Squash Agnolotti with Herbed Chicken
in a Creamy Spinach & Shallot Sauce
- Milk
- Eggs
- Wheat
Here’s the plan: Tender pasta pillows teeming with sweet, earthy butternut squash in a creamy spinach and shallot sauce. Interested? How about we add pan-seared, herb-seasoned chicken, and shower it all with Parmesan? (You had us at “pasta.”) Picture yourself standing at the stove, the pasta water bubbling, leaning into the steam and anticipating this luscious, comforting meal that’s on the table in just 30 minutes.
Ingredients
5 ounce
Spinach
2 tablespoon
Cream Cheese
(Contains: Milk)
1 clove
Garlic
1 tablespoon
Italian Seasoning
3 tablespoon
Parmesan Cheese
(Contains: Milk)
10 ounce
Chicken Cutlets
1 ounce
Cheese Roux Concentrate
(Contains: Milk)
9 ounce
Butternut Squash Agnolotti
(Contains: Eggs, Milk, Wheat)
1 unit
Shallot
Not included in your delivery
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, peel, and thinly slice shallot. Peel and mince or grate garlic.
• Pat chicken* dry with paper towels; place between two large pieces of plastic wrap. Pound with a mallet or rolling pin until chicken is about ½ inch thick. Season all over with ¼ tsp Italian Seasoning (½ tsp for 4 servings), salt, and pepper. (Be sure to measure the Italian Seasoning—we sent more!) • Heat a drizzle of oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked through, 3-5 minutes per side. Turn off heat; transfer to a plate and tent with foil to keep warm. Wipe out pan.
• Heat a drizzle of oil in pan used for chicken over medium-high heat. Add shallot and cook, stirring, until softened and lightly browned, 1-2 minutes. • Stir in spinach and garlic; cook, stirring occasionally, until spinach begins to wilt and garlic is fragrant, 1-2 minutes more.
• Once water is boiling, add agnolotti to pot; cook until al dente and floating to the top, 3-5 minutes. • Reserve 1½ cups pasta cooking water (3 cups for 4 servings), then drain.
• To pan with veggies, add cheese roux and 1 cup reserved pasta cooking water (1½ cups for 4 servings); stir to combine. Cook, stirring, until slightly thickened, 2-3 minutes. • Reduce heat to medium low, then stir in cream cheese and half the Parmesan. Taste and season with salt and pepper. Turn off heat.
• Cut chicken into bite-size pieces. • Stir drained agnolotti, half the chicken, and 1 TBSP butter (2 TBSP for 4 servings) into pan with sauce and toss until coated. TIP: If sauce seems too thick, stir in more reserved pasta cooking water a splash at a time. • Divide pasta between plates; top with remaining chicken and remaining Parmesan. Serve.
Chicken is fully cooked when internal temperature reaches 165°.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the dish's delicious flavors, especially the butternut squash agnolotti and creamy sauce. Some found it bland or lacking in squash taste.
- Ease of prep: Instructions were unclear for some, particularly regarding cooking the agnolotti. Consider adjusting pasta cooking time to prevent breakage.
- Suggestions: Add less pasta water for a thicker sauce. Try adding pine nuts or sundried tomatoes for extra flavor and crunch 🍲.
- Portions: A few felt the meal was light; consider adding extra protein or vegetables to make it more filling.
- Sauce: Some loved the creamy spinach sauce, while others found it too thin or watery. Reduce liquid for a richer consistency.
