Pumpkin Alfredo Pasta with Chicken

Creamy pumpkin Alfredo with chicken is the cozy fall pasta you need tonight.

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Our own summary of the original by Amy (Savory Moments) — the full post and photos live at savorymomentsblog.blogspot.com.

This rich and savory pasta combines tender chicken with a velvety pumpkin Alfredo sauce. The hint of sage and nutmeg makes it perfectly autumnal. Ready in under 30 minutes, it's a comforting weeknight dinner.

Directions

Warm 1 tablespoon of olive oil in a large skillet over medium heat. Add the bite-sized chicken pieces, seasoning with salt and freshly ground black pepper. Cook, stirring occasionally, until the chicken is browned and cooked through.

Stir in 2 minced garlic cloves and 1 tablespoon of minced fresh sage, cooking for about 1 minute until fragrant.

While the chicken cooks, bring a large pot of salted water to a boil and cook 1 lb. of linguine, fettuccine, or your preferred pasta until al dente.

Add 1-1/2 cups of pumpkin puree and 2 cups of half and half (or a mix of 1 cup heavy cream and 1 cup milk) to the skillet with the chicken. Let the mixture come to a gentle bubble, then reduce the heat to a simmer. Cook until hot and slightly thickened. Taste and adjust seasoning with salt and pepper, then stir in 1/8 teaspoon of ground nutmeg.

Remove the skillet from the heat. Gradually stir in 1-1/2 cups of freshly grated Parmesan cheese, adding about 1/2 cup at a time. When the pasta is done, use tongs or a spider to transfer it directly from the boiling water into the skillet. If the sauce seems too thick, add a splash of the pasta cooking water to reach your desired consistency.

Serve the pasta immediately, garnished with extra Parmesan, fresh sage leaves, and a grind of black pepper as desired.