Chicken & Butternut Squash Pasta

Chicken & Butternut Squash

This is an easy dinner – everything but the pasta is cooked in a skillet, with the pasta added at the end to finish.


  • 2 chicken breasts, boneless, skinless, cut into bite-size pieces
  • 1 medium onion, vertically sliced
  • 12oz (360gr) butternut squash, cut into bite-size pieces
  • 2 cloves garlic, minced
  • 2 tbs parsley
  • 1 tsp smoked paprika
  • 1 tsp za’atar
  • 1 cup (8oz, 240ml) chicken broth
  • 1 tbs cornstarch (maizena) dissolved in 2 tbs water
  • 1/3 cup (3oz, 90gr) Greek yogurt 
  • 1 tbs olive oil 
  • 1 1/4 cups (4.2oz, 125gr) pasta, bite size 


  • Cook the pasta according to package directions. 
  • Drain 1 minute early.
  • In a large skillet heat oil. Sauté paprika briefly (10 seconds). 
  • Add onion and garlic, sauté for 5 minutes.
  • Add butternut squash, chicken and sauté until chicken is cooked through. 
  • Add parsley, za’atar, chicken broth, cover and simmer until squash is done, about 10 minutes.
  • Add cornstarch mixture and stir until thickened.
  • Add pasta and heat to a simmer. Cook 1 – 2 minutes.
  • Stir in yogurt and serve. 


Za’atar is a North African spice mix of thyme, oregano or marjoram and sesame. If you don’t have it substitute thyme or oregano or whatever you like.
You can use leftover turkey instead of chicken – just add it at the end, with the pasta.

Keywords: chicken skillet, pasta, butternut squash

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