One-Skillet Chicken and Pasta

One-Skillet Chicken and Pasta

Yield 4 servings


  • 1 tablespoon olive oil
  • ½ large onion, sliced
  • 2 cloves garlic, thinly sliced
  • 1 lb. ground chicken thighs 
  • One package All Clean Food - Creamy Garlic Pasta, dried pasta and flavor packet separated.
  • 3 cups chicken stock
  • 1 cup frozen spinach, thawed
  • 2 tablespoons butter or butter alternative
  • 2 bags frozen organic butternut squash
  • 2 tablespoons  garlic and herb cream cheese or cream cheese alternative
  • 1 tablespoon fresh thyme, stems removed
  • Kosher salt and cracked black pepper, to taste


  • Using a 12" skillet with a lid, heat oil over medium heat.
  • Add onions and a pinch of salt and sauté for 5 minutes, then add garlic and ground chicken.
  • Break up ground chicken and cook until just browned.
  • Add the uncooked pasta, stock, and spinach.
  • Sprinkle with a pinch of salt, cover, and cook for 6 minutes, stirring occasionally to ensure pasta is submerged.
  • Uncover and add butter, flavor packet, and frozen squash.
  • Mix and let simmer until liquid is reduced and pasta is tender.
  • Add cheese spread and fresh thyme (saving some for garnish), and stir into pasta to make the sauce.
  • Simmer until squash is heated through and the sauce has thickened.
  • Season with salt and pepper to taste.