Introduction

This Marry Me Pumpkin Chicken Pasta combines tender chicken breasts with a creamy, spiced pumpkin sauce that feels both comforting and festive. Perfect for fall or any time you want a flavorful twist on classic pasta. The sauce is rich, velvety, and packed with warming herbs that make every bite memorable.

A black skillet filled with creamy orange sauce covering several golden-brown seared chicken pieces, placed on top of thin, light yellow spaghetti noodles that form the base layer around the edges. Bright green fresh basil leaves are scattered over the chicken and sauce, adding a pop of color and freshness. The dish sits on a white marbled surface with a glass of white wine visible in the background, adding an elegant touch. The sauce looks rich and smooth, with specks of black pepper on the chicken, giving a textured and savory appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
Chopped fresh parsley or microgreens, for garnish

Instructions

Step 1: Season both sides of the chicken breasts with salt and pepper.
Step 2: 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 the chicken from the pan and set aside to rest for 10 minutes.
Step 3: While the chicken is cooking, bring a pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.
Step 4: Lower the heat to medium. Add the butter to the same pan used for the chicken and let it melt.
Step 5: Add the minced garlic and cook for about 1 minute until fragrant.
Step 6: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer and add dried thyme, sage, and crushed red pepper flakes.
Step 7: Whisk in the pumpkin purée, heavy cream, Parmesan, and Mozzarella cheese. Stir well to combine and season with salt and pepper to taste.
Step 8: Simmer the sauce for 3-4 minutes until it thickens slightly and the flavors meld together.
Step 9: Return the seared chicken and cooked pasta to the pan, spooning some sauce over each piece. Let it cook for an additional 5 minutes so the chicken absorbs the creamy pumpkin sauce.
Step 10: Serve garnished with freshly chopped parsley or microgreens for a fresh touch.

Tips & Variations

Use sweet or savory pumpkin purée — both work well, but choose unsweetened to keep the sauce balanced.
If fresh herbs are available, substitute dried thyme and sage with fresh for a brighter flavor.
For extra warmth, increase the crushed red pepper flakes slightly or add a pinch of smoked paprika.
Substitute chicken breasts with thighs for juicier meat.
Try gluten-free or whole grain pasta to suit your dietary preferences.

Storage

Store leftover pumpkin chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. Avoid using the microwave if possible to maintain the sauce’s texture.

How to Serve

A black skillet filled with cooked spaghetti noodles at the bottom, coated lightly with a cream sauce. On top, there are large pieces of browned chicken breast covered in a creamy, orange-tan sauce with visible herbs and black pepper. Fresh green basil leaves are scattered over the chicken and sauce, adding a pop of color. The skillet is placed on a white marbled surface, and a glass of light-colored drink is partly visible in the upper left corner. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin purée?

Yes, you can roast and blend fresh pumpkin until smooth as a substitute. Just be sure to cook it well and strain any excess moisture to maintain the right sauce consistency.

Is this dish spicy?

The dish has a mild, gentle heat from the crushed red pepper flakes, but it can be adjusted to your taste by adding more or less. It’s not overwhelmingly spicy by default.

Marry Me Pumpkin Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 55 reviews

This Marry Me Pumpkin Chicken Pasta is a creamy, comforting dish that combines tender seared chicken breasts with a luscious pumpkin cream sauce, infused with garlic, savory herbs, and melted cheeses. Served over your choice of pasta, it brings warm fall flavors to your dinner table, perfect for cozy nights.

Author: Tara
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4–5 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tbsp olive oil

Pasta

4–5 portions of pasta (spaghetti, linguine, or bucatini)

Pumpkin Cream Sauce

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

Garnish

Chopped fresh parsley or micro greens

Instructions

Sear the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from pan and set aside to rest for 10 minutes.
Make 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 the pasta and toss it with a little olive oil to prevent sticking.
Prepare the Pumpkin Cream Sauce: Reduce the stove heat to medium. In the same pan used for chicken, add butter and allow it to melt. Add minced garlic and cook for about 1 minute until fragrant, careful not to burn.
Create the Sauce: Pour in the chicken broth, using a spoon or spatula to scrape up the browned bits from the pan bottom. Let the broth come to a gentle simmer. Stir in dried thyme, dried sage, and crushed red pepper flakes. Whisk in the pumpkin purée, heavy cream, Parmesan cheese, and Mozzarella cheese until smooth and well combined. Season with salt and pepper to taste.
Simmer the Sauce: Continue to cook the sauce for 3-4 minutes until it thickens slightly and the flavors meld beautifully.
Return the Chicken and Pasta: Add the rested chicken breasts and cooked pasta back into the pan with the sauce. Spoon some sauce over each chicken piece. Let everything cook together for an additional 5 minutes, allowing the chicken to soak up the creamy pumpkin sauce.
Serve: Plate the pasta and chicken, then garnish generously with freshly chopped parsley or micro greens. Serve immediately while hot.

Notes

Use fresh herbs if possible for more vibrant flavor, but dried herbs work well in this recipe.
Ensure not to overcook the chicken to keep it juicy and tender.
You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
If canned pumpkin purée is not available, use fresh cooked and pureed pumpkin but ensure it is smooth.
This dish pairs well with a simple green salad or steamed vegetables for a balanced meal.
Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated gently on stovetop.

Keywords: pumpkin chicken pasta, creamy pumpkin sauce, fall pasta recipe, easy chicken dinner, pumpkin cream sauce