Ingredients
- Chicken Breasts: 1.5 lbs (about 2-3 large) boneless, skinless chicken breasts, cut into 1-inch cubes for quick and even cooking.
- Pasta: 1 lb (450g) of your favorite pasta shape (Penne, Rigatoni, Fettuccine, or Shells work beautifully as they hold the sauce well).
- Olive Oil: 2 tablespoons, extra virgin, for sautéing.
- Yellow Onion: 1 medium, finely chopped, providing an aromatic base.
- Garlic: 4 cloves, minced, for that essential pungent kick.
- Pumpkin Purée: 1 can (15 oz / 425g) 100% pure pumpkin purée (not pumpkin pie filling). This is the heart of our sauce.
- Chicken Broth: 1.5 cups (360ml), low sodium, to create the sauce’s body and deglaze the pan.
- Heavy Cream: 1 cup (240ml), for that luxurious, creamy texture.
- Parmesan Cheese: 1/2 cup (50g), freshly grated, plus more for garnish. It adds a salty, umami depth.
- Fresh Sage: 2 tablespoons, freshly chopped (or 1 teaspoon dried sage). Its earthy flavor is a classic pairing with pumpkin.
- Nutmeg: 1/4 teaspoon, freshly grated if possible, for a warm, aromatic hint.
- Salt: 1 teaspoon, or to taste. Essential for bringing out all the flavors.
- Black Pepper: 1/2 teaspoon, freshly ground, or to taste.
- Red Pepper Flakes: 1/4 teaspoon (optional), for a subtle touch of warmth.
- Fresh Parsley: 2 tablespoons, chopped, for garnish (optional, adds freshness).
Instructions
- Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (tender but still slightly firm to the bite). Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside. Tossing it with a drizzle of olive oil can prevent sticking if it will sit for a while.
- Prepare the Chicken: While the pasta is cooking, season the cubed chicken pieces generously with about 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
- Sauté Aromatics & Cook Chicken: Heat the 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat. Add the seasoned chicken pieces in a single layer (work in batches if necessary to avoid overcrowding) and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Build the Sauce Base: To the same skillet (do not wipe it clean, those browned bits are flavor!), add the chopped onion. Sauté over medium heat for 3-4 minutes, until softened and translucent. Add the minced garlic and chopped fresh sage (if using dried, add it later with the pumpkin) and cook for another minute until fragrant, stirring constantly to prevent burning.
- Create the Pumpkin Sauce: Stir in the pumpkin purée and chicken broth. Whisk well to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.
- Add Cream and Seasonings: Reduce the heat to low. Stir in the heavy cream, grated Parmesan cheese, nutmeg, the remaining 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and the optional red pepper flakes (and dried sage if using). Whisk until the Parmesan cheese is melted and the sauce is smooth and creamy. Let it simmer gently for 3-5 minutes, allowing the flavors to meld and the sauce to thicken slightly. Taste and adjust seasonings if necessary.
- Combine Everything: Return the cooked chicken (and any accumulated juices) to the skillet with the sauce. Add the cooked pasta to the skillet as well. Toss everything together gently until the pasta and chicken are well coated with the creamy pumpkin sauce. If the sauce seems too thick, add a little of the reserved pasta water, a tablespoon at a time, until it reaches your desired consistency.
- Serve: Serve the Creamy Chicken Pumpkin Pasta immediately, garnished with extra grated Parmesan cheese and fresh chopped parsley, if desired.
Nutrition
- Serving Size: one normal portion
- Calories: 680
- Fat: 30g
- Carbohydrates: 65g
- Fiber: 7g
- Protein: 40g