Entree Featured Recipes

Butternut Chicken Fettuccine Alfredo Recipe

You will love how flavorful, rich and creamy this butternut chicken fettuccine alfredo is and how easy it is to cook. A new family favorite for sure!

 

Butternut Chicken Fettuccine Alfredo

 

I really enjoy this dish with chicken but we’ve made it several times without it. It’s easily converted into a hearty vegetarian meal. It’s also quite tasty with the addition of sausage and mushrooms. Honestly, butternut is so versatile, you really can make a meal with just about any protein or veggies you have on hand! I’d love to hear what you experiment with! 

 

Ingredients:

2 Pounds Boneless Skinless Chicken

1 Pound Linguine

2 Cups Butternut Squash, Peeled and Sliced

1 Cup Parmesan Cheese

1 Tablespoon Dried Parsley

¾ Cup Heavy Cream

Olive Oil

Salt and Pepper

 

Butternut Chicken Fettuccine Alfredo

 


Butternut Chicken Fettuccine Alfredo

Dice your chicken and place it in a pan with a drizzle of olive oil, salt and pepper, and the parsley. Cook until no longer pink in the middle, set aside.

 

 

Place your linguine in a pot of boiling water and add a drizzle of olive oil and salt to the water until al dente. Drain and set aside.

Dice your butternut squash into cubes.

 

 

Place your butternut squash in a pot of boiling water and boil until soft.

Drain and add it to the pan with the chicken.

Add your heavy cream, salt and pepper, and parsley to the pan.

Allow simmering for about 15 minutes or until thickened.

If not quite thick enough, add a teaspoon of cornstarch.

 

Butternut Chicken Fettuccine Alfredo

 

Pour your sauce over the linguine in a large bowl and mix it carefully with tongs.

Place the parmesan cheese in the bowl while mixing.

 

Butternut Chicken Fettuccine Alfredo

 

Best served hot.

 

Butternut Chicken Fettuccine Alfredo

 

You might enjoy these butternut recipes too! 

Rosemary Butternut Chicken Skillet Dinner

Quinoa Butternut Breakfast Hash

Butternut Squash with Brown Butter Sage Sauce

 

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Butternut Chicken Fettuccine Alfredo

Butternut Chicken Fettuccine Alfredo Recipe

  • Author: Tracy Iseminger
  • Prep Time: 10
  • Cook Time: 30
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Stove
  • Cuisine: Italian

Description

You will love how flavorful, rich and creamy this butternut chicken fettuccine alfredo is and how easy it is to cook. A new family favorite for sure!

 


Ingredients

2 Pounds Boneless Skinless Chicken

1 Pound Linguine

2 Cups Butternut Squash, Peeled and Sliced

1 Cup Parmesan Cheese

1 Tablespoon Dried Parsley

¾ Cup Heavy Cream

Olive Oil

Salt and Pepper


Instructions

Dice your chicken and place it in a pan with a drizzle of olive oil, salt and pepper, and the parsley. Cook until no longer pink in the middle, set aside.

Place your linguine in a pot of boiling water and add a drizzle of olive oil and salt to the water until al dente. Drain and set aside.

Place your butternut squash in a pot of boiling water and boil until soft. Drain and add it to the pan with the chicken. Add you heavy cream, salt and pepper, and parsley to the pan. Allow to simmer for about 15 minutes or until thickened. If not quite thick enough, add a teaspoon of corn starch.

Pour your sauce over the linguine in a large bowl and mix it carefully with tongues. Place the parmesan cheese in the bowl while mixing. Best served hot.

Keywords: alfredo, butternut, pasta

Butternut Chicken Fettuccine Alfredo

 

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About the author

Tracy Iseminger

Tracy is a busy mother and social media junkie. Her adventures in cooking led her to create Daily Dish Magazine. She has a passion for travel and wine. You can find her writing at Back Porch Somm as well. She works with a local digital marketing agency and as a Dental Hygienist, but her favorite thing to do is spend time with her family.

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