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!
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Recipe Information
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)
Instructions
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.
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.
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.
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.
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.
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.
Taste and adjust the seasoning with more salt and pepper if needed. Allow the pasta to heat through for 2-3 minutes.
Plate the pasta and garnish with freshly chopped parsley. Serve immediately and enjoy!
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.3 g | 77% | |
| Saturated Fat | 29.3 g | 147% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 1155 mg | 50% | |
| Total Carbohydrate | 81.1 g | 29% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.1 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 437 mg | 34% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 1165 mg | 25% | |
*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.
