Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Creamy Butternut Squash and Chicken Pasta Bake
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- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 660
- Total Fat
- 40 g
- Saturated Fat
- 17 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 140 mg
- Sodium
- 649 mg
This hearty autumnal baked pasta is perfect for game day, make-ahead weeknight dinners and entertaining all season long. Luscious homemade butternut squash alfredo sauce coats a combination of soft cheese tortellini, tender chicken and kale — plus sundried tomatoes for brightness and acidity. We top it all off with Havarti and Parmesan, then bake until bubbling and gooey.
- Level: Easy
- Total: 1 hr
- Active: 40 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 660
- Total Fat
- 40 g
- Saturated Fat
- 17 g
- Carbohydrates
- 49 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 29 g
- Cholesterol
- 140 mg
- Sodium
- 649 mg
Ingredients
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Directions
- Preheat the oven to 450 degrees F.
- Toss the squash, garlic, shallots, 2 tablespoons of the olive oil, 1 1/2 teaspoons of the dried oregano, 3/4 teaspoon salt and several grinds of black pepper in a large bowl until evenly combined. Transfer to a rimmed baking sheet and spread into an even layer. Bake until the squash is tender and golden brown in spots, about 25 minutes.
- Meanwhile, bring a large heavy-bottomed pot of generously salted water to a boil over medium-high heat. Add the tortellini and cook for 3 minutes. Add the kale and cook until bright green and tender and the pasta is al dente, about 1 minute more. Reserve 3/4 cup of the pasta water, then drain the pasta and kale and transfer to a large bowl; set aside. Return the pot to the stove.
- Transfer the roasted shallots and garlic to a blender along with half of the squash. Add the remaining squash to the bowl with the pasta and kale. Add the heavy cream, 1/2 cup of the Parmesan, 1/4 teaspoon salt, several grinds of black pepper and the reserved pasta water to the blender and blend until very smooth, 1 to 2 minutes; set aside.
- Add the remaining 1 tablespoon olive oil to the reserved pot and place over medium-high heat. Sprinkle the chicken with the poultry seasoning, crushed red pepper flakes, remaining 1 1/2 teaspoons dried oregano and 1/4 teaspoon salt. Add the chicken to the pot and cook, stirring occasionally, until just cooked through and golden brown, 4 to 5 minutes. Reduce the heat to medium low. Stir in the sun-dried tomatoes and butternut squash sauce. Stir in the pasta, kale and reserve roasted squash until evenly combined. Taste and adjust the seasoning with salt and black pepper.
- Transfer to a 9-by-13-inch baking dish. Sprinkle evenly with the Havarti and remaining 1/4 cup Parmesan. Bake until the cheese is melted and bubbling at the edges, about 15 minutes. Let rest for 5 minutes, then serve.
