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Pasta with Chicken and Squash

 Pasta with Chicken and Squash
This is a special dish that we enjoy often. A bed of noodles is covered with a creamy cheese sauce, tender squash and strips of chicken that've been stir-fired with flavorful herbs. It's delicious and pretty too! —Pam Hall, Elizabeth City, North Carolina
8 ServingsPrep/Total Time: 25 min.


  • 1 package (16 ounces) spiral pasta
  • 2 cups heavy whipping cream
  • 1 tablespoon butter
  • 2 cups (8 ounces) shredded Mexican cheese blend
  • 1 small onion, chopped
  • 1 garlic clove, minced
  • 5 tablespoons olive oil, divided
  • 2 medium zucchini, julienned
  • 2 medium yellow summer squash, julienned
  • 1-1/4 teaspoons salt, divided
  • 1/8 teaspoon pepper
  • 1 pound boneless skinless chicken breasts, sliced
  • 1/4 teaspoon each dried basil, marjoram and savory
  • 1/4 teaspoon dried rosemary, crushed
  • 1/8 teaspoon rubbed sage


  • Cook pasta according to package directions. Meanwhile, in a large
  • saucepan, add cream and butter; cook until butter is melted. Stir
  • until smooth. Add cheese; cook and stir until cheese is melted.
  • Rinse and drain pasta; add to cheese mixture. Cover and keep warm.
  • In a large skillet, saute onion and garlic in 3 tablespoons oil until
  • onion is tender. Add squash; cook until tender. Add 1 teaspoon of
  • salt and pepper; remove and keep warm.
  • Add remaining oil to skillet; cook chicken with herbs and remaining

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Pasta with Chicken and Squash (continued)

Directions (continued)

  • salt until juices run clear. Place pasta on a serving platter; top
  • with chicken and squash. Yield: 8 servings.
Nutritional Facts: 1 serving (1 cup) equals 695 calories, 43 g fat (22 g saturated fat), 142 mg cholesterol, 640 mg sodium, 50 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.