Ingredients
Scale
- 1 pound penne or rigatoni pasta
- 1 pound chicken breast, cut into bite-sized cubes
- 2 tablespoons olive oil
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 can (15 ounces) pure pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 1/2 cup grated parmesan cheese
- 1 teaspoon dried sage (or 1 tablespoon fresh, chopped)
- 1/2 teaspoon ground nutmeg
- Salt and black pepper to taste
- Fresh parsley or extra sage 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 the pasta, but save about half a cup of the starchy pasta water for later.
- While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat.
- Season the chicken cubes with salt and pepper. Add them to the skillet and cook until they are golden brown and cooked through (about 5-7 minutes). 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 until soft and translucent, about 3-4 minutes.
- Add the minced garlic and cook for another minute until it smells fragrant.
- Stir in the pumpkin puree, heavy cream, and chicken broth. Whisk the mixture until it is smooth and begins to simmer gently.
- Stir in the dried sage, nutmeg, salt, and pepper. Let the sauce simmer for 2-3 minutes to thicken slightly.
- Add the grated parmesan cheese to the sauce and stir until it has melted completely.
- Add the cooked chicken and the drained pasta back into the skillet. Toss everything together so the sauce coats the pasta evenly. If the sauce is too thick, add a little of the saved pasta water.
- Garnish with fresh parsley or sage and serve immediately while hot.
- Cook Time: 30 minutes