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Chicken-Pumpkin Alfredo

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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.

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.

Find it online: https://allrecipesmade.com/chicken-pumpkin-alfredo/