Pasta & Chicken In Pumpkin Cream Sauce

pasta chicken in pumpkin cream sauce
10 Reviews
Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.
10 min
Prep Time
25 min
Total Time
6 servings


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
1/2 cup
coarsely chopped toasted pecans


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

Recipe Tips

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 Facts (1 serving)

Dietary Fiber

Recipe Comments and Reviews


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.


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.


i love this recipe. my husband claimed he hated pumpkin until i made this for him and pumpkin chocolate cake with chocolate chips. we added mushrooms but hadn't thought of sun dried tomatoes, we'll be trying that tonight.


I was very happy with this recipe. I search for the ingredients I had on hand, and found this recipe. I would have never has thought of this my self. I will cook this again.


I was afraid the pumpkin would make it taste like pumpkin pie, but it doesn't. It's a wonderful, subtle flavor. I added the sundried tomatoes and mushrooms, at the suggestion of another reviewer, and it was excellent.


I have made this recipe quite a few times as well as shared it with a few people. It is easy to make and is delicious as well. It is best made as directed but I have made it without the sage (because I forgot to pick it up =o() and it was still very good.


I add mushrooms and sun-dried tomatoes, and reduce the amount of chicken broth by the amount of juice the mushrooms make. It's fantastic. Works fine with ground sage if you reduce to 1 tsp.


We just love this recipe! Perfect fall flavor. it's rich and creamy. I make it as described, but add mushrooms and my whole family loves it.


I would have given it an excellent if it was listed as a side dish without the chicken. It was just too much for me. I ended up picking out the meat as I ate it and also added fresh grated Parmesan to my leftovers the next day. This was simply delicious.


Instead of chicken broth use the pasta watet about the same amount, also spice it up a bit using red pepper flakes. I did not use the whipping cream.


I really enjoyed this! I had some pumpkin left over from a cookie recipe and decided to try it. It just needed some salt, but that was easily fixed. Can't wait to make it again and experiment!

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