November 5, 2018

Pumpkin Alfredo pasta with chicken

Creamy and savory pumpkin Alfredo sauce with sage, chicken, and pasta is a delicious autumn dinner. We've been gifted quite a few pie pumpkins this season, so I've been baking them, pureeing them, and freezing the puree. We use pumpkin puree all fall and winter not only pie, but for things like pancakes, muffins, pizza dough, brownies, smoothies, soup, and more. Now I've used it to make this super comforting pasta sauce. You can of course use canned pumpkin puree in place of the homemade stuff. Your sauce will probably be a little more orange if you do because the pie pumpkin puree is light orange in color so it almost disappeared into the cream and cheese.

This autumn-inspired dish is really delicious - all four of us like it a lot, and the two year olds had multiple helpings. It's so creamy with a hint of pumpkin, nutmeg, and sage for a nice fall twist! We will be making it again and again! This recipe will serve about 4-6 people, depending on age and hunger level, of course. You can serve it with a side salad and/or some crusty bread for dipping to stretch it more.

Pumpkin Alfredo pasta with chicken
1 tablespoon olive oil
1 lb. chicken breasts, cut into bite-size pieces
salt and freshly ground black pepper, to taste
2 garlic cloves, minced
1 tablespoon minced fresh sage, plus more for garnish
1-1/2 cups pumpkin puree
2 cups half and half (or one cup heavy cream + one cup milk)
1/8 teaspoon ground nutmeg
1-1/2 cups freshly grated Parmesan cheese, plus more for garnish
1 lb. linguine, fettucine, or other pasta of your choice

In a large skillet, heat the olive oil over medium heat. Stir in the chicken and a good pinch of salt and a few grinds of pepper. Let the chicken brown and then stir and cook until it is cooked through. Stir in the garlic and sage and cook for another minute.

Cook the pasta in salted boiling water until al dente. Continue making the sauce while it cooks. 

Stir the pumpkin puree and half and half into the chicken. Let come to a bubble and then reduce the heat to a simmer and cook until hot and slightly thickened. Stir and taste for salt and pepper and adjust as needed. Stir in the nutmeg.

Remove the pan from the heat and stir in the Parmesan 1/2 cup at a time. When the pasta is cooked, remove it from the water using a spider or tongs and toss it into the pan with the sauce. Use some of the pasta cooking water to thin out the sauce, if needed.

Serve immediately topped with extra Parmesan, sage, and/or freshly ground black pepper, as desired.

What was I cooking one year ago?: slow cooker ranch chicken & rice bowls
Two years ago?: turkey & apple cheddar biscuit pie
Three years ago?: bacon cheeseburger pie
Four years ago?: salted caramel popcorn w/ peanuts
Five?: green tomato & apple chutney
Six?: Borscht
Seven?: apple-stuffed acorn squash
8?: maple-mustard roasted baby turnips


  1. wow that sauce looks so creamy and tempting!

  2. What a delicious dish for the fall season.

  3. Thank you for putting something healthy into an alfredo! I'm sure the pumpkin added texture and definitely flavor.

  4. I am so intrigued to try this! Thanks for sharing on the Celebrate 365 Blog Party!


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