Description
A comforting and creamy pumpkin twist on classic chicken Alfredo, perfect for fall gatherings.
Ingredients
Scale
- 1 cup Pumpkin Purée
- 1 lb Boneless, skinless Chicken Breast
- 8 oz Fettuccine or any Pasta of Choice
- 1 cup Heavy Cream or Dairy Alternatives
- 1 cup Freshly Grated Parmesan Cheese
- 3 cloves Garlic, minced
- 1/4 tsp Nutmeg
- 1/2 tsp Sage
- 1/2 tsp Thyme
- Salt and Pepper, to taste
- Olive Oil, for sautéing
Instructions
- Cook the pasta in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve 1 cup of pasta water before draining.
- Sauté the chicken in a skillet with olive oil over medium heat for 6-7 minutes until golden brown. Remove and set aside.
- Create the sauce by adding minced garlic to the same skillet for 1 minute, then add heavy cream and pumpkin purée, stirring until smooth.
- Add spices and cheese, simmer for 3-5 minutes until creamy. Adjust thickness with reserved pasta water.
- Combine the pasta and chicken back into the skillet, toss until well-coated with the sauce. Adjust seasoning as needed.
- Serve immediately, garnished with extra Parmesan and fresh herbs if desired.
Notes
For a vegetarian option, replace chicken with sautéed mushrooms. For a vegan version, swap in tofu and coconut milk.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 515
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 80mg
Keywords: Pumpkin Alfredo, Chicken Pasta, Fall Recipes, Comfort Food