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Chicken and Broccoli Butternut Squash Pasta

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4


  • For the pasta:
  • 1 large butternut squash peeled, Blade C, noodles trimmed
  • salt and pepper
  • 1 tablespoon extra virgin olive oil
  • 2 boneless and skinless chicken breasts cubed
  • 3 cups broccoli florets
  • red pepper flakes
  • chopped parsley to garnish
  • For the sauce:
  • 1 garlic clove minced
  • 1 tablespoon minced shallots
  • 3/4 cup raw cashews soaked in water for at least 2 hours (up to 24), drained and rinsed
  • 1/2 cup vegetable broth or more as needed to thin
  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon salt
  • 2 teaspoons lemon juice freshly squeezed
  • pepper to taste


  • Preheat the oven to 400 degrees. Lay the butternut squash noodles out on a parchment paper lined baking sheet, season with salt and pepper, and cook for 10-12 minutes or until cooked through but slightly al dente (or cooked to your preference.)
  • Meanwhile, prepare the chicken and broccoli. Heat the oil in a large skillet over medium-high heat. Once oil is shimmering, add in the chicken and season generously with salt and pepper. Let cook on all sides until browned on the outside, about 7 minutes. Add the broccoli, season with salt and pepper, and cook for about 5 minutes or until broccoli is tender.
  • Meanwhile, prepare the sauce. Place all ingredients into a food processor and pulse until creamy. Taste and adjust, if necessary.
  • When chicken and broccoli is done, add the butternut squash noodles to the pan along with the sauce and red pepper flakes. Toss well to combine.
  • Divide mixture onto four plates and garnish with parsley.