Chicken and Butternut Squash Pasta

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Portions: 4


  • 115g White Onions (cut into 10mm dice)
  • 150g Butternut Squash (cut into 20mm dice)
  • 22g Olive Oil
  • 1.5g Salt
  • 2g Coarse Ground Peppercorns
  • 11g Chopped Sage
  • 7.5g Chopped Flat Leaf Parsley
  • 30g Chicken Stock Paste
  • 300g Semi Skimmed Milk
  • 56g Double Cream
  • 225g Water
  • 15g Lemon Juice
  • 7.5g Lemon Zest
  • 540g Cooked Diced Chicken
  • 60g Bechamel Sauce Thickener
  • 64g Sour Cream
  • 448g Cooked Fusilli Pasta


  1. In the base of a heavy bottomed saucepan, place the olive oil. Add the diced white onions, diced butternut squash, salt, coarse ground peppercorns, chopped sage and lemon zest.
  2. Cook until the onions and squash start to soften. Add the cooked diced chicken and cook for a further 2–3 minutes.
  3. Add the semi skimmed milk, water and lemon juice. Cook until the vegetables are softened.
  4. To finish the dish: Add the chicken stock paste, double cream and sour cream.
  5. Add the diluted bechamel thickener and stir until a smooth sauce has been formed.
  6. Stir in the chopped flat leaf parsley.
  7. Warm the cooked fusilli pasta and either serve on the base of a warmed serving plate and then top with the chicken and butternut sauce or mix the pasta and sauce together until coated well.
  8. Place a spoonful of the roasted vegetables into the middle of a suitable serving dish and then place the chicken breast on top. The chicken can be sliced and presented if preferred.
  9. Drizzle with a little of the juices from the vegetables and the cooked chicken.