Marry Me Pumpkin Chicken Pasta Recipe

Introduction

Marry Me Pumpkin Chicken Pasta is a creamy, comforting dish that combines tender chicken, rich pumpkin sauce, and perfectly cooked pasta. This flavorful meal is ideal for cozy nights when you want something special yet easy to prepare.

Ingredients

• 1 pound boneless, skinless chicken breasts (can substitute with turkey or firm tofu)
• 8 ounces pasta (spaghetti, linguine, or bucatini; consider gluten-free if needed)
• 2 tablespoons olive oil (can use butter or avocado oil)
• 2 tablespoons salted butter (use unsalted and adjust seasoning if needed)
• 2 cloves garlic, minced (can use garlic powder)
• 1 cup chicken broth (vegetable broth for vegetarian option)
• 1 teaspoon dried thyme (double if using fresh)
• 1 teaspoon dried sage (fresh sage also works)
• 1 teaspoon crushed red pepper flakes (omit for milder flavor)
• 15 ounces canned pumpkin purée (homemade purée optional)
• 1 cup heavy cream (half-and-half or coconut cream as alternatives)
• 1/2 cup grated Parmesan cheese (nutritional yeast for vegan)
• 1/2 cup grated mozzarella cheese (optional for non-cheesy version)
• 1/4 cup chopped fresh parsley or micro greens (basil or other herbs also work)

Instructions

1. Step 1: Season the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium heat. Cook chicken for 5-6 minutes per side until fully cooked and no longer pink inside. Remove from the skillet and let rest.
2. Step 2: Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente, about 8-10 minutes. Drain well and toss with a little olive oil to prevent sticking.
3. Step 3: In the same skillet, melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
4. Step 4: Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in thyme, sage, and crushed red pepper flakes. Add the pumpkin purée and heavy cream, mixing until combined.
5. Step 5: Stir in the grated Parmesan and mozzarella cheeses. Let the sauce simmer gently for 3-4 minutes, allowing the flavors to meld and the sauce to thicken slightly.
6. Step 6: Slice the rested chicken breasts into strips or bite-sized pieces. Return the chicken to the skillet, then add the cooked pasta. Toss everything together and cook for another 2-3 minutes until heated through and well coated with sauce.
7. Step 7: Serve immediately, garnished with chopped parsley or micro greens for a fresh, vibrant touch. Enjoy your cozy meal!

Tips & Variations

• Use firm tofu or turkey breast as alternatives to chicken for different protein options.
• For a vegan version, substitute chicken broth with vegetable broth, use nutritional yeast instead of cheese, and replace heavy cream with coconut cream.
• Double the herbs if using fresh thyme and sage to enhance the aroma.
• Skip the crushed red pepper flakes if you prefer a milder dish.
• Cook pasta just until al dente to avoid sogginess when tossed with the sauce.

Storage

Store leftover pumpkin chicken pasta in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream if the sauce thickens too much. This dish is best enjoyed fresh but holds up well for quick meals later in the week.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of pasta for this recipe?

Yes, feel free to use spaghetti, linguine, bucatini, or any pasta shape you prefer. Gluten-free pasta works well too if you need a gluten-free option.

Is it possible to make this dish vegetarian?

Absolutely. Replace the chicken with firm tofu or extra vegetables, use vegetable broth instead of chicken broth, and swap the cheeses for vegan alternatives like nutritional yeast.

Marry Me Pumpkin Chicken Pasta Recipe

Print Recipe

★★★★★

4.5 from 69 reviews

Marry Me Pumpkin Chicken Pasta is a comforting and flavorful dish featuring tender chicken breasts cooked in a creamy pumpkin sauce paired with perfectly al dente pasta. This recipe blends aromatic herbs, garlic, and a rich combination of Parmesan and mozzarella cheeses to create a cozy, satisfying meal perfect for fall or any time you crave a hearty pasta dish with a seasonal twist.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Chicken

• 1 pound boneless, skinless chicken breasts (can substitute turkey or firm tofu)

For the Pasta

• 8 ounces pasta (spaghetti, linguine, or bucatini; gluten-free option if needed)

For the Sauce

• 2 tablespoons olive oil (can use butter or avocado oil)
• 2 tablespoons salted butter (use unsalted butter and adjust seasoning if needed)
• 2 cloves garlic, minced (can use garlic powder as substitute)
• 1 cup chicken broth (vegetable broth works as vegetarian substitute)
• 1 teaspoon dried thyme (double if using fresh thyme)
• 1 teaspoon dried sage (fresh sage also works)
• 1 teaspoon crushed red pepper flakes (omit for milder dish)
• 15 ounces canned pumpkin purée (homemade purée optional)
• 1 cup heavy cream (can substitute half-and-half or coconut cream)
• 1/2 cup grated Parmesan cheese (nutritional yeast as vegan alternative)
• 1/2 cup grated mozzarella cheese (omit for non-cheesy version)

For Garnishing

• 1/4 cup chopped fresh parsley or micro greens (fresh herbs like basil also work)

Instructions

1. Prepare and Cook the Chicken: Season the chicken breasts generously with salt and pepper. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook the chicken breasts for 5-6 minutes on each side until fully cooked through and juices run clear. Remove from skillet and let rest for a few minutes before slicing.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add 8 ounces of your chosen pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain the pasta and toss with a little olive oil to prevent sticking.
3. Make the Sauce: In the same skillet used for the chicken, melt 2 tablespoons of salted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Pour in 1 cup of chicken broth to deglaze the pan, scrapping up any browned bits. Stir in 1 teaspoon each of dried thyme and sage, 1 teaspoon of crushed red pepper flakes, 15 ounces canned pumpkin purée, and 1 cup heavy cream. Gradually mix in 1/2 cup grated Parmesan and 1/2 cup grated mozzarella cheese. Let the sauce simmer gently for 3-4 minutes to thicken and meld flavors.
4. Combine and Finish: Slice the rested chicken into strips and return them to the skillet with the sauce. Add the cooked pasta to the skillet and toss everything together carefully to coat the pasta and chicken in the creamy pumpkin sauce. Cook for an additional 2-3 minutes to warm through and allow flavors to marry.
5. Serve and Garnish: Dish the pasta onto plates and garnish with 1/4 cup chopped fresh parsley or micro greens. Serve immediately for a warm, comforting meal.

Notes

• Ensure chicken reaches an internal temperature of 165°F for safe consumption.
• Cook pasta al dente to prevent sogginess in the final dish.
• Fresh herbs in the garnish enhance both the flavor and presentation.
• Red pepper flakes can be adjusted or omitted depending on preferred spice level.
• Can easily substitute ingredients for vegetarian or vegan options (e.g., tofu, vegetable broth, nutritional yeast).

Keywords: pumpkin pasta, chicken pasta, creamy pumpkin sauce, fall recipes, easy dinner, pumpkin chicken, comfort food