Print

Marry Me Pumpkin Chicken Pasta Recipe

Print Recipe

★★★★★

4.1 from 79 reviews

This Marry Me Pumpkin Chicken Pasta is a creamy, flavorful dish combining tender seared chicken breasts with a rich pumpkin-infused cream sauce, tossed with your choice of pasta. Perfect for a cozy weeknight meal, the sauce features garlic, aromatic herbs, and cheeses that complement the subtle sweetness of pumpkin, creating a comforting and impressive dinner in just 30 minutes.

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 microgreens

Instructions

  1. Sear the Chicken: Season both sides of the chicken breasts generously with salt and pepper. Heat olive oil in a large skillet or sauté pan over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and fully cooked through. Remove the chicken from the pan and set it aside to rest for 10 minutes to retain its juices.
  2. Make the Pasta: While the chicken cooks, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and toss with a drizzle of olive oil to prevent sticking.
  3. Prepare the Pumpkin Cream Sauce: Reduce the skillet heat to medium. Add the salted butter to the same pan and allow it to melt. Stir in the minced garlic and cook for about 1 minute until fragrant but not browned.
  4. Create the Sauce: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan for extra flavor. Bring the mixture to a gentle simmer and stir in dried thyme, dried sage, and crushed red pepper flakes. Whisk in the pumpkin purée, heavy cream, Parmesan cheese, and Mozzarella cheese until fully combined. Season with salt and pepper to taste. Let the sauce simmer for 3-4 minutes until it thickens slightly and the flavors meld beautifully.
  5. Return the Chicken and Pasta: Place the seared chicken breasts and cooked pasta back into the pan with the sauce. Spoon some sauce over each chicken breast to coat evenly. Cook everything together for an additional 5 minutes, allowing the chicken to soak up the rich pumpkin cream flavors.
  6. Serve: Garnish the dish with freshly chopped parsley or microgreens for a pop of color and freshness. Serve immediately and enjoy a creamy, comforting meal packed with fall-inspired flavors.

Notes

  • Be sure not to overcook the chicken to keep it juicy and tender.
  • Adjust the crushed red pepper flakes to your heat preference.
  • The pumpkin purée adds creamy texture and subtle sweetness; canned pumpkin is recommended (not pumpkin pie filling).
  • Use freshly grated cheeses for the best melting and flavor results.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat gently on the stovetop to avoid curdling the sauce.

Keywords: Pumpkin chicken pasta, creamy pumpkin pasta, seared chicken recipe, autumn dinner, pumpkin cream sauce, easy chicken pasta, cozy fall meal

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