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Creamy pumpkin chicken pasta served in a rustic white bowl, topped with fresh chopped parsley and twirled spaghetti, surrounded by bread and salad.
Olivia

Creamy Pumpkin Chicken Pasta

Need a quick dinner idea? Creamy pumpkin chicken pasta is rich, satisfying, and ready in 30 minutes. Get the full recipe and start cooking now.
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Prep Time 5 minutes
Cook Time 19 minutes
Total Time 25 minutes
Servings: 6 people
Course: dinner, Main
Cuisine: American, Fall-Inspired
Calories: 490
Ingredients Method Notes

Ingredients
  

  • 1 16 oz package of spaghetti
  • 1 tbsp olive oil
  • 1 small onion chopped (about 1 cup)
  • 3 garlic cloves minced
  • 1 15 oz can pure pumpkin (100%, not pie filling)
  • 1 cup chicken broth no wine
  • ¾ cup heavy cream or half-and-half room temp
  • ½ cup grated Parmesan cheese
  • 1 tbsp fresh parsley minced (or 1 tsp dried)
  • ½ tsp fresh rosemary minced (or ¼ tsp dried)
  • ¼ tsp ground nutmeg
  • ¼ tsp kosher salt or more, to taste
  • ¼ tsp ground black pepper or more, to taste
  • 2 cups cooked shredded chicken e.g., rotisserie
  • Optional garnish: extra herbs or grated Parmesan

Method
 

  1. Cook the pasta in salted boiling water until al dente. Reserve 1 cup pasta water, then drain.
  2. In a large skillet or Dutch oven, heat olive oil over medium. Add onion and cook 5–7 minutes until soft.
  3. Add garlic, stir for 1 minute until fragrant.
  4. Stir in pumpkin, broth, cream, Parmesan, parsley, rosemary, nutmeg, salt, and pepper. Simmer 5–7 minutes until thickened.
  5. Add the cooked pasta and chicken to the sauce. Toss to coat. Add reserved pasta water if needed to loosen sauce.
  6. Adjust seasoning. Serve hot, topped with herbs or Parmesan.

Notes

Nutrition Information (Per Serving)
  • Calories: 490 kcal
  • Carbs: 67 g
  • Protein: 29 g
  • Fat: 11 g
  • Saturated Fat: 5 g
  • Fiber: 5 g
  • Sugar: 7 g
  • Cholesterol: 58 mg
  • Sodium: 451 mg
  • Potassium: 533 mg
  • Calcium: 157 mg
  • Iron: 3 mg
  • Vitamin A: 11,277 IU
  • Vitamin C: 6 mg