Ingredients
Pasta
- 8 oz fettuccine
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup pumpkin purée
- ¾ cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 tsp fresh sage, chopped
Protein
- 2 cups cooked chicken, shredded or diced
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente, about 10-12 minutes. Drain the pasta and set aside.
- Prepare the sauce base: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Add pumpkin and cream: Stir in the pumpkin purée, heavy cream, and chopped sage. Cook the mixture, stirring occasionally, until it is heated through and slightly thickened, about 5 minutes.
- Incorporate cheese and chicken: Reduce the heat to low and stir in the grated Parmesan cheese until melted and smooth. Add the cooked chicken pieces and mix well to combine and warm through.
- Toss pasta with sauce: Add the drained fettuccine to the skillet and gently toss everything together until the pasta is fully coated with the creamy pumpkin sage sauce and chicken is evenly distributed.
- Serve immediately: Plate the pasta while hot. Optionally, top with crispy fried sage leaves and additional Parmesan cheese for garnish and extra flavor.
Notes
- For extra texture and flavor, fry whole sage leaves in butter until crispy and use as a garnish.
- You can substitute cooked turkey or roasted vegetables instead of chicken for variation.
- Use freshly grated Parmesan for best melting and flavor in the sauce.
- This dish pairs well with a simple green salad and crusty bread.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Vegetarian
