Pasta & Chicken In Pumpkin Cream Sauce

Bow Tie Pasta Recipe
94
9 Reviews
Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.
10 min
Prep Time
25 min
Total Time
6 servings

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

Directions

  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.

Read more about this recipe on Recipe Buzz® Blog.

Nutrition Facts (1 serving)

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

Recipe Comments and Reviews

Rating

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.

Posted November 18, 2014 by suzanne

Rating

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.

Posted September 30, 2014 by colleen

Rating

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.

Posted March 14, 2013 by Linda

Rating

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.

Posted November 10, 2011 by petra

Rating

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.

Posted May 13, 2011 by Verna C.

Rating

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.

Posted May 04, 2011 by K

Rating

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.

Posted October 26, 2009 by amy

Rating

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.

Posted October 07, 2008 by Kasie

Rating

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.

Posted September 06, 2008 by Debra

Rating

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!

Posted August 15, 2008 by Libby

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