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Easy Chicken and Butternut Squash Pasta Bake

Chicken and butternut squash pasta bake combines penne, roasted squash, and chicken in a creamy cheddar sauce. A panko-Parmesan topping bakes until golden, with bubbling edges and tender pasta underneath.
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Prep Time 15 minutes
Cook Time 1 hour 4 minutes
Resting 10 minutes
Total Time 1 hour 29 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 785
Ingredients Equipment Method Notes

Ingredients
  

For the pasta, squash, and chicken
  • 1 lb butternut squash peeled, seeded, cut into 1/2-inch cubes
  • 3 tbsp olive oil divided
  • 1 tsp olive oil divided
  • 1 tbsp kosher salt divided
  • 1 tsp kosher salt divided
  • 4 qt water
  • 12 oz penne pasta
  • 1 lb chicken breast boneless skinless, cut into 3/4-inch pieces
  • 0.5 tsp garlic powder
  • 0.25 tsp black pepper
For the sauce
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup low-sodium chicken broth
  • 1 tsp Dijon mustard
  • 1.5 cups cheddar cheese shredded sharp
For the topping
  • 0.5 cup panko breadcrumbs
  • 0.33 cup Parmesan cheese grated

Equipment

  • 1 rimmed baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

Roast the squash and cook the pasta
  1. Preheat the oven to 425°F and line a rimmed baking sheet with parchment paper.
  2. Toss the squash on the baking sheet with 1 tablespoon olive oil and 1/2 teaspoon kosher salt.
  3. Spread the squash in an even layer and roast for 20–25 minutes, until fork-tender and browned at the edges.
  4. Bring 4 quarts water to a boil in a 6-quart pot, add 1 tablespoon kosher salt and the penne, and cook for 9 minutes or 2 minutes less than the package’s al dente time; drain.
Lower the oven temperature
  1. Remove the squash from the oven and reduce the oven temperature to 375°F.
Cook the chicken
  1. Heat 1 tablespoon olive oil in a 12-inch skillet over medium-high heat.
  2. Toss the chicken with 1/2 teaspoon kosher salt, the garlic powder, and black pepper.
  3. Cook for 5–7 minutes, stirring occasionally, until browned and a thermometer inserted into the largest piece reads 165°F; transfer to a plate.
Make the sauce
  1. Melt the butter in the same skillet over medium heat, add the flour, and whisk for 1 minute.
  2. Gradually whisk in the milk and chicken broth, bring to a gentle simmer, and whisk for 4–6 minutes, until thick enough to coat the back of a spoon.
  3. Stir in the Dijon and cheddar until the cheese melts.
Prepare the topping
  1. Stir together the panko, Parmesan, and 1 tablespoon olive oil.
Assemble and bake
  1. Grease a 9x13-inch baking dish with the remaining 1 teaspoon olive oil.
  2. Combine the drained pasta, roasted squash, chicken, and sauce in the pasta pot, then spread the mixture in the baking dish.
  3. Sprinkle the topping evenly over the pasta and bake at 375°F for 20–25 minutes, until bubbling around the edges and golden on top.
  4. Rest for 10 minutes before serving.

Notes

For evenly browned squash, spread it in a single layer on the baking sheet. Refrigerate leftovers for 3–4 days; freezer-friendly, though the sauce may change texture slightly when thawed. For a gluten-free version, use gluten-free penne, flour, and panko.