Preheat the oven to 400°F.
On a baking sheet, toss the butternut squash with the oil and salt. Roast until beginning to caramelize, about 20-25 minutes.
In a medium saucepan, bring the heavy cream to a boil. Reduce the heat to medium-low and whisk in the parmesan a little at a time and only adding more when the previous edition is fully melted. Stir in the lemon zest, lemon juice, garlic chips and salt to taste.
Bring a large pot of salted water to a boil for the pasta. Add the pasta, stirring to prevent clumps. Cook to al dente, according to package instructions, strain and return to the pot, drizzled with oil to prevent sticking. Add the walnuts, sun-dried tomatoes and baby swiss chard and toss to combine.
In a large skillet, heat the oil and garlic over medium heat until the garlic is golden. Add the chile flakes and cook until slightly caramelized. Deglaze the pot with the white wine, scraping up any browned bits on the bottom of the skillet. Bring to a simmer and reduce until there's almost no wine left. Remove the skillet from the heat and whisk in the butter.
Return the skillet to medium-low heat and add the shrimp. Cook until they just turn pink, then turn off the heat and stir in the parsley.
Divide the roasted butternut, pasta, alfredo sauce and shrimp between bowls.