Ingredients
Scale
- 1 lb fettuccine or your favorite long pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 cup freshly grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley, chopped for garnish
Instructions
- Bring a large pot of salted water to a boil. Cook the fettuccine according to the package instructions until al dente. Before draining, reserve about 1/2 cup of the pasta water. Drain the rest and set the pasta aside.
- While the pasta cooks, season the chicken pieces with salt and pepper. Heat olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook for about 5-7 minutes, stirring occasionally, until it is golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic and cook for about 30 seconds until it smells fragrant, being careful not to burn it.
- Whisk in the pumpkin puree, heavy cream, chicken broth, and nutmeg. Let the mixture simmer gently for about 5 minutes, stirring often, until the sauce starts to thicken.
- Stir in the Parmesan cheese until it is completely melted and the sauce is smooth.
- Add the cooked pasta and chicken back into the skillet. Toss everything together until well-coated. If the sauce feels too thick, splash in some of the reserved pasta water until you reach your desired consistency.
- Season with extra salt and pepper if needed. Garnish with fresh parsley and serve immediately.
- Cook Time: 30 minutes