Butternut Squash Alfredo with Chicken & Spinach


If you're not feeling like regular pasta tonight, turn to butternut squash noodles. These delicate veggie strands are a great base for any number of sauces and toppings, like this creamy and decadent Alfredo sauce with chicken, garlic and silky spinach.

Prep Time:
35 mins
Total Time:
35 mins
8 cups


  • 2 ½ pounds butternut squash, peeled

  • 1 cup low-sodium chicken broth

  • ½ cup dry white wine

  • 1 pound chicken tenders

  • 8 large cloves garlic, peeled

  • 8 cups baby spinach

  • 1 tablespoon cornstarch mixed with 1 tablespoon water

  • 1 cup grated Parmesan cheese plus 3 tablespoons, divided

  • ½ cup sour cream

  • 3 tablespoons unsalted butter

  • teaspoon ground pepper

  • Pinch of freshly grated nutmeg

  • 1 tablespoon chopped fresh parsley


  1. Put a large pot of water on to boil. Using a spiral vegetable slicer or a julienne or regular vegetable peeler, cut squash into long, thin strands. You should have about 10 cups of squash "noodles."

  2. Combine broth, wine, chicken tenders and garlic in a medium saucepan; bring to a boil over high heat. Cover, reduce heat to a simmer and cook until the chicken is cooked through and the garlic is soft, 10 to 12 minutes.

  3. Meanwhile, cook the squash noodles in the boiling water, stirring often, for 2 minutes. Remove from heat and stir in spinach. Drain in a colander for 3 minutes, then transfer to a serving bowl. Cover with foil to keep warm.

  4. Transfer the chicken to a clean cutting board; chop or shred into bite-size pieces. Transfer the garlic and broth to a blender and process until smooth, about 1 minute. (Use caution when blending hot liquids.) Return the mixture to the saucepan and bring to a simmer over medium-high heat. Add cornstarch mixture; whisk until slightly thickened, about 1 minute. Whisk in 1 cup Parmesan, sour cream, butter, pepper and nutmeg. Stir in the chicken and cook for 1 minute more.

  5. Pour the chicken mixture over the squash noodles. Serve topped with the remaining 3 tablespoons Parmesan and parsley.


Nutrition Facts (per serving)

505 Calories
22g Fat
39g Carbs
40g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 505
% Daily Value *
Total Carbohydrate 39g 14%
Dietary Fiber 11g 38%
Total Sugars 6g
Protein 40g 80%
Total Fat 22g 28%
Saturated Fat 12g 58%
Cholesterol 114mg 38%
Vitamin A 34898IU 698%
Vitamin C 72mg 80%
Folate 264mcg 66%
Sodium 630mg 27%
Calcium 450mg 35%
Iron 6mg 34%
Magnesium 166mg 39%
Potassium 855mg 18%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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