Ingredients
Scale
- 1 pound (450g) Penne or Rigatoni pasta
- 1.5 pounds (700g) Boneless, skinless chicken breast, cut into cubes
- 1 can (15 oz) Pure pumpkin puree (not pumpkin pie filling)
- 1 cup Heavy cream or half-and-half
- 1/2 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 1 small Yellow onion, finely diced
- 1 cup Chicken broth
- 2 tablespoons Olive oil
- 1 teaspoon Dried sage or thyme
- 1/2 teaspoon Ground nutmeg
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving half a cup of pasta water.
- While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the chicken cubes with salt and pepper.
- Add the chicken to the skillet and cook for 5 to 7 minutes until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, add the diced onion. Sauté for about 3 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Lower the heat to medium. Stir in the pumpkin puree, chicken broth, and heavy cream. Whisk gently until the sauce is smooth.
- Stir in the dried sage, nutmeg, and Parmesan cheese. Let the sauce simmer for 5 minutes until it starts to thicken.
- Add the cooked chicken and the drained pasta into the skillet. Toss everything together until the pasta is well-coated. If the sauce is too thick, add a little of the reserved pasta water.
- Taste and add more salt or pepper if needed. Garnish with fresh parsley and serve hot.
- Cook Time: 30 minutes