Ingredients:

  • 1.5 lbs (680g) boneless skinless chicken breast, cubed into 1-inch pieces
  • 2 tbsp (30ml) olive oil
  • 1/2 tsp (3g) salt
  • 1/4 tsp (1g) black pepper
  • 3 cups (720ml) butternut squash purée
  • 1 small (110g) yellow onion, finely diced
  • 3 cloves (15g) garlic, minced
  • 2 tbsp (30g) unsalted butter
  • 1/2 tsp (2g) ground nutmeg
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 1 lb (450g) rigatoni or penne pasta
  • 1/2 cup (120ml) reserved pasta cooking water

Instructions:

  1. Heat the olive oil in a large pot over medium-high heat. Season the chicken cubes with salt and pepper, then sear until edges are mahogany-colored and cooked through (about 5–7 minutes). Remove chicken with a slotted spoon and set aside.
  2. In the same pot, melt the butter. Add the diced onion and sauté until translucent. Stir in the minced garlic and cook for 30 seconds until fragrant.
  3. Pour in the butternut squash purée and ground nutmeg. Stir constantly for 2 minutes to allow the flavors to meld.
  4. Boil the pasta in a separate pot of salted water until al dente. Before draining, reserve 1/2 cup of the starchy pasta water.
  5. Drain the pasta and add it directly into the squash sauce. Stir in the heavy cream, Parmesan cheese, and the seared chicken.
  6. If the sauce is too thick, stir in the reserved pasta water one tablespoon at a time until the sauce is velvety and clings to the pasta.