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

Explore reviews from
our online community

  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?
  September 30, 2014

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.

— says colleen
Helpful?
  March 14, 2013

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.

— says Linda
Helpful?
  November 10, 2011

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.

— says petra
Helpful?
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