Description
Think creamy comfort meets autumn flair. This rich, velvety pumpkin Alfredo hugs every piece of pasta with savory-sweet warmth. Toss in juicy chicken, some leafy greens, and a sprinkle of crunchy pepitas—and you’ve got the perfect fall dinner that feels indulgent but eats like a hug.
Ingredients
2 cups cooked penne or fusilli pasta
1 cup cooked grilled or shredded chicken
1 tbsp olive oil or butter
2 cloves garlic, minced
3/4 cup pumpkin purée
3/4 cup heavy cream
1/2 cup grated Parmesan cheese
Salt & pepper to taste
Optional: pinch of nutmeg
1 cup chopped kale or spinach
Roasted pepitas (pumpkin seeds) for topping
Instructions
Cook pasta until al dente. Reserve 1/2 cup pasta water and drain.
In a large skillet, heat oil or butter. Add garlic and sauté until fragrant.
Stir in pumpkin purée and heavy cream. Simmer for 3–4 minutes.
Add Parmesan cheese, salt, pepper, and nutmeg (if using). Stir until smooth.
Toss in chopped kale or spinach and cook until wilted.
Add cooked pasta and chicken. Stir to coat. Use reserved pasta water to loosen sauce if needed.
Serve hot, topped with roasted pepitas and extra Parmesan.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 480kcal / Serving
- Fat: 22g / Serving
- Carbohydrates: 38g / Serving
- Fiber: 5g / Serving
- Protein: 35g / Serving