Prep Time
25 Mins
Cook Time
25 Mins
Yield
Serves: 4
Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps 

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

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