Pumpkin Chicken Alfredo
Pumpkin Chicken Alfredo
The quintessential fall comfort dish, featuring my favorite ingredient - PUMPKIN!
Ingredients
- 1 lb boneless skinless chicken breasts, pounded thinly
- 2 tsp kosher salt
- 1/2 tsp ground black pepper
- 1 tsp paprika
- 3 quarts water (reserve after cooking the pasta)
- 8 ounces fettuccine
- 1 TBSP olive oil
- 3 cloves minced garlic
- 2 TBSP unsalted butter
- 1/2 package baby bella mushrooms, sliced
- 1 cup light cream
- 1 cup (unsweetened) pumpkin puree
- 1 cup grated parmesan cheese
- 1/4 tsp nutmeg
- 1 TBSP fresh minced thyme
Directions
- Step 1 Start with your pasta: Bring 3 quarts of water and 1 tsp salt to a boil in a large pot. Add the noodles and cook until al dente, about 10 to 12 minutes, or according to manufacturers directions. Place noodles in a colander but do NOT discard water. You may need extra water for the Alfredo sauce later.
- Step 2 While the pasta is cooking, prep the chicken. Cut each breast in half through the center to create two cutlets. Lightly season both sides of the chicken breasts with salt, pepper, and paprika.
- Step 3 Heat a large pan over medium heat and add olive oil. Add the chicken and pan fry for 6 minutes. Flip the chicken over and cook about 5 to 7 more minutes. Rest the chicken for 5 minutes and then slice into ½-inch thick pieces.
- Step 4 Use the same pan to make the alfredo sauce. Heat a large saute pan over medium-low heat. Add the butter and mushrooms and sauté until soft. Add the minced garlic and saute until fragrant, 30 to 60 seconds. Do not brown the butter or garlic.
- Step 5 Add the pumpkin and cream and whisk/simmer for a few minutes over low heat until the sauce thickens. The sauce should be slightly thickened, coating the back of a spoon. Do not let the cream boil or it will curdle.
- Step 6 Turn off the heat and stir in the parmesan cheese and nutmeg. If you feel the sauce is too thick, add in some of the reserved pasta water, a few tablespoons at a time until the desired consistency is reached. Season the sauce with nutmeg and additional salt and pepper, to taste
- Step 7 Add the pasta to the sauce, gently tossing to combine. Divide the pasta among bowls, top with sliced chicken and chopped thyme.
The leave are falling, the temperatures are dropping… it’s officially fall and the time of year I look forward to most – pumpkin season! If you don’t know this about me yet, I am an unapologetic pumpkin fanatic (my other obsession is pb&j – more on that later!). If there’s any food I can put a pumpkin spin on, you can bet I’ll try. Case in point – this deliciously satisfying, cozy, fall comfort dish. I just had a feeling pumpkin would be the perfect twist and just sayin’ – I was spot on!
This recipe is everything I hoped it would be and more. It is a fairly simple dish to execute for a weeknight so that’s a win. I lightened up the ingredients a bit so it’s healthier than your average Alfredo. And it’s a family friendly dish! Trust me on this – your kids will think they’re eating Mac & cheese. And best yet, it’s also husband friendly. My husband indulges my pumpkin obsession and takes it in stride for 4 months out of the year, but he wasn’t too keen on the idea of it in this dish at first. But as my Mom (taste tester extraordinaire) pointed out, it wasn’t “too pumpkin-y, it was balanced enough that it just added a nice depth of flavor.” And Marc agreed!
I hope after that glowing review you’ll be game to try this recipe. It really translates to a four easy steps – cook pasta, pan fry some chicken, sauté the mushrooms and make the sauce. In total, it’s no more that 30 minutes hands on time. If that’s not a win, I don’t know what is!
