Past Recipes
Creamy Butternut Squash and Chicken Linguine

Creamy Butternut Squash and Chicken Linguine with Parmesan Breadcrumbs

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Chef Andrea is a master of comforting, hearty pasta dishes, and this may be her best yet—in fact, it barely made its way out of the Test Kitchen because we couldn’t resist a few more bites! Seasonal butternut squash is roasted with rosemary, then mashed into a silky sauce of butter, white wine, Parmesan, and mascarpone. Tossed with twirl-able linguine and sliced chicken, this supremely delicious dish is finished with a sprinkling of Parmesan-parsley breadcrumbs. Meet your new favorite pasta.
    Serving size
    2servings
    Prep & cook time
    minutes
    Cooking Skill
    medium
    • Calories 890
    • Protein 40g
    • Total Carb 93g
    • Total Fat 38g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • mascarpone cheese
      • 4 ounces
      • mascarpone cheese
    • butternut squash
      • 12 ounces
      • butternut squash
    • panko breadcrumbs
      • 2 tablespoons
      • panko breadcrumbs
    • parsley
      • 1/8 ounce
      • parsley
    • rosemary
      • 1/8 ounce
      • rosemary
    • white wine
      • 1/4 cup
      • white wine
    • yellow onion
      • 1
      • yellow onion
    • garlic
      • 2 cloves
      • garlic
    • linguine
      • 8 ounces
      • linguine
    • chicken stock
      • 8 ounces
      • chicken stock
    • boneless skinless chicken breasts
      • 2
      • boneless skinless chicken breasts
    • unsalted butter
      • 2 packets
      • unsalted butter
    • grated Parmesan cheese
      • 1 ounce
      • grated Parmesan cheese

    What You’ll Need

    • kosher salt
    • olive oil
    • black pepper
    • 10" large pot with lid
    • 10" medium high-sided pan
    • baking sheet
    • potato masher (optional)

    Cooking Steps

    1. Toast Breadcrumbs

      Toast Breadcrumbs

      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.

    2. Cook Chicken

      Cook Chicken

      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.

    3. Prepare Ingredients

      Prepare Ingredients

      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.

    4. Simmer Sauce

      Simmer Sauce

      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.

    5. Cook Linguine

      Cook Linguine

      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.

    6. Finish and Plate Linguine

      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!

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