Butternut Squash Fettucini in a Creamy Pink Sauce

Creamy Pink Sauce Butternut Squash Fettuccini with chicken and crispy pancetta


  • 1 Butternut squash, spiralized with the fettuccini blade
  • 1 jar of marinara sauce
  • 1/4 cup heavy whipping cream
  • 2-3 tbsp creme fraiche
  • 1/2 onion, diced
  • 2-3 garlic cloves, minced
  • 3-4 tbsp sundried tomatoes, julienne
  • 1/4-1/2 cup of Parmesan + more for later
  • 4-6 oz chicken breast, cubed 2 oz is pancetta
  • 1 tbsp olive oil
  • Fresh basil for garnish
  • Salt and pepper to taste
  • Red pepper flakes for a bite


  1. Cook the pancetta until crispy. Remove and place on a paper towel.
  1. Use the pancetta fat to pan sear the cubed chicken breast until browned.
  2. On a different pan, sautéed onions in a tbsp of olive oil over medium/high heat for 3-4 minutes. Then add the garlic for another 1-2 minutes.
  3. Add marinara sauce and lower the heat to a simmer. Add cream, creme fraiche, and season with salt and pepper.
  4. Add sundried tomatoes, cooked chicken and parmesan – let it summer all together about 5-10 minutes.
  5. Add spiralized butternut squash to the sauce. Allow it to cook through in the sauce until desired tenderness is reached. It is the perfect al dente. For me that’s about 8-10 minutes When the noodles are fettuccini blade size. It would be less if it was spaghetti blade size.