Creamy Chicken Pumpkin Pasta
This Hearty Creamy Chicken Pumpkin Pasta has delicious ingredients and only requires a few steps to make the recipe.
Equipment
- Large non-stick skillet (12-inch / 30cm)
- Medium saucepan
- Colander
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Instant-read thermometer (nice-to-have for checking chicken doneness)
Ingredients
- As needed Olive oil cooking spray For skillet
- 4 pieces Boneless, skinless chicken breasts About 4 oz (115 g) each, sliced into thin strips
- 1 clove Garlic Finely chopped
- 8 oz Dry rotini pasta
- 1 cup Canned pumpkin purée Not pumpkin pie filling
- 4 tablespoons Fat-free cream cheese spread
- ½ cup Unsweetened almond milk
- 1 tablespoon Dried chives
- 0.3 teaspoon Ground pepper
- ¼ cup Grated Parmesan cheese Divided (3 tablespoons for sauce, 1 tablespoon for topping)
- 1 pinch Salt To taste; For pasta water and seasoning
Instructions
- Spray a large skillet with olive oil cooking spray. Place sliced chicken into the skillet over medium-high heat. Add chopped garlic. Cook, stirring occasionally, for 6–8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F / 74°C. Transfer chicken to a plate and set aside.
- While the chicken is cooking, bring a medium saucepan of salted water to a boil over medium-high heat. Cook the rotini according to package directions until al dente (usually 7–8 minutes). Reserve ½ cup (120ml) of pasta cooking water before draining.
- Once the chicken is cooked, reduce heat to medium. Add the canned pumpkin, cream cheese spread, almond milk, dried chives, ground pepper, and 3 tablespoons of the Parmesan cheese. Stir continuously until the cream cheese melts and the sauce is smooth, about 2–3 minutes. Season with salt to taste. Reduce heat to low.
- Drain the pasta in a colander, then add it to the skillet with the chicken and pumpkin sauce. Toss to coat evenly. If the sauce is too thick, add a splash of the reserved pasta water to loosen it. Serve immediately topped with the remaining 1 tablespoon of Parmesan cheese.
Notes
- Storage: Refrigerate leftovers in an airtight container for up to 3 days. The sauce thickens when cold — add a splash of almond milk when reheating.
- Freezing: Freeze in portions for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.
- Make-ahead: Cook the chicken and prepare the sauce up to 24 hours ahead. Refrigerate separately and cook the pasta fresh when ready to serve.
- Substitutions: Swap rotini for penne or rigatoni — any short pasta with ridges holds the sauce well. Use regular cream cheese if you can't find fat-free.
- Pro tip: Reserve ½ cup of pasta cooking water before draining. Stir a splash into the sauce if it seems too thick — the starchy water emulsifies beautifully with the pumpkin.
Nutrition
Serving: 1servingCalories: 284kcalCarbohydrates: 50gProtein: 13gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 294mgPotassium: 324mgFiber: 4gSugar: 5gVitamin A: 9631IUVitamin C: 3mgCalcium: 186mgIron: 2mg
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