I like how this dish feels fancy but comes together with minimal effort. It’s a great way to use up canned pumpkin and add a little autumn flavor to a classic Alfredo sauce. The chicken brings protein and heartiness, while the pumpkin adds extra creaminess and nutrients. With its warm spices and fresh basil, this is one of those meals I turn to when I want something cozy, quick, and satisfying.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (16-ounce) package dry fettuccine pasta
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
2 cups half-and-half
1 cup pumpkin puree
½ cup freshly grated Parmesan cheese
1½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
10 ounces chicken tenderloin strips
¼ teaspoon dried sage
¼ teaspoon granulated garlic
2 tablespoons chopped fresh basil
Directions
Step 1: Cook the Pasta I fill a large pot with lightly salted water and bring it to a boil. Then I add the fettuccine and cook it until tender but still firm to the bite, about 8 minutes.
Step 2: Make the Pumpkin Alfredo Sauce While the pasta cooks, I melt 2 tablespoons of butter in a saucepan over medium heat. I stir in the minced garlic and cook until fragrant, about 30 seconds. Then I add the half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt, and ¼ teaspoon black pepper. I stir everything until smooth and well combined.
Step 3: Cook the Chicken In a separate skillet, I melt the remaining tablespoon of butter over medium heat. I season the chicken strips with sage, granulated garlic, the remaining ½ teaspoon of salt, and ¼ teaspoon of pepper. I cook the chicken in the skillet until golden and fully cooked through, about 6 minutes.
Step 4: Finish the Sauce I stir the chopped basil into the pumpkin Alfredo sauce to give it a fresh, herbaceous note.
Step 5: Combine and Serve After draining the pasta, I add it along with the cooked chicken to the sauce. I toss everything together until it’s evenly coated and creamy, then serve it warm with extra basil, Parmesan, and red pepper flakes if I want a little heat.
Servings and timing
This recipe makes 5 servings and takes a total of 30 minutes—15 minutes of prep and 15 minutes of cooking. It’s a perfect weeknight dinner that feels a little special without the stress.
Variations
Vegetarian Option: I skip the chicken and add sautéed mushrooms or roasted butternut squash for a meatless version.
Spicy Version: I stir in a pinch of red pepper flakes or cayenne for a subtle heat.
Cheese Boost: I sometimes mix in a little cream cheese or extra Parmesan for an even creamier sauce.
Pasta Swaps: I use penne, linguine, or even spaghetti if I’m out of fettuccine.
Herb Variations: Fresh thyme or rosemary also work well in place of basil for a different twist.
Storage/Reheating
Leftovers keep well in an airtight container in the fridge for up to 3 days. When I reheat it, I add a splash of milk or half-and-half to loosen up the sauce and warm it gently over low heat or in the microwave. The flavors actually deepen overnight, making it even more delicious the next day.
FAQs
Can I use canned pumpkin pie filling?
No, I always make sure to use plain pumpkin puree. Pumpkin pie filling contains sugar and spices that would throw off the savory balance of the Alfredo sauce.
What kind of chicken should I use?
I usually use chicken tenderloins because they cook quickly, but sliced chicken breasts or thighs also work well.
Can I make this dish ahead of time?
Yes, I prepare the sauce and chicken ahead, then reheat everything and toss with freshly cooked pasta right before serving for the best texture.
What can I serve with this dish?
I like serving this pasta with a simple green salad, garlic bread, or roasted veggies like broccoli or Brussels sprouts.
Is there a substitute for half-and-half?
If I don’t have half-and-half, I mix equal parts milk and heavy cream. I’ve also used just milk in a pinch, though the sauce will be a bit thinner.
Conclusion
This Chicken-Pumpkin Alfredo is a cozy, seasonal twist on a classic pasta favorite. It’s rich, flavorful, and comes together quickly, making it perfect for busy nights or when I want to impress with something a little different. The warm pumpkin, garlic, and Parmesan combo is one I keep coming back to—it’s comfort food with a touch of fall magic.
Creamy, cozy, and ready in under 30 minutes, this Chicken-Pumpkin Alfredo brings a fall-inspired twist to a pasta night classic. A rich blend of pumpkin, Parmesan, and garlic in every bite.
Author:Sarah
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:5 servings
Category:Dinner, Pasta
Method:Stovetop
Cuisine:American, Fall-Inspired
Ingredients
1 (16 oz) package dry fettuccine pasta
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
2 cups half-and-half
1 cup pumpkin puree
½ cup freshly grated Parmesan cheese
1½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
10 ounces chicken tenderloin strips
¼ teaspoon dried sage
¼ teaspoon granulated garlic
2 tablespoons chopped fresh basil
Instructions
Bring a large pot of lightly salted water to a boil. Cook fettuccine until al dente, about 8 minutes. Drain and set aside.
While pasta cooks, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic and sauté until fragrant and slightly browned, about 30 seconds.
Stir in half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring until smooth and heated through.
In a separate skillet, melt 1 tablespoon butter over medium heat. Season chicken with dried sage, granulated garlic, and the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add chicken to skillet and cook until golden and no longer pink inside, about 6 minutes.
Add chopped fresh basil to the pumpkin Alfredo sauce and stir to combine.
Add cooked pasta and chicken to the sauce. Toss gently until fully coated. Serve warm, garnished with more basil, Parmesan, and red pepper flakes if desired.
Notes
You can substitute half-and-half with a mix of milk and cream if needed.
Canned pumpkin puree (not pumpkin pie filling) works best.
For a vegetarian version, skip the chicken and use sautéed mushrooms or spinach instead.
Make it spicier by adding red pepper flakes into the sauce while cooking.
