Chicken Squash Sun Dried Tomato Alfredo Pasta

Creamy, comforting, and bursting with flavor, this Chicken, Squash, Sun-Dried Tomato Alfredo Pasta is a delightful twist on classic Alfredo. Tender fettuccine is coated in a rich, velvety sauce made with heavy cream and freshly grated Parmesan, while caramelized butternut squash and savory sun-dried tomatoes add layers of sweetness and tanginess. Juicy, perfectly seasoned chicken breasts bring satisfying protein, making this dish a complete meal. Finished with a sprinkle of fresh parsley, this easy-to-make pasta recipe is ideal for weeknight dinners or special occasions. With its blend of vibrant ingredients and comforting textures, this dish takes your traditional Alfredo to a whole new level of gourmet!

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces (about 1 lb total) Chicken breast
• 2 cups Butternut squash (peeled and diced into small cubes)
• 1 cup Sun-dried tomatoes (chopped)
• 12 oz Fettuccine pasta
• 1.5 cups Heavy cream
• 1 cup Parmesan cheese (freshly grated)
• 3 pieces Garlic cloves (minced)
• 2 tablespoons Unsalted butter
• 2 tablespoons Olive oil
• 1 teaspoon (plus more to taste) Salt
• 0.5 teaspoon (plus more to taste) Black pepper
• 1 teaspoon Italian seasoning
• 2 tablespoons Fresh parsley (chopped, for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the fettuccine pasta according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and drain the rest. Set the pasta aside.

Step 2

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts with salt, pepper, and Italian seasoning, and cook for 5-6 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. Slice into strips.

Step 3

In the same skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced butternut squash, season with a pinch of salt and pepper, and cook for 8-10 minutes or until softened and lightly caramelized. Remove the squash from the skillet and set aside.

Step 4

Reduce the heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

Step 5

Pour in the heavy cream and stir to combine. Let the mixture simmer gently for 3-4 minutes, then stir in the grated Parmesan cheese until fully melted and the sauce is smooth. If the sauce is too thick, add a splash of the reserved pasta cooking water to adjust the consistency.

Step 6

Stir the cooked pasta, sun-dried tomatoes, and cooked butternut squash into the Alfredo sauce until everything is evenly coated. Add the sliced chicken on top and gently toss to combine.

Step 7

Taste and adjust the seasoning with more salt and pepper if needed. Allow the pasta to heat through for 2-3 minutes.

Step 8

Plate the pasta and garnish with freshly chopped parsley. Serve immediately and enjoy!

Nutrition Facts

Serving size	(2635.9g)

Amount per serving	% Daily Value*
Calories	6020.7

Total Fat 281.7g	0%
Saturated Fat 141.7g	0%
Polyunsaturated Fat 10.1g
Cholesterol 1391.8mg	0%
Sodium 11195.2mg	0%
Total Carbohydrate 443.5g	0%
Dietary Fiber 39.9g	0%
Total Sugars 107.2g
Protein 418.1g	0%

Vitamin D 0IU	0%
Calcium 3170.6mg	0%
Iron 20.3mg	0%
Potassium 11836.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.4%

Protein: 28.0%

Carbs: 29.7%