Bring a large pot of salted water to a boil and add your pasta. Cook according to package directions, then drain and set aside. The pasta should finish cooking right as your sauce reaches completion, so timing here is essential for that seamless final assembly.

While the water heats, heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Add your diced chicken and cook until golden on all sides, about 5-7 minutes, stirring occasionally. Season with salt and pepper, then remove the chicken to a clean plate for later.

In the same skillet, add diced onion and cubed butternut squash, cooking for 6-8 minutes until the squash begins to soften. The vegetables should develop light golden edges. Add minced garlic and cook for one more minute until fragrant.

Pour in the vegetable broth and heavy cream, stirring well to combine with the softened squash. This cozy 30 min fall pasta dinner recipe comes alive as the sauce thickens and the squash begins to break down naturally. Simmer for 3-4 minutes, allowing the flavors to meld together beautifully.

Add the cooked chicken back to the skillet along with dried sage, thyme, and red pepper flakes. Stir in the fresh spinach and parmesan cheese until the spinach wilts completely. Taste and adjust seasonings as needed.

Add the cooked pasta directly to the skillet with the sauce, tossing gently until every piece gets coated in the creamy butternut squash mixture. If the sauce seems too thick, add a splash of pasta water to reach your desired consistency.