Pumpkin Alfredo pasta with chicken

Creamy and savory pumpkin Alfredo sauce with sage, chicken, and pasta is a delicious autumn evening dinner. 

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It's the season of all things pumpkin it seems. This autumn-inspired meal is really delicious and it's a great meal for the whole family. It's so creamy with a hint of pumpkin, nutmeg, and sage for a nice fall twist! 

Since I make pumpkin puree and freeze it every year, I used that in this recipe. You can, of course, use canned pumpkin puree in place of the homemade stuff. 

Your sauce will probably be a little more orange if you do because the pumpkin puree I make is lighter orange in color than the canned pumpkin puree. It almost completely disappears into the sauce.

Sage and nutmeg are lovely flavors to add to cream based sauces and to pumpkin. They really make the fall flavor even more prominent in this dish and makes for a really tasty combination of flavors. 

The chicken adds some protein to this meal. You can also add some broccoli or stir in some baby spinach for extra vegetables or for a meat-free version of this pasta. Cubed and roasted butternut squash would also be a delicious substitute. 

This Alfredo sauce is pretty simple to put together, making it a meal that works well any day of the week. Adding pumpkin makes it extra creamy and flavorful. 

This family-friendly meal is a delicious way to bring a bit of pumpkin to your dinner tables this autumn.

Yield: about 6 servings

Author: Amy (Savory Moments)

Pumpkin Alfredo Pasta with Chicken

Creamy and savory pumpkin Alfredo sauce with sage, chicken, and pasta is a delicious autumn evening dinner.

Ingredients

• 1 tablespoon olive oil
• 1 lb. chicken breasts, cut into bite-size pieces
• salt and freshly ground black pepper, to taste
• 2 garlic cloves, minced
• 1 tablespoon minced fresh sage, plus more for garnish
• 1-1/2 cups pumpkin puree
• 2 cups half and half (or one cup heavy cream + one cup milk)
• 1/8 teaspoon ground nutmeg
• 1-1/2 cups freshly grated Parmesan cheese, plus more for garnish
• 1 lb. linguine, fettucine, or other pasta of your choice

Instructions

1. In a large skillet, heat the olive oil over medium heat. Stir in the chicken and a good pinch of salt and a few grinds of pepper.
2. Let the chicken brown and then stir and cook until it is cooked through. Stir in the garlic and sage and cook for another minute.
3. Cook the pasta in salted boiling water until al dente. Continue making the sauce while it cooks.
4. Stir the pumpkin puree and half and half into the chicken. Let come to a bubble and then reduce the heat to a simmer and cook until hot and slightly thickened. Stir and taste for salt and pepper and adjust as needed. Stir in the nutmeg.
5. Remove the pan from the heat and stir in the Parmesan 1/2 cup at a time. When the pasta is cooked, remove it from the water using a spider or tongs and toss it into the pan with the sauce. Use some of the pasta cooking water to thin out the sauce, if needed.
6. Serve immediately topped with extra Parmesan, sage, and/or freshly ground black pepper, as desired.

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This post was originally published in 2018 and has been updated in 2022 with new text, a recipe card, and more to improve reader experience.

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