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One Pot Creamy Chicken and Pumpkin Pasta

One pot creamy chicken and pumpkin pasta combines tender chicken and short pasta in a pumpkin, sage, and Parmesan sauce. It simmers in a deep skillet or Dutch oven, then rests briefly until the sauce thickens.
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Prep Time 10 minutes
Cook Time 28 minutes
resting 5 minutes
Total Time 43 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 820
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 lb chicken breasts boneless, skinless; cut into 3/4-inch pieces
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 yellow onion medium; finely chopped
  • 2 cloves garlic minced
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 4 cups low-sodium chicken broth
  • 12 oz short pasta such as rotini
  • 0.5 tsp dried sage
  • 0.75 cup heavy cream
  • 0.5 cup Parmesan cheese grated

Equipment

  • 1 12-inch deep skillet or 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 12-inch deep skillet or 5-quart Dutch oven over medium-high heat.
  2. Add the chicken, salt, and pepper and cook for 5–7 minutes, turning occasionally, until browned and 165°F in the thickest pieces.
  3. Transfer the chicken to a plate.
  4. Add the onion to the same pot and cook over medium heat for 3–4 minutes, stirring, until softened.
  5. Add the garlic and cook for 30 seconds.
  6. Stir in the pumpkin puree, chicken broth, pasta, and sage, scraping up any browned bits from the bottom of the pot.
  7. Bring to a boil, then cover and simmer over medium-low heat for 10–13 minutes, stirring every few minutes, until the pasta is tender.
  8. Stir in the heavy cream, Parmesan, and cooked chicken.
  9. Cook over low heat for 2–3 minutes, stirring, until the chicken is hot and the sauce is creamy.
  10. Remove the pot from the heat and let the pasta rest for 5 minutes to thicken before serving.

Notes

For the creamiest texture, let the pasta rest for the full 5 minutes so the sauce can thicken. Refrigerate leftovers for 3–4 days; freezing is not recommended because the cream sauce may separate. Half-and-half can replace the heavy cream for a lighter sauce.