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
Scale
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.
