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Butternut Squash Alfredo Pasta
5 from 15 votes

Butternut Squash Alfredo Pasta

This Butternut Squash Alfredo Pasta blends cavatappi with a creamy sauce featuring pureed butternut squash, sage, and Dijon mustard. The addition of crispy bacon and shredded rotisserie chicken provides savory depth and texture contrast. The sauce combines butter, garlic, flour, milk, heavy cream, and Parmesan for richness, balanced by aromatic sage.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 4 servings
Course: Main Course
Cuisine: American

Ingredients

  • 12 ounces cavatappi pasta
  • 3 lices Bacon diced
  • 3 tablespoons butter unsalted
  • 4 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 ½ cups milk whole
  • 1 ½ cups butternut squash puree
  • 1 ½ tablespoons sage finely chopped, fresh
  • 1 ½ teaspoons Dijon mustard
  • ¾ cup Parmesan Cheese freshly grated
  • ¼ cup heavy cream
  • salt Kosher salt and freshly ground
  • black pepper Kosher salt and freshly ground
  • 2 cups rotisserie chicken leftover, diced

Instructions

    Cup of Yum
  1. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  2. Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes; drain excess fat. Transfer bacon to a paper towel-lined plate.
  3. Melt butter in the skillet. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk. Cook, whisking constantly, until incorporated, about 1-2 minutes.
  4. Stir in butternut squash, sage and Dijon. Bring to a simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in Parmesan and heavy cream until incorporated; season with salt and pepper, to taste.
  5. Stir in pasta and chicken, and gently toss to combine.
  6. Serve immediately, garnished with bacon and sage, if desired.