Ingredients for Chicken Butternut Pasta With Creamy Sage Sauce
- 1 (2 lb) butternut squash, peeled, seeded and cut into 1 inch cubes
- 2 tablespoons olive oil, divided
- 1 (5.2 ounce) container cream cheese with garlic and herbs
- 1 1/4 lbs boneless skinless chicken breasts, cut into 1 inch pieces
- 1 cup chicken broth
- 1 small onion, chopped
- 1 1/2 teaspoons fresh sage, chopped
- 12 ounces tagliatelle pasta noodles
- salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup freshly grated Parmesan cheese
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How to Make Chicken Butternut Pasta With Creamy Sage Sauce
- Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper.
- Spread squash in a single layer on a baking sheet and roast for 25 minutes, stirring halfway through, until tender.
- While squash roasts, heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Add chopped onion and sauté for 5 minutes until softened.
- Add chicken to the skillet and cook for 5-7 minutes, until browned on all sides.
- Pour in chicken broth, bring to a simmer, and cook for 8-10 minutes, or until chicken is cooked through and the broth has reduced slightly.
- Meanwhile, cook pasta according to package directions until al dente. Drain and set aside.
- Add roasted butternut squash, chopped sage, and Parmesan cheese to the skillet with the chicken. Stir well to combine.
- Add 2 tablespoons of the creamy sauce from the skillet to the cooked pasta and toss to coat.
- Divide pasta among four plates and top with the chicken and butternut squash mixture. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
34g
Fat
18g
Carbs
23g
