Comforting casserole with chicken, roasted butternut squash, pasta, and creamy Alfredo sauce, topped with bubbling cheese.
# What You Need:
→ Proteins
01 - 2 cups cooked chicken breast, shredded or diced
→ Vegetables
02 - 3 cups butternut squash, peeled and cubed (about 1 medium)
03 - 2 cups baby spinach (optional)
→ Pasta
04 - 12 ounces penne or rigatoni, uncooked
→ Alfredo Sauce
05 - 3 tablespoons unsalted butter
06 - 3 cloves garlic, minced
07 - 1½ cups heavy cream
08 - 1 cup whole milk
09 - 1½ cups freshly grated Parmesan cheese
10 - ¼ teaspoon ground nutmeg
11 - Salt and freshly ground black pepper, to taste
→ Topping
12 - 1½ cups shredded mozzarella cheese
13 - ¼ cup fresh basil or parsley, chopped (garnish)
# How to Cook:
01 - Preheat oven to 400°F. Toss butternut squash cubes with olive oil, salt, and pepper. Spread on a parchment-lined baking sheet and roast for 20–25 minutes until tender and slightly golden. Set aside and reduce oven temperature to 375°F.
02 - Boil pasta in a large pot of salted water until just al dente. Drain and set aside.
03 - Melt butter over medium heat in a saucepan. Add minced garlic and sauté for 1 minute until fragrant. Stir in heavy cream and whole milk, bringing to a gentle simmer. Add Parmesan cheese and nutmeg while whisking until sauce is smooth and thickened. Season with salt and freshly ground black pepper.
04 - In a large mixing bowl, gently combine cooked pasta, roasted butternut squash, chicken, baby spinach (if using), and Alfredo sauce.
05 - Transfer the mixture to a greased 9x13-inch baking dish. Top evenly with shredded mozzarella cheese. Bake at 375°F for 20–25 minutes until cheese is melted, bubbly, and lightly golden.
06 - Remove from oven and let rest for 5 minutes. Garnish with chopped fresh basil or parsley before serving warm.
