Description
Learn how to make delicious Pumpkin Sage Pasta with Chicken! This easy recipe is perfect for a cozy night in. Try it today!
Ingredients
- 1 pound (454 g) (450 grams) boneless, skinless chicken breast
- 8 ounces (227 g) (225 grams) pasta of choice
- 1 tablespoon (15 ml) (15 milliliters) olive oil
- 1 cup (240 ml) (240 milliliters) pumpkin puree
- 1/2 cup (120 ml) (120 milliliters) beef broth
- 1/2 cup (120 ml) (120 milliliters) coconut cream
- 1/4 cup (60 ml) (25 grams) grated Parmesan cheese
- 1 tablespoon (15 ml) (3 grams) fresh sage, chopped
- 2 cloves garlic, minced
- 1/2 teaspoon (3 ml) (2.5 grams) salt
- 1/4 teaspoon (1 ml) (1 gram) black pepper
- 1/4 teaspoon (1 ml) (1 gram) ground nutmeg
- Optional: additional Parmesan cheese for serving
Instructions
- Boil water in a large pot and cook the pasta according to package instructions. Drain and set aside.
- Season the chicken breasts with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium heat.
- Add chicken breasts to the skillet and cook for 6-7 minutes on each side or until fully cooked.
- Remove the chicken from the skillet and let it rest on a cutting board.
- In the same skillet, add minced garlic and cook for 1 minute until fragrant.
- Stir in the pumpkin puree, chicken broth, and heavy cream.
- Add grated Parmesan cheese, chopped sage, salt, black pepper, and ground nutmeg to the sauce.
- Stir the sauce until well combined and heated through.
- Slice the cooked chicken into thin strips.
- Add the cooked pasta to the skillet and toss to coat in the sauce.
- Gently mix in the sliced chicken.
- Taste and adjust seasoning if necessary.
- Serve the pasta warm, topped with additional Parmesan cheese if desired.
Notes
- For a richer sauce, try using full-fat coconut cream instead of a lighter version
- Enhance the flavor by roasting the pumpkin before pureeing it
- Experiment with herbs like thyme or rosemary for a unique twist on the dish