Creamy Pumpkin Chicken Pasta
A deliciously creamy pumpkin chicken pasta perfect for fall dinners.
Equipment
- 1 Large pot for pasta
- 1 Skillet for sauce
- 1 mixing spoon
Ingredients
Main Ingredients
- 12 oz pasta penne or fusilli
- 2 cups cooked chicken breast diced
- 1 cup pumpkin puree
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
Other Ingredients
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1 tbsp olive oil
- 1 tsp dried sage
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Preparation
- Cook pasta in a large pot of salted boiling water until al dente. Drain and set aside.
- Dice the cooked chicken, chop the onion and garlic, and measure out all other ingredients.
- In a skillet, heat olive oil over medium heat. Add onion and garlic, cooking until translucent.
- Add chicken to the skillet, followed by pumpkin puree, heavy cream, Parmesan cheese, and sage. Stir well and let simmer.
Serving
- Toss cooked pasta with the pumpkin sauce and chicken until well coated. Serve immediately, garnished with fresh parsley.
Storage
- Place any leftovers in an airtight container and refrigerate for up to 3 days.
Notes
Pro Tips: Use freshly grated Parmesan for the best flavor. Adjust sauce thickness with reserved pasta water if needed.
Ingredient Substitutions: Coconut milk can replace heavy cream for a dairy-free option.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and reheat before serving with freshly cooked pasta.
Ingredient Substitutions: Coconut milk can replace heavy cream for a dairy-free option.
How to Serve: Pair with a green salad or garlic bread.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the sauce in advance and reheat before serving with freshly cooked pasta.