Creamy Butternut Squash and Chicken Linguine with Parmesan Breadcrumbs
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Ingredients & Equipment
What we send
- 2 tablespoonspanko breadcrumbs
- 2boneless skinless chicken breasts
- 12 ouncesbutternut squash
- 1 ouncegrated Parmesan cheese
- 1yellow onion
- 2 clovesgarlic
- 2 packetsunsalted butter
- 1/4 cupwhite wine
- 8 ounceschicken stock
- 8 ounceslinguine
- 4 ouncesmascarpone cheese
- 1/8 ouncerosemary
- 1/8 ounceparsley
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 10" large pot with lid
- 10" medium high-sided pan
- baking sheet
- potato masher (optional)
Preheat oven to 425ºF. Bring a large, covered pot of water to a boil over high heat. Heat ½ tablespoon olive oil in a medium high-sided pan over medium-high heat. When oil is shimmering, add breadcrumbs and cook, stirring continuously to prevent burning, until toasted and warmed through, 1-2 minutes. Transfer breadcrumbs to a small bowl and set aside. Wipe pan clean for the next step.
Pat chicken dry with paper towel and season all over with ½ teaspoon salt and pepper. Return pan from breadcrumbs to medium-high heat with 1 tablespoon olive oil. When oil is shimmering, add chicken and sear until cooked through and no longer pink, about 6 minutes per side. Transfer chicken to a cutting board, reserving pan off heat for Step 4. Once cool enough to handle, cut chicken into ¼-inch slices.
While chicken cooks, cut butternut squash into ½-inch pieces, if needed, and place on a baking sheet. Toss with whole rosemary sprigs, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper. Roast until lightly browned, 15-18 minutes. Meanwhile, rinse parsley and finely chop leaves, discarding stems, then add to bowl with breadcrumbs. Add half of Parmesan and stir to combine. Peel onion, halve, and thinly slice. Mince garlic.
Return pan from chicken to medium-high heat and add butter. When butter is foamy, add onion and sauté, stirring frequently, until golden brown, 3-5 minutes. Stir in garlic until fragrant, 1-2 minutes. Add white wine and cook, scraping up browned bits from bottom of pan, until liquid is mostly reduced, 1-2 minutes. Add chicken stock and simmer until sauce is reduced by ⅓, about 6 minutes more.
While sauce simmers, season boiling water generously with salt. Stir in linguine and cook until al dente, about 8 minutes. Reserve ½ cup pasta cooking water, then drain and set aside. Once reduced, remove sauce from heat and add half of roasted squash (discarding rosemary). Using a large fork or potato masher, mash squash into sauce to combine. Return pan to medium heat, add linguine, and toss to coat.
Finish and Plate Linguine
Adding 1 tablespoon at a time, stir reserved pasta water into pasta until sauce is silky and clings to noodles. Stir in 3 tablespoons mascarpone and remaining Parmesan, then add chicken and remaining squash. Taste and add salt and pepper. Divide linguine between serving bowls and sprinkle over Parmesan breadcrumbs. Dig in!