If you are looking for a dish that marries comfort with a touch of gourmet flair, this Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe will become your new favorite. Imagine tender fettuccine smothered in a luxuriously creamy pumpkin and roasted garlic sauce, complemented perfectly by juicy grilled chicken that’s been rubbed with fragrant sage. It’s the kind of meal that feels like a warm hug on a plate, bursting with seasonal flavors that celebrate fall’s best ingredients in every bite.
Ingredients You’ll Need
Getting this recipe just right hinges on a handful of simple yet essential ingredients, each bringing its own special something to the table. From the rich pumpkin puree that adds depth and color to the garlic that infuses every bite with savory sweetness, these basics come together to create a dish that’s anything but ordinary.
- 12 ounces fettuccine pasta: The perfect egg pasta to soak up the creamy sauce while offering a satisfying, tender bite.
- 1 pound boneless skinless chicken breasts: Easy to grill and pairs beautifully with the sage seasoning.
- 2 tablespoons olive oil (divided): For roasting garlic and seasoning the chicken, adding subtle fruity richness.
- 1 tablespoon fresh sage (finely chopped): This herb elevates the chicken with a woodsy, slightly peppery note.
- 1 teaspoon kosher salt: Balances flavors perfectly without overpowering.
- ½ teaspoon black pepper: Adds a gentle kick and complexity.
- 1 small head garlic: Roasted to caramelized perfection, it mellows the garlic’s bite and adds sweet undertones.
- 1 tablespoon butter: Creates richness in the sauce and helps to meld flavors together.
- 1 cup pumpkin purée: Brings creamy texture and earthy sweetness, the star of the sauce.
- 1 cup heavy cream: Adds the luscious, velvety body that every great cream sauce needs.
- ½ cup chicken broth: Lightens the sauce just enough while building more depth.
- ¼ teaspoon nutmeg: A subtle warming spice that complements pumpkin beautifully.
- ½ cup grated Parmesan cheese: Melts into the sauce for cheesy, savory richness.
- Extra sage leaves for garnish (optional): Adds fresh color and herbal aroma at the table.
How to Make Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Step 1: Roast the Garlic
Preheat your oven to 400 degrees Fahrenheit. Take your garlic head and slice the top off so that the individual cloves peek through. Drizzle with a teaspoon of olive oil, and wrap it tightly in foil. Roast for about 35 to 40 minutes until the cloves are golden, caramelized, and impossibly soft—this transforms raw garlic’s sharp edge into a mellow, almost sweet flavor that will shine in the sauce.
Step 2: Prepare and Grill the Chicken
While the garlic roasts, season your chicken breasts with the freshly chopped sage, a tablespoon of olive oil, kosher salt, and black pepper. Heat your grill to medium and cook the chicken for 5 to 6 minutes per side until juices run clear and a nice char develops. Let the chicken rest for a few minutes to keep it juicy before slicing it thinly—trust me, this step is key for a tender final dish.
Step 3: Cook the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions until al dente. Be sure to scoop out and reserve half a cup of the pasta cooking water before draining; this liquid is like gold for loosening your sauce later and tying everything together brilliantly.
Step 4: Create the Pumpkin and Roasted Garlic Cream Sauce
In a large skillet over medium heat, melt the butter and squeeze the roasted garlic cloves out of their skins directly into the pan. Using a fork or spatula, mash the garlic gently to spread its flavor evenly. Stir in the pumpkin purée, heavy cream, chicken broth, and nutmeg. Let it simmer for 4 to 5 minutes until the sauce becomes smooth and slightly thickened. Then, sprinkle in the grated Parmesan and stir until it’s fully melted and creamy.
Step 5: Combine Pasta, Sauce, and Chicken
Add the cooked fettuccine to your pumpkin cream sauce and toss to coat every strand. If the sauce seems too thick, gradually add the reserved pasta water until you reach your desired consistency. Finally, top with the sliced grilled chicken and, if you like, fresh sage leaves to finish off the dish with a burst of herbal freshness.
How to Serve Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Garnishes
Extra sage leaves aren’t just for looks—they add a lovely aroma that excites the senses before the first bite. You can also sprinkle a little more Parmesan cheese for extra cheesiness or even a drizzle of good quality olive oil for a glossy finish. Toasted pine nuts would add a delightful crunch if you’re feeling adventurous.
Side Dishes
This dish is hearty and rich, so pairing it with something light keeps the meal balanced. A crisp green salad dressed simply with lemon vinaigrette or a steamed vegetable like broccoli or asparagus works wonderfully. Crusty bread also pairs well, perfect for mopping up leftover sauce from your plate.
