Fettuccine with Chicken and Squash

Fettuccine with Chicken and SquashRecipe
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


Incorporate more vegetables into your weeknight menu with Fettuccine with Chicken and Squash—a variation on a favorite Italian classic.

Serves: 4

Cost per Serving:



+ Add To Shopping List
4 cups peeled, chopped butternut squash
1 tablespoon olive oil
1/2 teaspoon dried sage
Salt and pepper
1/2 cup heavy cream
1/2 cup low-sodium chicken broth
1 tablespoon Dijon mustard
12 ounces fettuccine
2 cups skinless, boneless rotisserie chicken, cut into 1/2-inch pieces (about 9 oz.)
1 cup grated Parmesan, plus more for serving, optional
Chopped fresh parsley, for garnish, optional


Prep: 25 Minutes
Cook: 25 Minutes

1. Preheat oven to 450°F. In a large bowl, toss squash with oil, sage and 1/2 tsp. salt. Spread evenly on a baking sheet; roast until soft, about 15 minutes, stirring once.

2. Whisk cream, broth and mustard in a large, heatproof bowl. Bring a pot of salted water to a boil. Add fettuccine; cook until almost al dente, 10 minutes or as package label directs. About 2 minutes before pasta is finished, place bowl with cream mixture atop pot to warm it, stirring twice.

3. Once pasta is done, remove bowl from pot. Drain pasta, reserving 1/2 cup cooking water. Add pasta to cream mixture. Toss in chicken, Parmesan and squash. Add a bit of pasta water if mixture seems dry. Season with salt and pepper.

4. Sprinkle with parsley, and serve immediately. Pass extra Parmesan at the table.

Created date

November 2013

Nutritional Information

Calories 636
Fat 19 g
Satfat 8 g
Protein 35 g
Carbohydrate 80 g
Fiber 4 g
Cholesterol 100 mg
Sodium 459 mg