Creamy chicken, squash & pecan pasta served in a bowl

Creamy chicken, squash & pecan pasta

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(9 ratings)

Prep: 15 mins Cook: 30 mins


Serves 4

This crowd-pleasing pasta is easy to make, healthy and satisfying with squash providing 1 of your 5-a-day and pecans stirred through, which add a nice crunch

Nutrition and extra info

  • Healthy

Nutrition: Per serving

  • kcal672
  • fat21g
  • saturates5g
  • carbs80g
  • sugars7g
  • fibre9g
  • protein36g
  • salt1g
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  • 1l chicken stock
  • ½ butternut squash, peeled and chopped into small chunks
  • 2 chicken breasts
  • 400g pasta (we used casarecce)



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 50g cream cheese
  • 75g pecans, chopped
  • small pack flat-leaf parsley, chopped
  • 25g parmesan grated, plus extra to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Pour the stock into a pan and bring to a simmer. Add the squash and chicken, cover and bubble gently for 15 mins, or until the chicken and squash are cooked. If the chicken cooks first, remove from the pan, set aside and keep boiling the squash until tender. Scoop the squash out with a slotted spoon, leaving just the stock in the pan.

  2. Bring the stock back to the boil and add the pasta; the liquid should just cover the pasta. Cook, stirring regularly, until the pasta is just tender and most of the stock has been absorbed (top up with water if necessary). Shred the chicken.

  3. Return the squash to the pan and add the cream cheese, pecans, parsley and parmesan. Simmer for another min or two, then add the chicken. Season and serve with extra parmesan, if you like.



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Comments, questions and tips

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19th Sep, 2019
An ok but nothing exciting but good for mid-week one pot. I added fresh sage instead of parsley (yuck to parsley), a few chilli flakes for flavour and chopped the chicken up into large chunks. Hubby wasn't that excited about it but we gave it 7.5/10 so needs improvement for next time
Frantic Flapjack
29th Dec, 2018
This was really good but I cooked a chicken breast separately and served it on top of the pasta dish instead of adding it into the pasta. I used walnuts instead of pecans as I had them in the cupboard and added a couple of teaspoons of wholegrain mustard to boost the flavour. Really good meal.
24th Nov, 2018
I found this in the Christmas edition of the magazine. Really tasty and will definitely make again. I used 300g of pasta, low fat cream cheese and omitted the nuts purely because I am on Weight Watchers but it was an ample portion for four and the whole family enjoyed it. My husband thought it would work well with smoked salmon and prawns and I agree.
13th Nov, 2018
Absolutely delicious! I wasn't sure what to expect but gave it a go, and am so pleased I did - have made it twice in a couple of weeks!
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