Description
This Marry Me Pumpkin Chicken Pasta is a cozy, creamy twist on a fall favorite! Tender seared chicken, velvety pumpkin cream sauce, and perfectly cooked pasta come together in one skillet. It’s rich, flavorful, and ready to impress — perfect for date night, family dinner, or when you need a little comfort on a chilly evening.
Ingredients
-
2 boneless, skinless chicken breasts
-
Salt and black pepper, to taste
-
2 tbsp olive oil
-
8 oz pasta (fettuccine or spaghetti)
-
2 tbsp butter
-
3 cloves garlic, minced
-
1 cup chicken broth
-
1 cup pumpkin purée
-
1 cup heavy cream
-
½ cup grated Parmesan cheese
-
½ cup shredded mozzarella cheese
-
½ tsp dried thyme
-
½ tsp dried sage
-
¼ tsp crushed red pepper flakes (optional for heat)
-
Fresh parsley or basil, for garnish
Instructions
-
Sear the Chicken:
Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and fully cooked. Remove and rest for 10 minutes before slicing. -
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook pasta until al dente, then drain and toss lightly with olive oil to prevent sticking. -
Make the Pumpkin Cream Sauce:
In the same skillet, reduce heat to medium. Add butter and garlic; cook for 1 minute until fragrant. Pour in chicken broth, scraping up any browned bits. -
Create the Sauce:
Add pumpkin purée, heavy cream, Parmesan, mozzarella, thyme, sage, and red pepper flakes. Whisk until smooth and creamy. Season with salt and pepper. Simmer 3–4 minutes to thicken slightly. -
Combine Everything:
Add the cooked pasta and sliced chicken back into the skillet. Toss until coated in sauce and heated through, about 5 minutes. -
Serve:
Garnish with chopped parsley or basil and a sprinkle of extra Parmesan. Serve warm!
Notes
-
For extra creaminess, add a splash of reserved pasta water to the sauce.
Substitute half-and-half for a lighter version or coconut milk for a dairy-free twist.
Leftovers keep well for up to 3 days in the fridge — just reheat gently with a splash of cream or broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (¼ of recipe)
- Calories: 620 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 34 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 165 mg