Creative Ways to Present
Serve this recipe family-style right from the skillet for a cozy dinner vibe or plate it elegantly with neatly twirled nests of pasta. For a festive touch, you can craft edible bowls using hollowed-out mini pumpkins to hold the pasta—perfect for fall gatherings and guaranteed to impress your guests.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and I hope you do!), store them in an airtight container in the refrigerator for up to three days. You’ll want to keep the chicken and pasta together since the flavors meld beautifully overnight.
Freezing
Because of the cream in the sauce, freezing this dish is not ideal as the texture can change and become grainy. It’s best to freeze the grilled chicken separately if needed, then prepare the pumpkin cream sauce fresh when you’re ready to eat.
Reheating
Reheat gently on the stove over low heat, stirring frequently to prevent the sauce from separating. Add a splash of cream or chicken broth to revive the sauce’s creaminess. Avoid using the microwave as it can lead to uneven heating and a less appealing texture.
FAQs
Can I use a different pasta instead of fettuccine?
Absolutely! While fettuccine’s width holds the sauce beautifully, penne or linguine make excellent alternatives that work just as well with this creamy pumpkin sauce.
Is there a way to lighten this recipe?
You can substitute heavy cream with half-and-half for a lighter sauce, though it will be slightly less rich. Just be sure to simmer gently to avoid curdling.
How far in advance can I roast the garlic?
Roasted garlic can be prepared up to three days ahead and stored in the fridge in an airtight container. This makes your cooking day much easier without sacrificing any flavor.
Can I bake the chicken instead of grilling?
Yes, baking the sage-rubbed chicken at 375 degrees Fahrenheit for about 20-25 minutes until cooked through is a great alternative if you don’t have a grill handy.
What if I don’t have fresh sage?
Fresh sage is best here because of its bright, herbal quality, but if you must, dried sage can be used—just use about one-third of the amount since it’s more concentrated.
Final Thoughts
There’s something truly special about this Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe that makes it perfect for cozy nights or impressing friends with seasonal flavors. It’s creamy, comforting, and filled with layers of aroma and taste that keep you coming back for more. Give it a try—you might just find your new go-to fall dinner!
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Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American, Italian-inspired
Description
This comforting Pumpkin and Roasted Garlic Cream Sauce Fettuccine features tender grilled sage-rubbed chicken served over a rich and creamy pumpkin sauce with roasted garlic and Parmesan. Perfect for cozy fall dinners, this dish blends savory herbs and seasonal flavors with hearty pasta for a satisfying meal.
Ingredients
Pasta
- 12 ounces fettuccine pasta
Chicken
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Roasted Garlic Cream Sauce
- 1 small head garlic
- 1 tablespoon butter
- 1 cup pumpkin purée
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ teaspoon nutmeg
- ½ cup grated Parmesan cheese
Garnish (optional)
- Extra sage leaves
Instructions
- Roast Garlic: Preheat the oven to 400°F. Slice the top off the garlic head to expose the cloves, drizzle with 1 teaspoon olive oil, then wrap it tightly in foil. Roast in the oven for 35–40 minutes until the cloves are soft and caramelized.
- Prepare and Grill Chicken: While the garlic roasts, season the chicken breasts with the finely chopped sage, 1 tablespoon olive oil, kosher salt, and black pepper. Grill the chicken over medium heat for 5–6 minutes per side, until fully cooked through. Once done, set aside to rest, then slice thinly.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package directions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Make Pumpkin Cream Sauce: In a large skillet over medium heat, melt the butter. Squeeze the roasted garlic cloves from their skins directly into the skillet and lightly mash them with a spoon. Stir in the pumpkin purée, heavy cream, chicken broth, and nutmeg. Simmer the sauce gently for 4–5 minutes until it becomes smooth and slightly thickened.
- Finish Sauce and Combine: Stir in the grated Parmesan cheese until it melts into the sauce. Add the cooked pasta to the skillet and toss well to evenly coat the noodles with the sauce. If the sauce is too thick, loosen it with some of the reserved pasta water.
- Serve: Plate the creamy pumpkin pasta and top with the sliced grilled sage-rubbed chicken. Garnish with extra sage leaves if desired. Serve warm for a cozy, flavorful meal.
Notes
- For a lighter version of the sauce, substitute half-and-half for the heavy cream to reduce fat content.
- This pumpkin cream sauce pairs well not only with fettuccine but also with penne or linguine pasta shapes.
- You can roast the garlic ahead of time and store it in the refrigerator for several days, making this recipe quicker to assemble.
