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–+ servings
Butternut Squash Alfredo Pasta

Butternut Squash Alfredo Pasta

Yield: 4 servings
Prep: 15 minutes
Cook: 15 minutes
Total: 30 minutes
Is there anything more cozy in the middle of Fall? And this alfredo sauce is made completely FROM SCRATCH in less than 30!
5 stars (5 ratings)

Ingredients

  • 12 ounces cavatappi pasta
  • 3 slices bacon, diced
  • 3 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • 1 ½ cups butternut squash puree
  • 1 ½ tablespoons finely chopped fresh sage
  • 1 ½ teaspoons Dijon
  • ¾ cup freshly grated Parmesan
  • ¼ cup heavy cream
  • Kosher salt and freshly ground black pepper
  • 2 cups leftover diced rotisserie chicken

Instructions

  • In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Transfer bacon to a paper towel-lined plate.
  • Melt butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  • Stir in butternut squash, sage and Dijon. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in Parmesan and heavy cream until incorporated; season with salt and pepper, to taste.
  • Stir in pasta and chicken, and gently toss to combine.
  • Serve immediately, garnished with bacon and sage, if desired.