Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tbsp olive oil
- 4–5 portions of pasta (spaghetti, linguine, or bucatini)
- 2 tbsp salted butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried sage
- 1/2 tsp crushed red pepper flakes
- 1/2 cup canned pumpkin purée
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/2 cup grated mozzarella cheese
- Chopped fresh parsley or micro greens, for garnish
Instructions
- Sear the Chicken: Season both sides of the chicken breasts with salt and pepper. In a large skillet or sauté pan, heat olive oil over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and cooked through. Remove from the pan and set aside to rest for 10 minutes.
- Cook the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and toss lightly with olive oil to prevent sticking.
- Make the Pumpkin Cream Sauce: Reduce the heat to medium and add butter to the same skillet. Once melted, add minced garlic and sauté for about 1 minute until fragrant.
- Create the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer, then add dried thyme, sage, and red pepper flakes.
- Whisk in pumpkin purée, heavy cream, Parmesan, and mozzarella cheese. Stir until smooth and creamy. Season with salt and pepper to taste and simmer for 3–4 minutes until slightly thickened.
- Combine and Serve: Return the seared chicken and pasta to the skillet. Toss everything together, spooning sauce over the chicken. Cook for another 5 minutes so the flavors meld.
- Garnish with chopped parsley or micro greens and serve warm.
Notes
- For extra richness, stir in a tablespoon of cream cheese or butter at the end of cooking.
- Use penne, fettuccine, or rigatoni for a heartier version.
- If you like more spice, increase the crushed red pepper flakes or add a dash of cayenne.
- Pumpkin purée should be 100% pure — not pumpkin pie filling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American