One-Pan Butternut Squash Penne
User Reviews
5
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Prep Time
20 mins
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Cook Time
15 mins
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Total Time
35 mins
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Servings
6
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Calories
482 kcal
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Course
Main Course, Dinner
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Cuisine
American
One-Pan Butternut Squash Penne
Description
This recipe begins with sautéing chopped onion and garlic in olive oil until fragrant, seasoned lightly with salt and pepper. Chicken broth is added and brought to a boil before adding uncooked penne pasta. The pan is covered and the pasta simmers until nearly tender, stirring occasionally to prevent sticking.
Diced butternut squash is stirred in and cooked further until tender alongside the pasta. Shredded rotisserie chicken is added to warm through, and fresh baby spinach is folded in off the heat just until wilted. The mixture is seasoned to taste and finished by stirring in grated Parmesan cheese, with additional cheese sprinkled on serving.
This one-pan meal offers a moderately light, broth-based dish rather than a creamy sauce. The combination of sweet butternut squash with savory chicken and salty Parmesan makes it well balanced. It can be served immediately after preparation for best texture.
The recipe notes suggest cream can be added to create a richer sauce, and proteins like Italian sausage can be used instead of chicken. Omitting meat makes a meatless version. This flexibility helps customize the dish to preferences.
Ingredients
- 2 TB olive oil
- onion chopped, half
- 4 cloves garlic chopped
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 6 cups chicken broth plus more as needed
- 12 oz penne pasta uncooked
- 3 cups butternut squash peeled and diced, fresh
- 2 cups chicken rotisserie is great, shredded, cooked
- 3 cups spinach fresh baby leaves
- 1 ½ cup Parmesan Cheese freshly grated
Instructions
- In a very large, deep skillet, heat oil until hot. Add onion, garlic, and a dash of salt and pepper. Stir over medium heat for 30 seconds. Add chicken broth, cover, and bring to boil. Immediately add pasta and lower heat to simmer. Simmer covered, about 8 minutes, stirring occasionally to keep pasta separated.
- Stir in butternut squash and simmer 6 minutes longer or until both the pasta and squash are tender. If needed, add a bit more broth to keep pasta loose and "brothy." Add chicken and stir to warm through.
- Turn heat off and stir in the spinach just until spinach is wilted. Add salt and pepper to taste, if needed. Stir in 1 cup of Parmesan cheese. Divide into bowls and sprinkle with remaining Parmesan for topping. Serve immediately.
Notes
- For a creamier sauce, add a splash of heavy cream when finishing the dish.
- Omit chicken for a meatless version or substitute with Italian sausage for different flavor.
- Serve immediately to enjoy optimal texture and temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Calories | 482kcal | 24% |
| Carbohydrates | 54.7g | 18% |
| Protein | 35g | 70% |
| Fat | 13.6g | 21% |
| Saturated Fat | 4.8g | 24% |
| Cholesterol | 74.5mg | 25% |
| Sodium | 1315.9mg | 55% |
| Fiber | 3.8g | 15% |
| Sugar | 5g | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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