Ingredients
Scale
- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 can (15 oz) pure pumpkin puree (make sure it is not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 2 cups cooked pasta (like rotini or penne) or cooked rice
- 1.5 cups shredded mozzarella or mild cheddar cheese
- 1/2 cup Panko breadcrumbs
- 1 tablespoon fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
- In a large skillet, heat the olive oil over medium-high heat. Add the chicken cubes and cook until they are golden brown on all sides. You do not need to cook them all the way through yet.
- Add the diced onions to the skillet with the chicken. Sauté for about 3 to 4 minutes until the onions are soft and translucent.
- Stir in the minced garlic, sage, thyme, paprika, salt, and pepper. Cook for one more minute until the garlic smells fragrant.
- In a medium bowl, whisk together the pumpkin puree, heavy cream, and chicken broth until the mixture is smooth.
- Place the cooked pasta or rice into the prepared baking dish. Spread the chicken and onion mixture over the top.
- Pour the pumpkin sauce evenly over the chicken and pasta. Stir gently to make sure everything is well-coated.
- Sprinkle the shredded cheese over the top, followed by the breadcrumbs.
- Bake for 25 to 30 minutes, or until the sauce is bubbling and the cheese is melted and golden brown.
- Remove from the oven and let it rest for 5 minutes. Garnish with fresh parsley before serving.
- Cook Time: 40 minutes