Creamy Chicken, Squash & Pecan Pasta Recipe

Cook the penne pasta according to the package instructions. Drain and set aside.

In a large skillet, heat some olive oil over medium heat. Add the sliced chicken and cook until browned and cooked through. Set aside.

In the same skillet, add the butternut squash and cook until tender, about 10 minutes. Add the minced garlic and cook for an additional 2 minutes.

Add the cooked chicken back to the skillet along with the chopped pecans. Stir in the heavy cream and Parmesan cheese. Cook for 5 minutes, or until the sauce has thickened.

Season with salt and pepper to taste.

Add the cooked pasta to the skillet and toss until well coated in the creamy sauce.

Garnish with fresh parsley and serve hot.