Chicken spaghetti gets a cozy fall makeover in this creamy, healthy, butternut squash sage chicken spaghetti with Greek yogurt. It's easy to make with just one pot and a blender, and it's great for the whole family! (gluten-free option)

Ever buy a butternut squash because you have all the fall feels at the market, then wonder what the heck you're going to do with it once you get home? We've all been there. But no more! Once you make this butternut squash chicken spaghetti, you'll never question how to use that squash again. This will be your new go-to for a comforting fall dinner!

Why You'll Love This Butternut Squash Sage Chicken Spaghetti

This fall version of chicken spaghetti is just as cozy and inviting as your mom's chicken spaghetti recipe, but with a delicious seasonal twist. A creamy, silky butternut squash sauce delicately flavored with sage wraps around tender whole grain spaghetti noodles with savory chicken. Topped with a blanket of finely shaved parmesan, it's super comforting, healthy and delicious! It also makes a big pot, so it's just perfect for sharing with loved ones or saving leftover for later in the week.

What Makes This Chicken Spaghetti Healthy?

Instead of a sauce with a base of butter and heavy cream, this chicken spaghetti is covered in a smooth, creamy butternut squash sauce that relies on cooked butternut squash, plain Greek yogurt, and just a bit of butter. It's full of veggies, but also flavor, thanks to sage, garlic, and broth. Whole grain spaghetti contributes filling fiber and more nutrients than regular white pasta, while chicken brings the protein for a cozy, hearty, and satisfying dinner. (And your kids will think it's mac and cheese. You're welcome.)

How To Make Butternut Squash Sage Chicken Spaghetti

Start by boiling butternut squash cubes in some chicken or vegetable broth until tender (about 20 minutes), and add the cubes and liquid to a blender.
Melt butter and cook onion, garlic and sage until soft and fragrant. Add to the blender with the squash, along with the yogurt, salt and pepper. Blend until smooth.
Meanwhile, boil the spaghetti to al dente according to the package directions. Drain, reserving 1 cup of the cooking water.
Add the pasta back to the pot with the sauce and chicken. Stir to coat, adding pasta water until you get to the consistency you like.
Serve pasta with freshly grated parmesan.

Tips & Ingredient Substitutions

Leftovers can be stored in an airtight container for 3-5 days.
Cook pasta only to al dente for the best texture.
Be careful when blending hot liquids. Open the top just slightly and cover with a dish towel to prevent pressure from building up. (Don't ask me how I know!)
If you have a little more time and only want to use one pot, you can cook the butternut squash, add it to the blender, wipe out the pot and use it to cook the onions, add those to the blender, then use the same pot for the pasta. This is my preferred method.
For a vegetarian version, leave out the chicken.
For gluten-free, use your favorite gluten-free noodles.
Use any pasta shape you like in place of spaghetti.
If you don't have (or don't like) sage, try another fresh herb, such as thyme or rosemary.
Feel free to use sour cream or heavy cream in place of Greek yogurt if you'd like.

What To Serve With Butternut Squash Chicken Spaghetti

A fall-inspired salad, like my Fall Harvest Kale Salad, Butternut Squash Kale and Spinach Salad, or Roasted Beet and Goat Cheese Salad.
A baguette, freshly baked sourdough, or honey wheat rolls.
A buttery Chardonnay, a light Viognier, or smooth Pinot Noir.

Did you make this recipe? Please leave a star rating in the comments!

Healthy Butternut Squash Sage Chicken Spaghetti

closeup of butternut squash sage chicken spaghetti covered with parmesan cheese in a white bowl.

Print Recipe

Author: Kaleigh
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4-6 servings 1x
Category: main dish
Method: stovetop
Cuisine: American

Ingredients

Scale

1 large boneless, skinless chicken breast, cooked and cut into bite-sized pieces
2 cups butternut squash, peeled and cubed (about ½ medium squash)
roughly 1 cup vegetable or chicken broth
2 tbsp butter
½ medium onion, diced
2 cloves garlic, smashed
2 tbsp fresh sage, chopped
¼ tsp sea salt
¼ tsp freshly cracked black pepper
⅓ cup plain Greek yogurt
8 oz whole wheat spaghetti
Freshly grated parmesan cheese, for serving

Instructions

Place butternut squash cubes in a medium saucepan. Add enough broth to just cover the squash (about 1 cup). Bring to a gentle boil and boil until soft, about 20 minutes.
Carefully add squash and liquid to a blender. Set aside.
Wipe out saucepan. Add butter, onion, garlic and sage. Heat over medium low heat, stirring, until onion becomes translucent, about 5 minutes. Add to blender with squash. Add yogurt, salt and pepper. Carefully blend until smooth.
Meanwhile, cook spaghetti according to package directions. Drain, reserving 1 cup of the cooking water.
Add pasta, squash mixture and chicken back to pasta pot. Stir to coat pasta with sauce, adding reserved pasta liquid as needed until you have the desired consistency. Heat over low heat to warm up if needed.
Serve pasta sprinkled with freshly grated parmesan cheese.

Notes

Leftovers can be stored in an airtight container for 3-5 days.
Cook pasta only to al dente for the best texture.
Be careful when blending hot liquids. Open the top just slightly and cover with a dish towel to prevent pressure from building up. (Don't ask me how I know!)
If you have a little more time and only want to use one pot, you can cook the butternut squash, add it to the blender, wipe out the pot and use it to cook the onions, add those to the blender, then use the same pot for the pasta. This is my preferred method.

Ingredient substitutions:

For a vegetarian version, leave out the chicken.
For gluten-free, use your favorite gluten-free noodles.
Use any pasta shape you like in place of spaghetti.
If you don't have (or don't like) sage, try another fresh herb, such as thyme or rosemary.
Feel free to use sour cream or heavy cream in place of Greek yogurt if you'd like.

Keywords: butternut squash chicken spaghetti, healthy butternut squash pasta with chicken, healthy butternut squash chicken spaghetti