Delicious Chicken and butternut squash pasta Recipes

Chicken and butternut squash pasta. For a tasty twist, toss butternut squash into creamy chicken pasta. Butternut Squash and Chicken Pasta are a winning combo any way you toss it. The butternut squash somewhat melts into a delicious sauce coating the chicken and the pasta with all its lovely goodness.

Easy recipe for Maple Butternut Squash and Chicken Pasta with Kale - sure to become a family favorite! Remove peel and seeds from butternut squash, and cut into bite-size chunks. This recipe for butternut squash pasta is spaghetti tossed in a creamy butternut squash sauce, then topped with bacon and herbs. You can have Chicken and butternut squash pasta using 13 ingredients and 6 steps. Here is how you cook it.

Ingredients of Chicken and butternut squash pasta

1. You need of Chicken breast, shredded.
2. Prepare of Penne pasta.
3. It's of Courgette cut into cubes.
4. You need of Aubergine cut into cubes.
5. It's of Butternut squash cut into cubes.
6. Prepare of garlic finely chopped.
7. Prepare of olive oil.
8. It's of Cheese sauce.
9. It's of milk.
10. Prepare of plain flour.
11. It's of butter.
12. It's of grated cheddar cheese.
13. It's of dried tarragon.

An easy and delicious dinner that's perfect for fall! While the butternut squash is roasting, cook the pasta until al dente. Drain, reserving ½ cup of the cooking liquid. Once the squash is tender, remove and transfer to a blender with the garlic and shallots with chicken stock.

Chicken and butternut squash pasta instructions

1. Peel and deseed butternut squash and cut into cubes. Steam or boil for 20 mins.
2. Cook pasta following pack instructions (around 14 mins).
3. Heat 1 tbsp olive oil, pan fry chicken breasts on medium heat for about 6-7 mins until edges are opaque. Flip over, and cook for a further 6-7 minutes or until cooked through. Rest for 5 minutes then shred..
4. Cook cheese sauce. Melt butter in a pan. Mix flour and milk, added to the pan, bring to the boil, add cheese and tarragon and simmer on low for 5 mins..
5. Cut courgette and aubergine into cubes and sauté with 1 tbsp olive oil and garlic for 5 mins or until soft..
6. Drain pasta then add all the other cooked ingredients and sauce into the pan, mix well and serve..

Pasta served with a homemade butternut squash pasta sauce of roasted butternut squash, shallots, cream, and Parmesan cheese. We often find butternut squash inside of ravioli, so why not on the outside for a butternut squash pasta dish? It just needed to be thinned a bit with water, made savory. Like many butternut squash pastas, this one lacks dimension. Starch on starch with aromatic notes and a bit of crunch.