Pasta & Chicken in Pumpkin Cream Sauce

Samantha Dean


I never really cared a lot for pumpkin until I came across this recipe. If you are looking for an elegant dish that doesnt take alot of time, this is the one for you. Great for company, family dinners or just curling up by yourself to relax.


★★★★★ 1 vote

10 Min
10 Min


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8 oz
(3 cups) uncooked dried farfalle (bow tie) or penne pasta
2 Tbsp
butter or oleo
1 1/4 lb
boneless, skinless chicken breast halves, cut crosswise into 1/2 inch strips
1 tsp
finely chopped fresh garlic
1 c
libby's 100% pure pumpkin
1/2 c
chicken broth
3/4 c
heavy whipping cream
1 Tbsp
chopped fresh sage leaves
1/2 tsp
1/2 c
coarsly chopped toasted pecans

How to Make Pasta & Chicken in Pumpkin Cream Sauce


  • 1Cook pasta according to package directions. Drain; keep warm.
  • 2Meanwhile, melt butter in 12 inch skillet until sizzling; add chicken and garlic. Cook over medium/high heat, stirring occasionally, until chicken is no longer pink in center (8 to 10 minutes). Add cooked pasta.
  • 3Combine pumpkin, chicken broth, whipping cream, sage and salt in medium bowl. Pour over pasta mixture, gently toss to coat. Cook over medium heat until heated through (3 to 5 minutes). Sprinkle with pecans.

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About Pasta & Chicken in Pumpkin Cream Sauce

Course/Dish: Chicken, Pasta

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