Cooking savory dishes with pumpkin is totally a thing and I am here for it. I have always been a bit leery of it, as I was only ever used to seeing pumpkin in desserts and maybe as a risotto. But never as the may flavor in a dinner preparation. So this fall I decided it was time to change that. So I started doing my research and came up with this recipe for Chicken Pumpkin Pasta. Having it be a chicken and pasta dish gave me the best chance to get my kids really try it. And it worked – they loved it and can’t wait to see what I make with pumpkin mixed in.
You need to make absolutely certain that you are using Pumpkin Puree and not Pumpkin Pie Filling. You do not want the added sugar or spices that come in that. You want the straight-up baby food looking pumpkin puree with nothing else added in. This recipe specifically avoids the nutmeg, cinnamon, clove arena of spice so that it doesn’t even come close to tasting or smelling like a pumpkin pie or pumpkin cookies or a dang latte!
I served this up with some delicious roasted garlic bread that I got from my bakery, set out fresh just before I bought it – it was still warm! You could do a nice side salad with this one, but not sure it needs it. It is a very hearty meal, that is likely to fill you up with no issues.
Now Let’s Get Cookin’!
Chicken Pumpkin Pasta
- 1½ lb Short Pasta rigatoni, elbow, shells, penne
- 2 tbsp Avocado Oil
- 1½ lb Chicken Thighs boneless, skinless, cut into 1-inch cubes
- 2 tsp Garlic Powder
- 1 tsp Salt
- 4 tbsp Butter
- 1 tsp Red Pepper Flakes
- 1 tsp Dried Minced Onion
- 4 tbsp Flour
- 2 cups Chicken Broth
- 2 cups Heavy Cream
- 1 15oz can Pumpkin Puree not pie filling
- 1 cup Feta Cheese plus more for garnish
- 1 tsp Parsley for garnish
- Start water boiling for pasta.
- In a large saute pan over medium-high heat, add oil. Sprinkle chicken pieces with salt, and garlic powder. Add to oil and cook until no longer pink. Push chicken to one side and add butter, red pepper flakes and dried onions to other side of pan.
- Add pasta to boiling water. Cook as directed on the package. Drain in colander and rinse with cool water.
- Once melted, whisk in flour and cook for 2 minutes. Then whisk in chicken broth and cook for 2 minutes. Then whisk in heavy cream and cook for 2 minutes. Stir chicken into sauce mixture. Add pumpkin to pan and stir to combine. Cook 2 minutes. Then add feta cheese and cook for 3 minutes more.
- In a shallow bowl, serve portion of sauce over bed of pasta. Sprinkle with Feta cheese and parsley.
Estelle Forrest’s self-published first cookbook – Homemade on a Weeknight: A Family Cookbook – was created after a lot of playing around in the kitchen. You can purchase your own copy here:
Estelle self-published a second cookbook – Burgers on a Weeknight – recently. It has over 60 delicious burger creations! You can purchase your own copy here:
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