Description
Creamy pumpkin meets earthy sage in this cozy twist on classic Alfredo, blending tender chicken and fettuccine in a rich, comforting sauce perfect for a fall dinner.
Ingredients
Pasta
- 8 oz fettuccine
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup pumpkin purée
- ¾ cup heavy cream
- ½ cup Parmesan cheese, grated
- 1 tsp chopped fresh sage
Protein
- 2 cups cooked chicken, shredded or diced
Instructions
- Cook Pasta: Bring a large pot of salted water to a boil and cook the fettuccine according to package instructions until al dente. Drain and set aside.
- Prepare Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it.
- Add Pumpkin and Cream: Stir in the pumpkin purée, heavy cream, and chopped sage, mixing well to combine and heat through gently.
- Incorporate Cheese and Chicken: Add the grated Parmesan cheese and cooked chicken to the sauce, stirring until the cheese melts and the chicken is evenly coated and warmed through.
- Toss Pasta with Sauce: Add the cooked fettuccine to the skillet and toss everything together to thoroughly coat the pasta with the creamy pumpkin sage sauce.
Notes
- Top with crispy fried sage leaves for extra texture and flavor.
- Sprinkle additional Parmesan cheese before serving for a richer taste.
- Use fresh sage for the best aroma and flavor impact.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
