Marry Me Pumpkin Chicken Pasta

A comforting blend of creamy pumpkin, tender chicken, and Parmesan, perfect for fall evenings.

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Prep Time 15

Cook Time 30

Resting Time 10

Total Time 55

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 550

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

2 pieces Boneless, Skinless Chicken Breasts Tender protein essential for the dish.
to taste Salt Use liberally to enhance flavor.
to taste Pepper Use liberally to enhance flavor.
2 tablespoons Olive Oil Ideal for searing; can use vegetable oil or butter.

For the Pasta

8 ounces Pasta (Spaghetti, Linguine, or Bucatini) Choose long pasta varieties to hold the sauce.

For the Sauce

2 tablespoons Salted Butter Feel free to use unsalted.
3 cloves Garlic (minced) Fresh garlic brings aromatic warmth.
1 cup Chicken Broth Vegetable broth works for a lighter option.
1 teaspoon Dried Thyme Substitute with fresh thyme if preferred.
1 teaspoon Dried Sage Complements the pumpkin.
1/4 teaspoon Crushed Red Pepper Flakes Adjust to taste for spiciness.
1 cup Canned Pumpkin Purée Adds creaminess.
1/2 cup Heavy Cream Use half-and-half for a lighter option.
1/2 cup Grated Parmesan Cheese Pick a high-quality cheese for better flavor.
1/2 cup Grated Mozzarella Can be substituted with Monterey Jack.
to taste Chopped Fresh Parsley or Micro Greens To garnish and add freshness.

Equipment

large skillet
large pot

Method

Step-by-Step Instructions

Season the chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes on each side until golden brown. Remove and let rest for 10 minutes.
Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente, about 8-10 minutes. Drain and drizzle with olive oil.
In the skillet, melt butter and sauté minced garlic for 1 minute until fragrant. Do not brown.
Deglaze the pan with chicken broth, scraping up browned bits. Stir in thyme, sage, and red pepper flakes. Add pumpkin purée and heavy cream, mix well, and let simmer for 3-4 minutes.
Slice chicken and return to sauce with pasta. Toss gently over low heat for about 5 minutes.
Plate the pasta and garnish with parsley or micro greens. Serve immediately.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 65gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 5gVitamin A: 200IUVitamin C: 5mgCalcium: 150mgIron: 3mg

Notes

For best results, allow chicken to rest before slicing to retain moisture. Cook pasta al dente and use high-quality broth for the sauce.

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