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!
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
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.
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.
Best served hot.
You might enjoy these butternut recipes too!
Rosemary Butternut Chicken Skillet Dinner
Quinoa Butternut Breakfast Hash
Butternut Squash with Brown Butter Sage Sauce
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!
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.
