What could be cozier than a cozy fall? This alfredo is made from scratch in under 30 minutes!
Let’s talk for a moment about the alfredo.
In the middle of Autumn, there’s nothing more comforting than pasta with butternut squash alfredo.
This dish is a combination of crisp bacon, shredded chicken, butternut puree, fresh rosemary, and milk.
This alfredo is made completely from scratch and in less than 30 minutes.
Use a natural, new, and wholesome dairy product without having to worry about its origin.
Dairy foods, such as milk, can bring us moments of unmistakable happiness.
- 12 ounces cavatappi pasta
- Three slices bacon diced
- Three tablespoons of unsalted butter
- Four cloves garlic, minced
- 2 Tablespoons of all-purpose flour
- Half a cup of whole milk
- Butternut squash puree, 1 1/2 cups
- Fresh sage, finely chopped (about 1 1/2 tablespoons)
- Dijon mustard, 1 1/2 teaspoons
- Parmesan cheese, freshly grated, 3/4 cup
- 1/4 cup heavy cream
- Black pepper and Kosher Salt
- Two cups of leftover diced rotisserie poultry
- Cook pasta in a large pot with salted boiling water according to the package directions. Drain well.
- Heat a large pan over medium-high heat. Drain excess fat. Add bacon, and cook for 6-8 minutes until crispy and brown. Transfer the bacon to a plate lined with paper towels.
- Melt butter in a skillet. Stir frequently while adding the garlic and cooking it for about 1-2 mins. Stir in flour for about a minute until it is lightly browned. Whisk in the milk gradually. Cook while whisking continuously for about 1-2 minutes.
- Add butternut squash, Dijon, and sage. Stir occasionally as you bring to a gentle simmer. Continue stirring until the mixture is slightly thickened (about 5 minutes). Stir in Parmesan, heavy cream, and seasoning to taste.
- Add pasta and chicken and toss gently.
- Garnish with bacon or sage if you wish.