Description
A comforting and creamy chicken Alfredo pasta with a seasonal twist, featuring sweet roasted butternut squash for added flavor and texture.
Ingredients
Scale
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- Salt and pepper to taste
- 12 oz fettuccine pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups cooked chicken breast, sliced or shredded
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 cup fresh parsley, chopped (optional)
Instructions
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with olive oil, salt, and pepper, then spread on a baking sheet. Roast for 25–30 minutes until tender and lightly browned.
- Cook fettuccine pasta according to package directions. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
- Add cooked chicken to the skillet and stir to combine with the garlic.
- Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg until melted and smooth.
- Add cooked pasta to the sauce, tossing to coat evenly. Stir in roasted butternut squash gently.
- Top with chopped parsley if desired and serve warm.
Notes
- You can use store-bought rotisserie chicken for convenience.
- For a lighter option, substitute half-and-half for heavy cream.
- Add a pinch of red pepper flakes for a slight kick.
Nutrition
- Serving Size: 1 plate
- Calories: 620
- Sugar: 4g
- Sodium: 420mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 130mg