Chicken, butternut and sage pasta bake

Chicken butternut sage pasta bake 1

Chicken, butternut, sage and pasta in a creamy sauce that is topped with cheddar cheese and baked to perfection. Now that’s my kind of Monday night dinner. It’s even better if you eat it with a spoon – you can fit more into your mouth that way (free tip; I’m generous like that). 😀

Chicken butternut sage pasta bake 2


300 g pasta (I used pipe rigate)

3 chicken breasts

300 g butternut, cubed

Handful of fresh sage leaves

2 tablespoons flour

2 tablespoons butter

400 ml milk

Handful of cheddar cheese


  1. Place the chicken in a ovenproof dish and add salt and pepper to taste. Cook at 180 degrees for 30 minutes.  Pull the chicken apart using two forks.
  2. Arrange the butternut in a separate ovenproof dish and add the sage leaves. Roast the butternut at 180 degrees for about 30 minutes, depending on how big your cubes are.
  3. Cook the pasta in a large pot of boiling water. Just before it’s completely cooked, drain and set aside.
  4. In a saucepan, mix the butter and flour into a paste over a medium heat.  Gradually add milk while continuously stirring. Beware of lumps.
  5. When the sauce is thick and starts boiling, mix with the pasta. Add the chicken, butternut and sage.
  6. Top with cheese and bake for around 10 minutes.

2 thoughts on “Chicken, butternut and sage pasta bake

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