Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, sliced into cutlets
- 12 oz Pasta (Penne, Rigatoni, or Fettuccine work best)
- 1 cup Pumpkin puree (not pumpkin pie filling)
- 1 cup Heavy cream
- 1/2 cup Chicken broth (low sodium)
- 1/2 cup Parmesan cheese, freshly grated
- 1/3 cup Sun-dried tomatoes, chopped (packed in oil)
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (adjust for heat)
- 2 tbsp Olive oil
- 2 tbsp Butter
- Fresh basil and extra parmesan for garnish
- Salt and black pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add your chosen pasta and cook according to the package instructions until it reaches al dente texture. Before draining, reserve about one cup of the starchy pasta water. Drain the pasta and set it aside.
- Season the chicken cutlets generously with salt, pepper, and dried oregano on both sides. In a large skillet over medium-high heat, add the olive oil and butter. Once the butter melts and foams, add the chicken. Sear for 5-6 minutes per side or until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, reduce the heat to medium. Add the minced garlic, sun-dried tomatoes, and red pepper flakes. Sauté for about 1-2 minutes until the garlic is fragrant, being careful not to let it burn. Use a wooden spoon to scrape up any browned bits from the bottom of the pan; these are packed with flavor.
- Whisk in the pumpkin puree, chicken broth, and heavy cream. Stir until the mixture is smooth and begins to simmer gently. Let it cook for 3-5 minutes until the sauce thickens slightly. Stir in the grated parmesan cheese until melted and incorporated. Taste the sauce and add more salt or pepper if needed.
- Slice the cooked chicken into strips. Add the cooked pasta and the chicken back into the skillet with the sauce. Toss everything together until the pasta is thoroughly coated. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Garnish with fresh basil and serve immediately while hot.
- Cook Time: 40 minutes