Butternut Squash Pasta


  • 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


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