Creamy Butternut and Chicken Alfredo Pasta

Creamy Butternut and Chicken Alfredo Pasta


300g McCain Butternut Chunks

250g Penne Pasta

300g Cooked Chicken, Diced

250ml Heavy Cream

50g Grated Parmesan Cheese

2 Tablespoons Butter

2 Cloves Garlic, Minced

1 Tablespoon Olive Oil

Salt And Pepper to Taste

Fresh Parsley, Chopped (For Garnish)


Total Time: 25 minutes
Serving Size: 4

  1. Steam the McCain Frozen Butternut Chunks according to the package instructions till tender.
  2. Cook the penne pasta in a large pot of boiling salted water until al dente. Drain and set aside.
  3. In a large Pan, heat the olive oil and fry the minced garlic until fragrant.
  4. Add the steamed butternut chunks to the Pan and cook for a few minutes until slightly caramelized.
  5. Stir in the cooked chicken and cooked pasta into the Pan with the butternut.
  6. Pour in the heavy cream and bring to a simmer, stirring constantly.
  7. Add the grated Parmesan cheese and butter, stirring until the sauce thickens.
  8. Season with salt and pepper to taste.
  9. Garnish with chopped fresh parsley before serving. 

#Pasta #Butternut #Butternut Chunks #Recipe