Ingredients
Scale
- 1 lb Boneless skinless chicken breasts, sliced into bite-sized pieces
- 10 oz Penne or Rigatoni pasta
- 1 cup Pumpkin puree (unsweetened)
- 1 cup Heavy cream
- 1/2 cup Chicken broth
- 1/2 cup Grated Parmesan cheese
- 1/3 cup Sun-dried tomatoes, chopped
- 3 cloves Garlic, minced
- 1 tsp Dried oregano
- 1/2 tsp Red pepper flakes (optional)
- 2 tbsp Olive oil
- Fresh basil leaves for garnish
- Salt and black pepper to taste
Instructions
- Season your chicken pieces generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook until golden brown and cooked through, about 5-7 minutes. Once finished, remove the chicken from the pan and set it aside on a plate, keeping the juices in the skillet for extra flavor.
- Bring a large pot of salted water to a boil. Cook your pasta according to the package instructions until it reaches an “al dente” texture. Before draining, scoop out about one cup of the starchy pasta water and set it aside. Drain the rest of the pasta and keep it warm.
- In the same skillet used for the chicken, reduce heat to medium. Add the minced garlic and cook for one minute until fragrant. Stir in the pumpkin puree, heavy cream, chicken broth, sun-dried tomatoes, oregano, and red pepper flakes. Whisk the mixture together until smooth and let it simmer gently for 3-5 minutes until it begins to thicken.
- Stir the grated Parmesan cheese into the sauce until melted. Add the cooked chicken and the drained pasta back into the skillet. Toss everything together to coat thoroughly. If the sauce feels too thick, add a splash of the reserved pasta water until you reach your desired consistency. Taste and adjust seasoning with extra salt or pepper if needed.
- Divide the pasta into bowls. Top with fresh torn basil leaves and an extra sprinkle of Parmesan cheese. Serve immediately while hot and creamy.
- Cook Time: 40 minutes