Description
Creamy pumpkin meets earthy sage in this cozy twist on classic Alfredo, combining tender chicken and fettuccine for a comforting Italian-American dinner perfect for fall.
Ingredients
Pasta
- 8 oz fettuccine
Sauce
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 cup pumpkin purée
- ¾ cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp chopped fresh sage
Protein
- 2 cups cooked chicken, shredded or diced
Instructions
- Cook the 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 the sauce base: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté until fragrant, about 1-2 minutes, taking care not to burn it.
- Add pumpkin and cream: Stir in the pumpkin purée, heavy cream, and chopped sage. Cook the mixture, stirring occasionally, until warmed through and slightly thickened, about 5-7 minutes.
- Incorporate cheese and chicken: Stir in the grated Parmesan cheese until melted and blended into the sauce. Add the cooked chicken, mixing well to combine and heat the chicken through.
- Toss with pasta: Add the drained fettuccine to the skillet and gently toss to evenly coat the pasta with the creamy pumpkin sage Alfredo sauce.
- Serve: Plate the pasta and optionally garnish with crispy sage leaves and extra Parmesan cheese for added texture and flavor.
Notes
- For extra flavor and texture, fry fresh sage leaves in a bit of butter until crispy and use as a garnish.
- Use freshly grated Parmesan for best melting and taste.
- Leftover sauce can be refrigerated and gently reheated with a splash of cream or milk to loosen.
- Substitute heavy cream with half-and-half for a lighter sauce, though it may be less rich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Italian-American
