Chicken, Squash and Bacon on Fresh Linguine
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Chicken, Squash and Bacon on Fresh Linguine

Chicken, Squash and Bacon on Fresh Linguine

with DIY Cream Sauce and Fried Sage Leaves

Everyone loves alfredo, and this one gets a seasonal spin with smoky bacon, sweet squash and savoury sage. You'll be licking the plate clean!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes


serving amount

2 unit(s)

Chicken Breasts

100 g

Bacon Strips

227 g

Fresh Linguine

(Contains Egg, Wheat)

170 g

Butternut Squash, cubes

56 g

Yellow Onion, chopped

7 g


113 mL


(Contains Milk)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

2 unit(s)

Cream Cheese

(Contains Milk)

28 g


1 tsp

Garlic Salt

(May contain Wheat, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites, Tree nuts)

Not included in your delivery

0.06 tsp


0.13 tsp


1 tbsp

Unsalted Butter*

(Contains Milk)


Nutrition Values

Calories1440 kcal
Fat87 g
Saturated Fat30 g
Carbohydrate85 g
Sugar9 g
Dietary Fiber6 g
Protein75 g
Cholesterol305 mg
Sodium1620 mg
Trans Fat1 g
Potassium1550 mg
Calcium300 mg
Iron7.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Slotted Spoon
Large Pot
Measuring Spoons
Measuring Cups
Potato Masher
Medium Pot


Cook bacon
  • Heat a large non-stick pan over medium-high heat.
  • While the pan heats, line a plate with paper towels.
  • Cut bacon crosswise into 1/2-inch strips.
  • When the pan is hot, add bacon. Cook, stirring often, until crispy, 5-7 min.** (TIP: Reduce heat to medium if bacon is browning too quickly!)
  • Remove from heat. Using a slotted spoon, transfer bacon to prepared plate.
  • Reserve bacon fat in pan. (NOTE: You will use pan with bacon fat in step 2 and step 4.)
  • Meanwhile, pat chicken dry with paper towels. Season with salt and pepper.
  • When bacon is done, reheat the same pan ovre medium-high. 
  • When hot, add chicken. Sear until golden, 1-2 min per side.
  • Remove from heat, then transfer chicken to an unlined baking sheet. 
  • Bake in the middle of the oven until cooked through, 10-12 min.**
  • Strip sage leaves from stems on a separate cutting board. (NOTE: You will use leaves and stems.)
Make sauce
  • Heat a medium pot over medium heat.
  • When hot, add 1 tbsp (2 tbsp) butter, onions, Cream Sauce Spice Blend and sage stems. Stir until fragrant, 1-2 min. 
  • Add squash, cream, garlic salt and 1/4 cup (1/2 cup) water. Season with pepper. Bring to a boil over high, then reduce heat to medium. 
  • Cook until squash is tender, 10-12 min. 
  • Remove from heat, then remove and discard sage stems.
  • Using a masher, mash sauce until it reaches desired creaminess.
  • Meanwhile, reheat the pan with reserved bacon fat over medium-high.
  • When hot, add pepitas. Stir for 1 min.
  • Add sage leaves. Fry until crisp, 1 min.
  • Using a slotted spoon, transfer fried pepitas and sage leaves to the paper-towel lined plate with bacon.
  • While hot, season fried pepitas and sage leaves with salt, to taste. Set aside.
  • Meanwhile, add linguine to the boiling water. Cook, stirring occasionally, until tender, 2-3 min. 
  • Reserve 1/2 cup (1 cup) pasta water, then drain linguine and return to the same pot, off heat.
  • Add spinach, sauce, half the bacon and half the Parmesan to the pot with linguine. Season with pepper, then stir until spinach wilts, 1 min. (TIP: For a lighter sauce consistency, add reserved pasta water, 1-2 tbsp at a time, if desired.)
  • Thinly slice chicken
  • Divide linguine between bowls.
  • Top with chicken.
  • Sprinkle fried pepitas, fried sage leaves, remaining bacon and remaining Parmesan over top. 


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