Butternut Squash Alfredo Pasta
Butternut Squash Alfredo Pasta - Is there anything more cozy in the middle of Fall? And this alfredo sauce is made completely FROM SCRATCH in less than 30!
Dovetailing Tip: Use a portion of the bacon you cooked while making the Ultimate grilled cheese for this recipe.
Use the leftover chicken from day 2 in todays pasta recipe.
|12 ounces||cavatappi pasta|
|3 slices||bacon, diced|
|3 tablespoons||unsalted butter|
|4 cloves||garlic, minced|
|2 tablespoons||all-purpose flour|
|1 1/2 cup||whole milk|
|1 1/2 cup||butternut squash puree|
|1 1/2 tablespoon||finely chopped fresh sage|
|1 1/2 teaspoon||dijon|
|3/4 cup||freshly grated parmesan|
|1/4 cup||heavy cream|
|kosher salt and freshly ground black pepper|
|2 cups||leftover diced rotisserie chicken|
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
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.
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.
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.
Stir in pasta and chicken, and gently toss to combine.
Serve immediately, garnished with bacon and sage, if desired.