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Chicken Alfredo Butternut Squash Pasta Bake | Can't Stay Out of the Kitchen

Chicken Alfredo Butternut Squash Pasta Bake

Teresa Ambra
Al Fredo pasta never tasted so well as it does with chicken and butternut squash! This lovely main dish casserole is delicately seasoned with nutmeg, Italian seasoning and lots of cheese. It's terrific for family or company dinners. This outrageous version of Mac and Cheese will knock your socks off!
5 from 1 vote
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Prep Time 25 minutes
Cook Time 2 hours
Total Time 2 hours 25 minutes
Course Chicken Main Dish/Pasta Main Dish, Main Dish, Pasta
Cuisine Italian
Servings 15
Calories 412 kcal

Equipment

  • 1 roasting pan to bake butternut squash
  • 1 electric or gas grill
  • 1 stock pot
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 electric knife preferred, or sharp knife to slice chicken
  • 1 colander
  • 1 large sauce pan or Dutch oven
  • 1 10x15" glass baking dish

Ingredients
  

  • 2-6 chicken breasts boneless skinless
  • 1 tbsp. Italian seasoning
  • 1 butternut squash baked
  • 12 oz. gluten free penne pasta or you can use regular wheat-based penne pasta
  • 1 stick unsalted butter 1/2 cup
  • 2 cups heavy whipping cream
  • 1 cup half-and-half
  • 1 cup parmesan cheese
  • 3 cups 6-cheese Italian cheese blend Mozzarella, provolone, Asiago, romano, parmesan, fontina
  • 1/8 tsp. nutmeg
  • 1 tsp. salt
  • 3/4 tsp. ground black pepper
  • 1/2 cup onion chopped
  • 2 or 3 cloves garlic minced
  • 1 large red bell pepper diced
  • 1 tsp. Italian seasoning for garnish, if desired
  • 1 tsp. fresh parsley for garnish, if desired

Instructions
 

  • Place butternut squash in a 350° oven and bake about 1 hour or until done.
  • Remove peel and seeds; discard.
  • Cut into ¾” cubes.
  • Set aside.
  • Meanwhile, sprinkle both sides of chicken with Italian seasoning to cover well.
  • Use more if needed.
  • Grill over high heat until cooked through.
  • Slice chicken down and cut into cubes.
  • Set aside.
  • Meanwhile, fill a large stock pot with water and bring to a boil.
  • Add gluten free pasta and cook according to package directions.
  • Drain pasta in colander and set aside.
  • Meanwhile, place butter in a large sauce pan or Dutch oven.
  • Add onions and red bell pepper and sauté about 5 minutes.
  • Add garlic and sauté another minute.
  • Add cream, half-and-half, parmesan cheese and 1 ½ cups Italian cheese blend.
  • Stir to combine and heat over low to medium heat until thickened.
  • Stir in salt, pepper and nutmeg.
  • Combine grilled chicken, baked butternut squash, drained penne pasta and cheese sauce.
  • Pour into a 10x15” glass baking dish that’s been sprayed with cooking spray.
  • Sprinkle generously with additional Italian seasoning, salt and pepper.
  • Cover with foil.
  • Bake at 350° for about 30-45 minutes or until casserole is hot and bubbly.
  • Sprinkle remaining 1 ½ cups of Italian cheese blend over top of casserole.
  • Bake an additional 5-10 minutes, or until cheese melts.
  • Garnish with additional Italian seasoning and fresh parsley, if desired.

Notes

NOTE: If you prefer more meat, use 4-6 boneless, skinless, chicken breasts.
 
NOTE: The pasta will absorb a lot of the sauce while baking. If you want the recipe saucier, then add more cream or half-and-half and cheese when making the sauce.
 
NOTE: You can use either gluten free or regular penne pasta in this recipe.
 
NOTE: Ronzoni now makes a GF pasta with brown rice flour, rice flour, corn flour and quinoa that has one of the nicest consistencies of any pasta product.
 
© Can’t Stay Out of the Kitchen
[nutrition-label]

Nutrition

Calories: 412kcalCarbohydrates: 28gProtein: 15gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 78mgSodium: 339mgPotassium: 354mgFiber: 2gSugar: 3gVitamin A: 6483IUVitamin C: 26mgCalcium: 195mgIron: 1mg
Keyword butternut squash, casserole, cheese, chicken, main dish, noodles, pasta
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