0 from 3 votes
Creamy Pumpkin Pasta with Chicken
This creamy pumpkin pasta is a savory, satisfying fall dinner -- and it's ready in less than 30 minutes!
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 6 people
Calories: 490 kcal
Course:
Dinner
Cuisine:
American
Ingredients
- 1 (16 ounce) package spaghetti
- 1 tablespoon olive oil
- 1 small onion, chopped (about 1 cup)
- 3 cloves garlic, minced, grated, or pressed (about 1 tablespoon total)
- 1 (15 ounce) can pure pumpkin
- 1 cup chicken broth
- ¾ cup half-and-half or heavy cream, at room temperature
- ½ cup grated Parmesan cheese
- 1 tablespoon minced fresh parsley (or about 1 teaspoon dried parsley flakes)
- ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt, plus more to taste
- ¼ teaspoon ground black pepper, plus more to taste
- 2 cups shredded or diced cooked chicken (such as the meat from a store-bought rotisserie chicken)
- Optional garnish: additional chopped fresh parsley, rosemary, or grated Parmesan
Instructions
- Cook the spaghetti in a large pot of well-salted boiling water according to the package directions for al dente. Drain.
- While the pasta cooks, heat the oil in a large skillet or Dutch oven over medium heat. Add the onion; cook and stir until tender, about 5-7 minutes. Add the garlic and stir for 1 more minute.
- Stir in the pumpkin, chicken broth, cream, Parmesan cheese, parsley, rosemary, nutmeg, salt, and pepper. Heat through, whisking frequently.
- Add the cooked, drained spaghetti and the chicken to the sauce. Cook over medium heat, just until warmed through. Taste and season with additional salt and pepper, if desired.
- Serve on individual plates and garnish with fresh herbs or extra Parmesan cheese.
Cup of Yum
Notes
- Make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. It will still be rich, satisfying, and delicious!
- Substitute 1 lb. of cooked, drained Italian sausage for the chicken.
- Use leftover Thanksgiving turkey instead of chicken.
- Just about any pasta shape will work well with this pumpkin sauce. Try penne, rotini, farfalle, rigatoni, linguine, fettuccine, tortellini, or ravioli.
- Add fresh spinach to the pasta at the end (when you add the chicken). Cook and stir over low heat just until the spinach wilts.
- Sage is another delicious herb that pairs well with these ingredients. Feel free to add some to the sauce if you have it!
Nutrition Information
Serving
1/6 of the recipe
Calories
490kcal
(25%)
Carbohydrates
67g
(22%)
Protein
29g
(58%)
Fat
11g
(17%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Cholesterol
58mg
(19%)
Sodium
451mg
(19%)
Potassium
533mg
(15%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
11277IU
(226%)
Vitamin C
6mg
(7%)
Calcium
157mg
(16%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 490
% Daily Value*
| Serving | 1/6 of the recipe | |
| Calories | 490kcal | 25% |
| Carbohydrates | 67g | 22% |
| Protein | 29g | 58% |
| Fat | 11g | 17% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 58mg | 19% |
| Sodium | 451mg | 19% |
| Potassium | 533mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 11277IU | 226% |
| Vitamin C | 6mg | 7% |
| Calcium | 157mg | 16% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.