Christie C. I am incredibly proud of this Chicken and Pumpkin Baked Zucchette. It combines the beautiful flavors and colors of fall and wraps them all up nicely in a hearty and wholesome entrée.
“I would rather sit on a pumpkin and have it all to myself, than be crowded on a velvet cushion.” ―
Henry David Thoreau
Why You’ll Love This Chicken and Pumpkin Baked Zucchette Recipe
- Fresh and herbaceous
- Delicious seasonal ingredients
- Made with delicious zucchette pasta
- Full of pumpkin goodness
- Hearty for fall evening
Inspiration for Chicken and Pumpkin Baked Zuchette Recipe
It all started when I saw zucchette pasta at the same time my local market had run out of pesto sauce. These adorable little pumpkins made with squash were so beautiful and appetizing that I made an impulse purchase.
Zucchette translates into “little pumpkins” in Italian. It is probably one of the most precious pasta shapes because they look quite like miniature pumpkins. The added butternut squash in the recipe gave them an autumnal color. I really wanted these for dinner, so I had an idea to make a pumpkin pasta casserole using homemade pesto—but with pumpkin pesto to match.
Zuchette Substitutes
Zuchette isn’t available everywhere, so no worries if you can’t find this precise pasta. As a substitute, you can use cellentani, penne, pipette, or rigatoni. Ziti also works. If you can, see if you can find a pasta with veggies or squash in the ingredients.
Pumpkin Pesto
The pumpkin pesto is super delicious with its basil and cheese flavor. The recipe includes pumpkin seeds, loads of parmesan, and squash. It makes the Chicken and Pumpkin Baked Zucchette super rich, cheesy, and flavorful. We enjoyed this with a bottle of red wine.
If you are pressed for time and ingredients, go ahead and use whatever pesto sauce is available to you. Depending on what type of nuts and seeds are in the pesto of your choice, you will end up with a completely unique, nutty, and herbaceous flavor that goes stunningly with your pasta dish.
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Special Tools and Equipment
- cast iron skillet
- large pot
- large mixing bowl
Chicken and Pumpkin Baked Zucchette
Ingredients
- 3 chicken breasts
- 8 oz (227g) fresh baby spinach
- 14 oz (397g) zucchette pasta
- 1 tbsp extra virgin olive oil
- 16 oz (454g) ricotta cheese
- 16 oz (454g) fresh mozzarella
- 1 cup (285g) pumpkin or squash puree
- 1 sweet onion, chopped
- 8 garlic cloves, chopped
- 1 egg,
- 4 tbsp fresh Italian seasoning, or 1 bunch each of fresh thyme, oregano, and rosemary, or 2 tbsp dried Italian seasoning
- 8 oz pumpkin pesto, or any variety of pesto
- salt and pepper to taste
Instructions
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Preheat oven to 350 F° (175 C°).
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Wash and pat dry the chicken breasts and season them on both sides with salt and pepper. Then, heat 2 tbsp of olive oil in a 12" cast iron pan or skillet. On medium heat, sear the chicken until brown on both sides (approximately 5 to 7 minutes per side)
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Take the chicken off the heat and set aside in a warm place.
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In the same pan, heat another 2 tbsp of olive oil. Cook the spinach until wilted. Season with salt and pepper to taste. Set it aside to cool. Chop the spinach.
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Bring a large pot of lightly salted water to a boil. Add the zucchette pasta and cook according to the package (approximately 12 to 15 minutes), or until al dente. Drain the pasta.
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In a large mixing bowl, combine the ricotta, mozzarella, onions, garlic, herbs, olive oil, egg, pumpkin, and season with salt and pepper. Beat with an electric mixer on low speed for 1 minute.
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Shred the chicken breasts and mix them into the cheese mixture. Mix in the chopped spinach.
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In the same cast iron skillet, spread 1/3 of the pesto onto the bottom of the pan. Then, add half of the pasta. Spread half of the cheese mixture onto the pasta. Repeat the layers one more time, then spread the remaining 1/3 pesto over the top of the pasta.
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Bake the dish in the oven for 25 minutes. Cool for at least 10 minutes before serving.
