Ingredients
- 1 lb. butternut squash, peeled and cubed
- 2 boneless, skinless chicken breasts
- 2 tablespoon olive oil
- 1 lb cavatappi noodles, cooked
- 2 Tablespoons unsalted butter
- 1 shallot, peeled and chopped
- 1 tablespoon flour
- 2 cups milk
- 3/4 cup shredded mozzarella cheese, divided
- 3/4 cup grated Parmesan cheese, divided
- 1/4 cup gruyere
- 1/4 cup fontina
- 1–2 teaspoon fresh basil, chopped
- Salt & pepper to taste
- *optional – 4-6 slices bacon, cooked and chopped
Instructions
- Preheat oven to 400F.
- Mix the butternut squash in a bowl with the 1 tablespoon olive oil, ½ teaspoon salt and pepper.
- Place on a baking sheet lined with parchment paper.
- Roast for about an hour or until the squash is extremely tender.
- Place in a bowl and mash thoroughly.
- While the squash is cooking, season the chicken with 1/2 teaspoon salt & pepper on each side.
- Preheat a skillet over medium heat.
- Add in 1 tablespoon olive oil.
- Add the chicken and cook 7-8 minutes per side (depending on the thickness) or until a thermometer reads 165F.
- Set the chicken aside on a plate to rest.
- In the same pan the chicken was cooked in, add the butter and shallots.
- Cook on low for a few minutes or until the shallots are translucent.
- Add in the flour whisking for 1-2 minutes. You want the flour to cook and get almost a slight ‘nutty’ smell.
- Add in the milk and squash whisking until thoroughly combined.
- Cook for 1-2 minutes.
- While the squash mixture is cooking slice up the chicken in 1/4” pieces.
- Add in the basil, chicken and half of the cheeses.
- Stir to combine. If the mixture is too thick, add 1/4 more milk.
- Add in the noodles and mix to combine.
- Pour the mixture into a casserole dish.
- Top with the remaining cheeses.
- Bake for about 10-15 minutes or until the cheese is melted and the top is slightly browned.
- To kick it up a notch, top with crumbled bacon.
