Spicy Butternut Chicken Baked Pasta
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
4 to 6 people
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Course
Main Course
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Cuisine
American
Spicy Butternut Chicken Baked Pasta
Description
Spicy Butternut Chicken Baked Pasta starts by caramelizing cubed butternut squash with onion, garlic, and warming spices such as smoked paprika, cumin, and red pepper flakes. This base is simmered with chicken stock until the squash softens enough to mash partially, creating a sauce with natural sweetness and spice. Cooked penne pasta and shredded cooked chicken are stirred in along with wilted spinach and pickled jalapeños, bringing a touch of acidity and heat. The mixture is topped with grated Parmesan and cheddar cheeses, then baked until the cheese melts and turns golden. This dish offers a rich, layered flavor profile with a hearty, creamy texture.
This pasta bake can be served as a main dish for lunch or dinner, providing both protein and vegetables in one dish. The pickled jalapeños add a distinct tangy heat that complements the mellow butternut squash and the savory cheeses well.
Recipe notes adapted from its source suggest using rotisserie chicken for ease and flavor. The baking step melds the ingredients into a cohesive dish, and slight pasta undercooking before baking ensures the final texture remains al dente. Adjust seasoning with salt and pepper to taste before baking.
Ingredients
- 2 tablespoons olive oil
- 1 onion diced, or shallot
- 2 garlic minced, cloves
- 4 cups butternut squash cubed
- salt kosher salt
- black pepper kosher salt
- 2 teaspoons smoked paprika
- ½ teaspoon cumin ground
- pinch red pepper flakes crushed
- 1 cup chicken stock
- 1 pound penne pasta cooked
- 1 cup water reserved pasta water
- ¾ cups Parmesan Cheese grated
- 1 cup chicken rotisserie works best, cooked and shredded
- 4 cups spinach fresh baby
- 1 ½ cups cheddar cheese freshly grated, or mozzarella cheese
- ½ cup jalapeños pickled
Instructions
- Preheat the oven to 400 degrees F. Bring a pot of salted water to a boil.
- Heat the olive oil in a 12-inch oven safe skillet (like cast iron or ceramic) over medium heat. Add the shallots and onion with a pinch of salt. Cook for 5 minutes, until slightly softened. Stir in the squash. Add another pinch of salt and pepper. Stir in the smoked paprika, cumin and red pepper flakes. Cook the squash, stirring often, until it gets caramelized and browned and slightly tender, about 8 to 10 minutes.
- At this point you can boil the pasta. Shave 2 to 3 minutes off the cook time - you want it slightly firm since we are baking it. If the pasta is done before you need it, spray or drizzle with olive oil so it doesn't stick together.
- Add the stock to the skillet and bring the mixture to a simmer. Simmer for a few minutes until the squash is tender enough to mash. Mash half of the squash in the skillet with a wooden spoon or a fork. Taste the squash and season with more salt and pepper if necessary.
- Add the pasta to the squash skillet. Stir in the reserved pasta water and stir until everything is combined and incorporated. Stir in the parmesan chicken, the cooked chicken and the spinach, 1 handful at a time.
- Top the pasta with the grated cheese and the pickled jalapeños. Bake for 15 to 20 minutes, until golden and bubbly and cheese. Remove and sprinkle with extra parmesan. Serve immediately!
Notes
- Use rotisserie chicken for a convenient and flavorful protein addition.
- Cook pasta slightly less than package instructions to maintain firmness after baking.
- Adjust seasoning with salt and pepper after mashing the squash and before baking for best flavor.
User Reviews
Overall Rating
5
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