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Fettuccine with Chicken and Squash

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps


Prep time 25 mins
Cook time 25 mins

Serves: 4

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


  • 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

Nutrition Information

  • calories 636
  • fat 19 g
  • satfat 8 g
  • protein 35 g
  • carbohydrate 80 g
  • fiber 4 g
  • cholesterol 100 mg
  • sodium 459 mg

How to Make It

  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.