Flight Pantry

Some of the best meals are born from what we have on hand — and this comforting tagliatelle with butternut squash, shredded chicken, and crispy sage is one of those magical midweek creations.

It’s hearty, warm, and bursting with flavor, yet incredibly easy to pull together. The sweetness of the roasted squash pairs beautifully with tender chicken, while the crispy sage and a touch of golden breadcrumbs give it just the right amount of crunch. It’s a perfect balance between creamy and crunchy, light and satisfying — everything you want in a quick homemade pasta dish.

This recipe is ideal for using up leftover chicken or seasonal squash, and it’s easy to adapt to what you have at home. Whether you’re cooking for your family or just want something a little cozy for yourself, this pasta is the kind of meal that makes you feel taken care of.

Best of all, it’s ready in under 30 minutes — making it the perfect weeknight dinner solution that tastes like something special.

Ingredients (serves 4):

• 250 g (about 9 oz) fresh or dry tagliatelle

• 300 g (about 10.5 oz) butternut squash, peeled and thinly sliced

• 250 g (about 9 oz) cooked chicken, shredded

• 2 tbsp olive oil

• 1 garlic clove, minced

• 8–10 fresh sage leaves, roughly chopped or torn

• Salt and freshly ground black pepper, to taste

• 2 tbsp breadcrumbs (optional, for topping)

• 1 tbsp olive oil (for toasting breadcrumbs and sage)

Instructions:

1. Cook the tagliatelle in a large pot of salted water according to package instructions. Drain and set aside.

2. While the pasta cooks, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

3. Add the butternut squash slices and cook for 7–10 minutes, stirring occasionally, until the squash is tender but not mushy.

4. Stir in the shredded chicken and half of the chopped sage. Season with salt and pepper. Let everything warm through for 2–3 minutes.

5. (Optional but delicious!) In a separate small pan, heat 1 tablespoon of olive oil. Add the breadcrumbs and remaining sage, and toast until golden and crispy. Set aside.

6. Add the drained pasta to the skillet with the squash and chicken. Toss everything together to coat the tagliatelle in the flavorful mixture.

7. Serve hot with the crispy breadcrumb and sage topping sprinkled generously over each plate.