Creamy Pumpkin Chicken Alfredo Recipe
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 12 oz fettuccine or linguine pasta
- 2 large chicken breasts, sliced into bite-sized pieces
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 3/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon dried sage or 4–5 fresh leaves
- Salt and black pepper to taste
- Fresh parsley for garnish
Instructions
- Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve about half a cup of pasta water before draining the noodles.
- While the pasta cooks, season the chicken pieces with salt and pepper. In a large skillet over medium-high heat, melt one tablespoon of butter. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pan and set it aside.
- In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and sage. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn.
- Whisk in the pumpkin puree, heavy cream, and chicken broth. Bring the mixture to a gentle simmer over medium heat. Stir in the nutmeg, salt, and pepper. Let the sauce thicken slightly for 3 to 5 minutes.
- Lower the heat and stir in the Parmesan cheese until melted and smooth. Return the cooked chicken to the pan and add the drained pasta. Toss everything together, adding a splash of the reserved pasta water if the sauce is too thick.
- Remove from heat and serve immediately. Sprinkle with fresh parsley and extra Parmesan cheese if desired.