Marry Me Pumpkin Chicken Pasta Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
