour the mixture into a casserole dish.
  21. Top with the remaining cheeses.
  22. Bake for about 10-15 minutes or until the cheese is melted and the top is slightly browned.
  23. To kick it up a notch, top with crumbled bacon.
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