Pasta & Chicken In Pumpkin Cream Sauce
6
servings
10 min
PREP TIME
25 min
TOTAL TIME

Ingredients

8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta

2 tablespoons Land O Lakes® Butter

1 1/4 pounds boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips

1 teaspoon finely chopped fresh garlic

1 cup cooked canned pumpkin

1/2 cup chicken broth

3/4 cup Land O Lakes® Heavy Whipping Cream

1 tablespoon chopped fresh sage leaves

1/2 teaspoon salt

1/2 cup coarsely chopped toasted pecans

How to make

  1. STEP 1

    Cook pasta according to package directions. Drain; keep warm.

  2. STEP 2

    Melt butter in 12-inch skillet until sizzling; add chicken and garlic. Cook over medium-high heat, stirring occasionally, 8-10 minutes or until chicken is no longer pink in center. Add cooked pasta.

  3. STEP 3

    Combine pumpkin, chicken broth, whipping cream, sage and salt in bowl. Pour over pasta mixture; gently toss to coat. Cook over medium heat 3-5 minutes or until heated through. Sprinkle with pecans.

Tip #1

To keep pasta dishes hot longer, heat the serving dish or bowl. Ovenproof serving pieces can be kept warm in a 150°F to 200°F oven. Spoon hot pasta mixture directly into hot serving dish immediately before serving.

Nutrition

520Calories
27Fat (mg)
135Cholesterol (mg)
380Sodium (mg)
32Carbohydrates (g)
4Dietary Fiber
34Protein (g)

Reviews

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  September 30, 2016

I've made this recipe several times & it's become a family favorite. I'm Italian American so I make pasta at least once a week. I never would have thought about making sauce from pumpkin but somehow it works out to have a wonderful flavor. I've substituted poultry seasoning for the sage & it worked out well. I've also added paprika & sour cream then poured it over chicken breasts and baked them. I will definitely make this again. It's an awesome basic sauce to play around with spices & it tastes so darn good there are never any leftovers.

— says cs
Helpful?
  November 18, 2014

my family isnt much of a sage family so i substituted 1tsp of dried thyme and it was delicious! i also added mushrooms to the recipe that gave it a wonderful fall hardiness.

— says suzanne
Helpful?
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