Butternut Squash and Chicken Pasta

I followed the recipe exactly and thought the dish turned out well.  Cleaning the butternut squash is a bit of a pain, and would keep me from making this during the week, but I'll definitely make it again on the weekend.

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Had to use penne pasta as that is what we had, otherwise the only other change I made was to roast the vegetables for 40 minutes and coat the chicken with flour and deglaze with white wine as stated in other reviews. This is a delicious dish. It wasn't as difficult as I thought it would be to throw together, but a bit more involved than a typical weeknight dinner. I would love to serve this for a dinner party. As someone else said, restaurant quality meal.

This was one of the best pasta recipes I have made in a very long time. Top notch restaurant quality. Lightly floured the chicken, but not sure if that was necessary. Substituted white wine for about half the chicken broth. Served with pappardelle pasta, which was a great fit. This would be a great foundation for the addition of a variety of roasted vegetables.

I am not lying when I say that as I was eating this pasta I thought I'd died and gone to heaven. It is that good! This recipe is a variant on the creamy chicken pasta recipe which is also stellar. But I think I have to give the edge to this recipe. So, c'mon people: take the challenge and try this recipe pronto! I gurantee you will not be disappointed!!! If anything, it is a great way to help use up the remainder of that pricey marscapone cheese you bought for the creamy chicken pasta recipe. Ha! Oh yeah, I made it exactly as described so this is an honest review. :-)

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Very good. I followed the recipe exactly except I didn't have chives. I think the chives would have really added something. This is a sub-recipe of the creamy chicken pasta which appeared in the same issue of cooking light, and as good as this recipe was, the creamy chicken pasta is even better. I will make this again soon. Oh, and the sauce was not too thin without adding flour like other had mentioned. The starch from the squash and the pasta along with the mascarpone make it a nice consistency all by itself.

Yummy!!! I felt like I was eating in a great restaurant, couldn't believe how delicious this was. Thanks to Tumbles for the tips she/ he offered. I thought the same thing, like the sauce was going to be too thin. I floured the chicken before I sautéed it too, was perfect. I did some Chardonnay also, added nice flavor and gave it more depth I thought. I would also suggest slicing the shallots and garlic on the thick side. I think I did mine too thin and they were almost burned. I didn't do chives at the end, I did chopped fresh parsley and some Italian grana padano (like Parmesan but better). Going to make this for company next weekend. :) Add: don't know why the stock on the ingredient list says to divide it. After the chicken sautéed, I added the wine, then the stock, not sure how much, maybe half a cup to three quarters? Don't have to be exact, just look at it and taste it.

This was FANTASTIC. I altered it just a bit and I believe it made the recipe even better. I began by roasting the veggies first, followed the instructions but left them to roast a little longer. Just make sure the squash isn't cubed too big or it takes too long. Once that was half way along, I did the chicken. I coated the chicken in about 3 TBSP of flour -- I knew by looking at the recipe the sauce needed thickening. This worked perfectly. Once the chicken was a little golden I added a slosh of white wine. I was drinking some Sauvignon blanc so that's what went in, probably about 1/3 cup is what i put. This helped deglaze the pan and add flavor. Then I added the chicken stock, about half a cup, maybe a but more. Brought this to a simmer and it thickened up lightly and nicely. I also added a little thyme. Lastly I added the mascarpone. Perfect. Once the vegetables were done and the pasta cooked, I tossed it all together. A little parmesano reggiano....Was so so so delicious!