Chicken and Pumpkin Pasta

Why You’ll Love This Recipe

This pasta is perfect for fall but delicious any time of year. It’s quick to make, full of warm flavor, and feels like comfort in a bowl. The pumpkin adds creaminess and depth without overpowering the dish, while the chicken makes it filling and satisfying. Whether you’re feeding a family or meal prepping for the week, this recipe is sure to hit the spot.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

pasta (penne, rigatoni, or fettuccine work well)
chicken breast or thighs
olive oil
onion
garlic
pumpkin purée (not pumpkin pie filling)
chicken broth
heavy cream or half-and-half
Parmesan cheese
nutmeg
salt
black pepper
fresh sage or thyme (optional for garnish)

Directions

1. Cook the pasta according to package instructions. Reserve ½ cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add the chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
3. In the same skillet, sauté chopped onion until translucent. Add garlic and cook for 30 seconds.
4. Stir in the pumpkin purée and chicken broth. Bring to a simmer and let cook for 3–4 minutes.
5. Add the cream and a pinch of nutmeg. Stir until the sauce is smooth and creamy.
6. Return the cooked chicken to the pan and stir to coat. Simmer for a few more minutes until heated through.
7. Add the cooked pasta and toss everything together, adding some reserved pasta water if needed to loosen the sauce.
8. Stir in Parmesan cheese and adjust seasoning with salt and pepper.
9. Garnish with fresh sage or thyme if desired. Serve warm.

Servings and timing

This recipe serves approximately 4 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Variations

• Use turkey instead of chicken for a seasonal twist.
• Add spinach or kale for extra greens and nutrients.
• Substitute cream with Greek yogurt or a dairy-free alternative.
• Use whole wheat or gluten-free pasta if needed.
• Spice it up with a pinch of red pepper flakes or cayenne pepper.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the pasta in a skillet over medium heat with a splash of broth or milk to loosen the sauce. You can also reheat it in the microwave, stirring between intervals for even heating.

FAQs

Can I use canned pumpkin?

Yes, canned pumpkin purée works perfectly. Just make sure it’s pure pumpkin, not pumpkin pie filling.

What kind of pasta is best for this recipe?

Short shapes like penne or rigatoni work well, but long pasta like fettuccine or linguine is also a great option.

Can I make this dish dairy-free?

Yes, substitute cream with coconut milk or a dairy-free cream, and use a vegan Parmesan-style cheese.

Is this recipe suitable for meal prep?

Absolutely. It keeps well in the fridge and reheats easily for lunches or dinners throughout the week.

Can I use leftover roasted chicken?

Yes, just skip the chicken cooking step and stir in shredded cooked chicken when combining the sauce and pasta.

How do I make the sauce thicker?

Let it simmer a few minutes longer, or add more cheese to thicken it naturally.

How do I make the sauce thinner?

Stir in some reserved pasta water or a little extra broth until it reaches your desired consistency.

Can I freeze Chicken and Pumpkin Pasta?

It’s best fresh, but you can freeze it. The texture may change slightly after thawing, especially with cream-based sauces.

What herbs go well with pumpkin pasta?

Sage, thyme, rosemary, or parsley all pair nicely with the savory pumpkin flavor.

Can I add vegetables to the dish?

Yes, sautéed mushrooms, spinach, or roasted butternut squash make great additions to this pasta.

Conclusion

Chicken and Pumpkin Pasta is a rich, satisfying meal that combines the smooth sweetness of pumpkin with the hearty texture of chicken and pasta. It’s creamy, comforting, and easy to make, making it perfect for weeknights or seasonal gatherings. With a few simple ingredients and customizable options, this dish is bound to become a fall favorite—or a year-round go-to.

Chicken and Pumpkin Pasta

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Chicken and Pumpkin Pasta is a creamy, comforting dish made with tender chicken, savory pumpkin purée, and rich Parmesan sauce tossed with pasta. It’s a cozy, protein-packed meal perfect for fall or anytime you want a warm, satisfying dinner.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Stovetop
• Cuisine: American
• Diet: Halal

Ingredients

• 8 oz pasta (penne, rigatoni, or fettuccine)
• 2 chicken breasts or thighs, cut into bite-sized pieces
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup pumpkin purée (not pumpkin pie filling)
• 3/4 cup chicken broth
• 1/2 cup heavy cream or half-and-half
• 1/2 cup grated Parmesan cheese
• 1/4 tsp ground nutmeg
• Salt, to taste
• Black pepper, to taste
• Fresh sage or thyme, chopped (optional for garnish)

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Instructions

1. Cook the pasta according to package instructions. Reserve 1/2 cup of pasta water, then drain and set aside.
2. In a large skillet, heat olive oil over medium-high heat. Add chicken, season with salt and pepper, and cook until golden and fully cooked through. Remove and set aside.
3. In the same skillet, sauté chopped onion until translucent. Add garlic and cook for 30 seconds.
4. Stir in pumpkin purée and chicken broth. Bring to a simmer and cook for 3–4 minutes.
5. Add heavy cream and nutmeg. Stir to combine and simmer until sauce is creamy.
6. Return cooked chicken to the skillet and stir to coat. Simmer for 2–3 minutes more.
7. Add the cooked pasta and toss to combine. Use reserved pasta water to loosen sauce if needed.
8. Stir in Parmesan cheese and adjust seasoning with salt and pepper.
9. Garnish with fresh sage or thyme if desired. Serve warm.

Notes

• Use canned pure pumpkin, not pumpkin pie filling.
• Add spinach or kale for extra nutrition.
• Use coconut milk and vegan Parmesan for a dairy-free version.
• Swap chicken with turkey or use leftover roasted chicken.
• To thin the sauce, add pasta water or more broth as needed.

Nutrition

• Serving Size: 1 plate (approx. 1/4 of recipe)
• Calories: 530
• Sugar: 4g
• Sodium: 560mg
• Fat: 26g
• Saturated Fat: 11g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 3g
• Protein: 34g
• Cholesterol: 95mg