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

Fettuccine with Chicken and Squash

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

All You DECEMBER 2013

  • Yield: Serves: 4
  • Cook time: 25 Minutes
  • Prep time: 25 Minutes
  • Cost Per Serving:$3.25


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 636
  • Fat: 19g
  • Saturated fat: 8g
  • Protein: 35g
  • Carbohydrate: 80g
  • Fiber: 4g
  • Cholesterol: 100mg
  • Sodium: 459mg

Go to Full Version of

Fettuccine with Chicken and Squash Recipe