Ingredients
Scale
- 12 oz (340g) Penne or your favorite pasta shape
- 1 lb (450g) Chicken breast, cut into bite-sized pieces
- 1 cup Pumpkin puree (unsweetened)
- 1 cup Chicken broth
- 1/2 cup Heavy cream
- 1/2 cup Grated Parmesan cheese
- 3 cloves Garlic, minced
- 1 small Yellow onion, finely diced
- 1 tablespoon Olive oil
- 1 teaspoon Dried sage
- 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 directions until al dente. Before draining, reserve about half a cup of the starchy pasta water.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken pieces and season them with a little salt and pepper. Cook until the chicken is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, lower the heat to medium. Add the diced onion and cook for 3 to 4 minutes until translucent. Add the minced garlic and cook for another minute until fragrant.
- Stir in the pumpkin puree, chicken broth, dried sage, and nutmeg. Use a wooden spoon to scrape up any brown bits from the bottom of the pan for extra flavor. Let the mixture simmer gently for about 5 minutes.
- Turn the heat to low and stir in the heavy cream and Parmesan cheese. Whisk gently until the cheese has melted and the sauce is smooth and creamy.
- Add the cooked chicken and the drained pasta into the skillet. Toss everything together so the pasta is well-coated. If the sauce seems too thick, add a splash of the reserved pasta water to loosen it up.
- Taste and add more salt or pepper if needed. Garnish with fresh parsley and serve immediately.
- Cook Time: less than thirty minutes