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Marry Me Pumpkin Chicken Pasta Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Simmer the Sauce: Continue to cook the sauce for 3-4 minutes until it thickens slightly and the flavors meld beautifully.
  6. 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.
  7. 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

Find it online: https://www.cheftara.com/marry-me-pumpkin-chicken-pasta-recipe/