Recipes

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Butternut Squash Pasta

This Butternut Squash Pasta is a comforting, creamy dish perfect for cozy dinners. Combining tender cubed butternut squash, seasoned chicken, and fresh spinach, it’s tossed with a rich homemade alfredo sauce made from heavy cream, butter, parmesan, and garlic. Served over your choice of organic pasta, this recipe offers a delightful balance of hearty flavors and nutritious ingredients. The result is a velvety, savory pasta dish with a touch of sweetness from the roasted squash, ideal for a satisfying meal any night of the week.

Ingredients

  • 1 butternut squash (cubed)
  • 2 cups spinach
  • 3 cups cooked chicken (cubed)
  • 2 cups heavy cream
  • 1 1/2 cup of shredded parmesan cheese
  • 2 tsp minced garlic
  • 24oz organic pasta
  • salt and pepper
  • italian seasoning
  • avocado oil
  • 8Tbsp butter

Instructions

  • Pull chicken out of the fridge and season with salt and pepper. Set aside for 15 minutes.
  • Preheat oven to 350°
  • On a sheet pan place cubed butternut squash with avocado oil, salt, pepper, and italian season. Cook in the oven for 30 minutes.
  • Fill a pot of water and place on the burner to bring to a boil.
  • In a large pan on medium heat add the avocado oil.
  • Add chicken to the pan with the avocado oil and cook it all the way through.
  • Add pasta to the boiling water and cook till tender. Drain and keep 1 cup of pasta water.
  • Once the chicken is cooked, take out of the pan and set to the side.
  • Place pan back on the burner and add minced garlic and butter until melted.
  • Whisk in the heavy cream and let simmer for 8 minutes.
  • Add parmesan cheese slowly and turn burner off.
  • In a large pot, put penne pasta, butternut squash, chicken, spinach.
  • Pour alfredo sauce in pot and mix until there is an even consistency. If it is too thick slowly add the pasta water.
  • Serve