Creamy Chicken and Kabocha Squash Shells

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“Don't be deceived by the lack of added seasonings. It is full of flavor! Adding the squash makes the whole thing rich and smooth, with a color and consistency similar to Kraft Mac'N'Cheese! Delicious! Even my daughters loved it! (3 yrs & 7 mos) I just took the chicken out for my baby girl, mashed it up, and she couldn't have enough! This recipe makes a whole stock-pot full, and it's super easy to make, so it's a great one to make and freeze the leftovers. I was going to, but it we scarfed it all up in 2 days!”
1hr 50mins
22 cups

Ingredients Nutrition

  • 2839.08 ml chicken broth (I used 1/4c "Herbox Chicken Instant Bouillon & Seasoning" with 12 c water)
  • 4 large chicken breasts, boneless-skinless, cut into 1-inch cubes
  • 1 red onion, finely chopped
  • 1 bulb of garlic, chopped (yes, the whole bulb! Don't worry, it's not too much!)
  • 1 kabocha squash, cut in half, seeds removed, then cut into several large chunks
  • 453.59 g shell pasta, large shells


  1. Bring water and stock to a boil.
  2. Add chicken, onion, garlic, and squash. Return to boil; reduce heat; cover.
  3. Cook until squash is tender. Remove squash from soup, remove pulp from peel, cut into chucks, and return to pot (discard peel).
  4. Cook about an hour, stirring occasionally, until most of squash and all of onion and garlic are "pureed" (you won't need to puree it; it does it by itself).
  5. Add shells and cook until they are almost over-cooked. My shells were pretty big when it was all done, and it was great!
  6. Serve and enjoy! Freeze your leftovers!

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