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