Katie Austin

Chicken + Broccoli Butternut Squash Pasta

Chicken + Broccoli Butternut Squash Pasta

HONEYYY I’m home!! And craved a nutritious yet hearty home cooked meal.. so I immediately made this chicken + broccoli butternut squash pasta!! I’m not going to say it’s quick, BUT it is simple! And most of the recipe requires on pan! (Yay less dishes!) Make sure to SAVE this recipe to try for your next home cooked weeknight meal!



1/2 squash

1/2 cup half n half

1/2 cup parmesan

1/2 teaspoon Garlic powder

1/2 teaspoon Salt


1 pound chicken breast, diced

1/2 large yellow onion

3 cups broccoli florets

2 cups dry pasta

4 cups water

1/2 cup mozzarella

1/3 cup parmesan

Seasonings: Lawry’s, garlic powder, pepper, salt

The recipe:

Preheat your oven to 400 degrees.

Prep your squash by cutting it in half and de-seeding. Bake in a little olive oil and salt at 400 for 50 minutes. (I cook the whole squash to have, but you only need 1/2 for the sauce)

Dice your onion and chop your broccoli florets into even-sized pieces. Set aside to cook after your chicken!

Dice up your chicken breast and saute in a large pan with some olive oil. Season your chicken to taste with Lawry’s, garlic powder, and pepper. Once cooked through, remove your cooked chicken from the heat and set aside.

Once the chicken is set aside, saute your diced onion and broccoli florets in the same pan. Then add the dry pasta and 4 cups water to the pan then cover with a lid. Stir every so often and check to ensure that it’s thoroughly cooked!

It’s time to make your sauce! Scoop out the insides of cooked butternut squash into the blender. (I cook the whole squash to have, but you only need 1/2 for the sauce)

In your blender, also add in your half-n-half, parmesan, garlic powder, and salt. Blend till smooth.

When you feel like your pasta and veggies are cooked through, pour in your sauce. Stir in the chicken that you had set aside in addition to your mozzarella and parmesan.

Serve it up and enjoy!! xx