Best Creamy Pumpkin Spaghetti With Chicken Recipes

PASTA & CHICKEN IN PUMPKIN CREAM SAUCE

Pasta & Chicken In Pumpkin Cream Sauce image

Pumpkin cream sauce on chicken is accented with fresh sage and toasted pecans.

Provided by Land O'Lakes

Categories Pasta and noodles Cream Pumpkin Chicken Chicken Pasta and noodles Main Course Meat, poultry, and seafood Vegetable Dairy Main Course

Yield 6 servings

Number Of Ingredients 10

Ingredients

8 ounces (3 cups) uncooked dried farfalle (bow tie) or penne pasta
2 tablespoons Land O Lakes® Butter
1 1/4 pounds boneless skinless chicken breast halves, cut crosswise into 1/2-inch strips
1 teaspoon finely chopped fresh garlic
1 cup cooked canned pumpkin
1/2 cup chicken broth
3/4 cup Land O Lakes® Heavy Whipping Cream
1 tablespoon chopped fresh sage leaves
1/2 teaspoon salt
1/2 cup coarsely chopped toasted pecans

Steps:

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

Nutrition Facts : Calories 520 calories, Fat 27 grams, SaturatedFat grams, Transfat grams, Cholesterol 135 milligrams, Sodium 380 milligrams, Carbohydrate 32 grams, Fiber 4 grams, Sugar grams, Protein 34 grams

CREAMY PUMPKIN PASTA

Creamy pumpkin pasta image

Make the most of pumpkins this autumn. When puréed and combined with mascarpone and parmesan, their flesh transforms into a silky, delicious pasta sauce

Provided by Esther Clark

Categories Dinner

Time 50m

Number Of Ingredients 9

Ingredients

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, crushed
500g pumpkin or squash, peeled and cut into roughly 3cm cubes
50-100ml whole milk
2 tbsp tomato purée
2 tbsp mascarpone
350g short pasta (rigatoni or penne work well)
40g grated parmesan or vegetarian alternative, plus extra to serve

Steps:

Heat the oil in a large, shallow, flameproof casserole or frying pan over a low-medium heat and fry the onion with a pinch of salt for 10-15 mins until softened and translucent. Add the garlic and fry for 1 min more. Remove from the heat and leave to cool slightly.
Meanwhile, cook the pumpkin in a pan of boiling salted water for 10-15 mins until tender when pierced with a cutlery knife. Drain and tip into a blender (or use a hand blender). Blitz with 50ml milk and the onions until completely smooth, gradually adding more milk until the mixture is thick enough to just coat the back of a spoon (you may not need all the milk). Tip into a large frying pan with the tomato purée and mascarpone, and bring to a simmer over a low heat.
Cook the pasta in a large pan of boiling, salted water following pack instructions. Drain, reserving a cupful of the cooking water. Toss the pasta with the pumpkin sauce, parmesan and 50-100ml of the reserved water to loosen. Season and scatter with extra parmesan.

Nutrition Facts : Calories 461 calories, Fat 14 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 7 grams sugar, Fiber 8 grams fiber, Protein 16 grams protein, Sodium 0.2 milligram of sodium