As the seasons change and the air grows cooler, there’s nothing quite like a cozy, comforting dish to bring warmth to your kitchen. This creamy pumpkin pasta with chicken is the ultimate fall-inspired recipe that combines rich, savory flavors with a hint of spice. It’s the perfect meal to savor with family or friends, and the best part? It’s surprisingly easy to make! Let’s dive into the details of this irresistible dish.

Ingredients:

4 boneless, skinless chicken breasts
3/4 tsp all-purpose seasoning
2 tbsp olive oil
1/2 cup finely chopped onion
2 cloves garlic, minced
1/4 – 1/2 tsp red pepper flakes (adjust to your spice preference)
1 cup pumpkin puree
1 cup heavy cream
1/2 cup chicken broth
8 oz pasta (your choice of shape)

Instructions:

Prepare the Chicken: Begin by cubing the chicken into bite sized pieces. Finely dice the onion and the garlic. In a large skillet over medium heat, heat the olive oil in the fry pan. Add the chicken breast cube and the onion. Season with the all-purpose seasoning. Cook until the chicken is almost done. Then add the garlic and the pepper flakes. Cook for 1-2 more minutes or until the garlic is golden. Set aside.
Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain the pasta and set the pasta aside.
Make the Sauce: In a saucepan on medium heat add the pumpkin puree, heavy cream, and chicken broth, whisking until the sauce is smooth and creamy. Stir frequently to prevent scorching. Reduce the heat and let the mixture simmer gently for about 10 minutes, allowing the flavors to meld together, and the sauce to thicken slightly. Season the sauce with salt and pepper to taste.
Combine Pasta and Sauce: Combine the cooked pasta, the sauce, and eh chicken. Tossing to coat the pasta evenly.
Serve: Serve the creamy pumpkin pasta in bowls or on plates. For an extra touch, sprinkle with freshly grated Parmesan cheese, chopped parsley, or a pinch of red pepper flakes. This dish pairs perfectly with a Strawberry Pecan Salad with a vinaigrette dressing.

Helpful Tips and Ideas:

You can use canned pumpkin but do not use canned pumpkin pie filling. I used fresh pumpkin that I cooked and pureed in my food processor.

You can use any shaped pasta. I prefer penne or bow-tie pasta.

To give a prettier presentation and a more elegant look, you can fry or grill the split chicken breasts and serve them on top of the pumpkin cream pasta.

Why You’ll Love This Recipe:

This dish is a perfect balance of flavors and textures. The creamy pumpkin pasta has a sauce that is rich and velvety, while the chicken adds a hearty, protein-packed element. The hint of spice from the red pepper flakes gives it just enough warmth without overpowering the delicate sweetness of the pumpkin. Whether you’re cooking for a special occasion or simply need a quick dinner idea, this recipe is sure to impress.

Grab your ingredients and whip up this cozy, flavorful meal today. Your taste buds will thank you!

Happy Cooking!

P.S. Please check my Facebook page Joyful Little Things, or my Pinterest page Joyful Little Things for more recipes.

Creamy Pumpkin Pasta

As the seasons change and the air grows cooler, there's nothing quite like a cozy, comforting dish to bring warmth to your kitchen. This creamy pumpkin pasta with chicken is the ultimate fall-inspired recipe that combines rich, savory flavors with a hint of spice. It's the perfect meal to savor with family or friends, and the best part? It's surprisingly easy to make! Let’s dive into the details of this irresistible dish.

Print Pin Rate

Course: Main Course

Cuisine: American

Keyword: casserole, hotdish, quick recipe, easy recipe, hearty meal, comforting recipe, chicken recipe, chicken recipe, garlic recipe, garlic butter chicken pasta, pasta recipe, pumpkin, pumpkin recipe

Prep Time: 15

Cook Time: 20

Total Time: 35

Servings: servings

Calories: 674kcal

Equipment

1 Medium sauce pan
1 Fry Pan
1 Cutting board
1 Knife
1 Measuring spoons
1 Measuring cups

Ingredients

4 6 oz Chicken Breast Boneless skinless
¾ tsp All-Purpose Seasoning
2 tbsp Olive Oil
½ cup Onion Finely diced
2 cloves Garlic Diced
¼-½ tsp Pepper Flakes
1 cup Pumpkin puree
1 cup Heavy Cream
1 Salt & Pepper to taste
½ cup Chicken Broth
8 oz Pasta

Instructions

Dice chicken breast into bite sized cubes. Finely dice the onion and dice the garlic.
Heat oil in the fry pan. Add the onion and chicken cubes. Sprinkle on the All-Purpose Seasoning. Cook until the chicken is almost done. Add the minced garlic and pepper flakes. Give it a toss and cook for 1-2 more minutes or until the garlic is golden. Set aside.
Cook pasta according to package directions. Drain and set aside.
Over medium heat, to the saucepan add the pumpkin puree, heavy whipping cream, and chicken broth. Stirring often to prevent scorching, bring it ALMOST to a boil. Then reduce the heat to low and simmer, still stirring frequently to prevent scorching. Cook until the sauce thickens and cooks down a bit. This will take about 10 minutes or so. Salt and pepper to taste.
Combine the cooked pasta, cooked chicken, and the pumpkin sauce. Serve immediately.

Notes

Penne or Bow Tie pasta work great for this dish, but you can use any pasta of your choice.

You can use canned pumpkin, not pumpkin pie filling, or fresh pumpkin that you have cooked and pureed.

This can be made with or without the chicken breast. You can also grill the chicken breast and serve it over the pasta and pumpkin sauce. You will still need to sauté the onions, garlic and pepper flakes.