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