• Before starting, preheat the oven to 450°F.
  
• Bring a large pot of salted water to a boil over high. 
• Wash and dry all produce. 
• Add squash and 1 tbsp (2 tbsp) oil to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat.
• Roast in the top of the oven for 22-24, until golden and tender.

• Meanwhile, thinly slice half the sage. Remove remaining sage leaves from the stems.
• Peel, then mince shallot and garlic.
• Pat chicken dry with paper towels, then cut into 1/2-inch pieces. Season with salt and pepper.

• Heat a large non-stick pan over medium-high.
• When hot, add 1 tbsp (2 tbsp) oil, then sage leaves. Fry until crisp, 1 min. Transfer to a paper towel-lined plate. 
• Add chicken to the same pan with residual sage oil. Cook for 3-4 min, stirring occasionally, until chicken is cooked through.** 
• Season with salt and pepper. 
• Transfer chicken to a large bowl. 

• To the boiling water, add linguine. Cook for 10-13 min, until tender but still firm to the bite.
• Reserve 1/2 cup (1 cup) pasta water.
• Strain linguine, then return to the pot, off heat.

• Reheat the same pan (from step 3) over medium-high.
• When hot, add 2 tbsp (4 tbsp) butter, then shallots and garlic. Cook for 2-3 min, stirring occasionally, until fragrant.
• Add sliced sage, Dijon, reserved pasta water and cream. Cook for 1-2 min, stirring occasionally, until sauce thickens slightly. Season with salt and pepper.

• To the pot with linguine, add cream sauce, chicken and half the Parmesan. Toss to combine.
• Divide linguine between plates.
• Top with roasted squash.
• Sprinkle fried sage and remaining Parmesan over top.
• Sprinkle chilli flakes over top, if you like. 

If you've opted to get chicken tenders, prep and cook in the same way the recipe instructs you to prep and cook the chicken breast.