Introduction

This Marry Me Pumpkin Chicken Pasta brings together tender chicken breasts and a creamy pumpkin sauce for a comforting, flavorful dish. Perfect for fall dinners or any time you want a cozy meal with a twist on classic pasta.

A black cast iron pan filled with a creamy orange-colored sauce covering spaghetti noodles arranged at the bottom layer, with several golden-brown seared chicken pieces placed on top, slightly submerged in the sauce. Fresh green basil leaves are scattered across the dish, adding contrast and freshness. The sauce has a smooth texture with visible specks of black pepper and herbs. A glass of white wine is blurred in the background, and the whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tbsp olive oil
4-5 portions of pasta (spaghetti, linguine, or bucatini)
2 tbsp salted butter
3 garlic cloves, minced
1 cup chicken broth
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp crushed red pepper flakes
1/2 cup canned pumpkin purée
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese
Chopped fresh parsley or micro greens, for garnish

Instructions

Step 1: Season both sides of the chicken breasts with salt and pepper.
Step 2: In a large skillet or sauté pan, heat olive oil over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken from the pan and set aside for 10 minutes to rest.
Step 3: While the chicken is cooking, bring a pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and toss with a little olive oil to prevent sticking.
Step 4: Lower the heat to medium. Add butter to the same pan and let it melt.
Step 5: Add the minced garlic and cook for about 1 minute until fragrant.
Step 6: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then add dried thyme, sage, and crushed red pepper flakes.
Step 7: Whisk in the pumpkin purée, heavy cream, Parmesan, and Mozzarella cheese. Stir well to combine, then season with salt and pepper to taste.
Step 8: Let the sauce simmer for 3-4 minutes until it thickens slightly and the flavors meld.
Step 9: Return the seared chicken and cooked pasta to the pan, spooning some sauce over each piece. Cook together for an additional 5 minutes to allow the chicken to soak up the sauce.
Step 10: Garnish with freshly chopped parsley or micro greens and serve warm.

Tips & Variations

For a richer flavor, swap half of the heavy cream for crème fraîche or mascarpone cheese.
Use fresh sage and thyme if available for a more vibrant herb taste.
Add sautéed mushrooms or spinach to the sauce for extra veggies.
If you prefer a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne pepper.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened. Avoid microwaving to keep the chicken tender.

How to Serve

A black cast iron pan filled with long, thin spaghetti noodles as the bottom layer, coated lightly in a creamy orange sauce with visible specks of herbs. On top of the noodles, there are several browned chicken breast pieces covered in the same sauce, giving them a rich, glossy look. Fresh bright green basil leaves are scattered over the chicken and sauce, adding contrast. Steam rises gently from the dish, showing it's hot and fresh. The pan is set on a white marbled surface with a clear glass of light-colored drink in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin purée?

No, canned pumpkin pie filling contains added spices and sugars that will alter the flavor of the dish. Use plain canned pumpkin purée for best results.

What type of pasta works best for this recipe?

Spaghetti, linguine, or bucatini are ideal because their shapes hold up well to the creamy sauce, but feel free to use your favorite pasta.

Marry Me Pumpkin Chicken Pasta Recipe

Print Recipe

★★★★★

4.6 from 150 reviews

Marry Me Pumpkin Chicken Pasta is a comforting and flavorful dish featuring tender seared chicken breasts served over pasta tossed in a creamy, spiced pumpkin sauce. This easy-to-make recipe combines aromatic herbs with pumpkin purée and a blend of cheeses to create a luscious sauce that perfectly coats the pasta and chicken, ideal for fall-inspired dinners.

Author: Sophie
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
Salt and pepper, to taste
2 tbsp olive oil

Pasta

4–5 portions of pasta (spaghetti, linguine, or bucatini)

Pumpkin Cream Sauce

2 tbsp salted butter
3 garlic cloves, minced
1 cup chicken broth
1/2 tsp dried thyme
1/2 tsp dried sage
1/2 tsp crushed red pepper flakes
1/2 cup canned pumpkin purée
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1/2 cup grated Mozzarella cheese

Garnish

Chopped fresh parsley or microgreens

Instructions

Sear the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet or sauté pan over medium-high heat, then add the chicken. Cook for 5-6 minutes per side until golden brown and fully cooked. Remove from the pan and set aside to rest for 10 minutes.
Cook the Pasta: While the chicken is cooking, bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente, then drain and toss with a little olive oil to prevent sticking.
Prepare the Pumpkin Cream Sauce: Reduce heat to medium, add the butter to the same pan used for the chicken, and let it melt. Add the minced garlic and cook for about 1 minute until fragrant.
Create the Sauce: Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan. Bring to a gentle simmer, then add dried thyme, dried sage, and crushed red pepper flakes. Whisk in the pumpkin purée, heavy cream, Parmesan, and Mozzarella cheese. Stir well and season with salt and pepper to taste. Simmer the sauce for 3-4 minutes until slightly thickened and flavors meld together.
Combine Chicken and Pasta: Return the seared chicken and cooked pasta to the pan with the sauce. Spoon some sauce over the chicken pieces and cook for an additional 5 minutes, allowing the chicken to absorb the pumpkin cream sauce flavors.
Serve: Garnish with freshly chopped parsley or microgreens and serve immediately for a warm, comforting meal.

Notes

For best results, use fresh herbs if available instead of dried thyme and sage.
Adjust the crushed red pepper flakes to your preferred level of spiciness.
You can substitute heavy cream with half-and-half for a lighter sauce, but the sauce will be less rich.
Resting the chicken after cooking helps retain juices and keeps it moist.
Use a sturdy pasta like bucatini or linguine to hold up well with the creamy sauce.

Keywords: pumpkin chicken pasta, creamy pumpkin pasta, fall recipes, easy chicken dinner, pumpkin sauce pasta