Print

Creamy Chicken Alfredo with Roasted Butternut Squash – A Comforting Twist on Classic Pasta

Print Recipe

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

  1. 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.
  2. Cook fettuccine pasta according to package directions. Drain and set aside.
  3. In a large skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  4. Add cooked chicken to the skillet and stir to combine with the garlic.
  5. Pour in the heavy cream and bring to a gentle simmer. Stir in Parmesan cheese and nutmeg until melted and smooth.
  6. Add cooked pasta to the sauce, tossing to coat evenly. Stir in roasted butternut squash gently.
  7. 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

Keywords: chicken Alfredo, butternut squash pasta, creamy pasta, fall comfort food

Find it online: https://yumcove.com/creamy-chicken-alfredo-with-roasted-butternut-squash-a-comforting-twist-on-classic-pasta/