Pin This creamy pumpkin chicken penne is my signature autumn comfort dish when the nights get cool and everyone craves something rich but not heavy. Picture tender roasted chicken tangled with al dente pasta and a velvety, warmly spiced pumpkin-Parmesan sauce—every bite is equal parts cozy and food-hug. Toasted walnuts offer delightful crunch, while sage and Parmesan give the dish true fall magic.
The first time I made this, my kitchen smelled so inviting that my whole family crowded around before it was even done. Now I make sure to keep extra roasted chicken on hand just for this recipe.
Ingredients
- Penne pasta: The sturdy tube shape soaks up every bit of creamy sauce Use bronze-cut pasta for the best texture
- Cooked roasted chicken: Makes this a hearty meal with minimal extra work Rotisserie or home-roasted both work—shred or cube for easy tossing
- Butter: Adds creaminess and helps bloom the garlic Use European-style if possible for extra richness
- Garlic: Fresh and fragrant the garlic builds the whole flavor base Choose firm cloves with tight skin no green sprouts
- Pumpkin purée: Star of the sauce Provides silky texture and subtle sweetness Canned works well or roast your own pumpkin for deeper flavor
- Heavy cream: Brings everything together with lush richness Opt for high-fat content for better body and mouthfeel
- Parmesan cheese: Salty and nutty This cheese is the anchor for depth and umami Grate your own for best melting and flavor
- Fresh sage: Brings a woodsy earthy note that sings with pumpkin Use fresh if available otherwise dried works in a pinch
- Salt and pepper: Let you fine-tune flavors to taste Use kosher salt and freshly ground black pepper if possible
- Toasted walnuts: Crunch and nutty richness Buy unsalted raw walnuts and toast them yourself for best flavor
- Extra Parmesan and sage: Provide a fresh finish and added pop of flavor Highly recommended for serving
Instructions
- Cook the Pasta:
- Boil the penne pasta in a large pot of well-salted water until it is just al dente This will ensure the pasta has enough bite to hold up to the creamy sauce Drain the pasta well and reserve about half a cup of the cooking water This starchy liquid is gold if you want to adjust the sauce texture later
- Make the Pumpkin Cream Sauce:
- In a large skillet melt the butter over medium heat Add the minced garlic and cook gently for about one minute stirring often until fragrant but not browned Immediately stir in the pumpkin purée and heavy cream Mix well and bring the sauce to a gentle simmer letting the flavors meld for two to three minutes Stir frequently to avoid any scorching
- Add Cheese and Seasoning:
- Sprinkle in the grated Parmesan and chopped fresh sage Stir consistently until the cheese melts fully and the sauce becomes smooth and velvety Season with salt and pepper tasting as you go until the flavors pop
- Combine Pasta and Chicken:
- Add the cooked penne and your shredded or cubed roasted chicken directly into the sauce Toss everything thoroughly so all pieces are coated in the pumpkin-Parmesan goodness If the sauce gets too thick add a splash of your reserved pasta water and toss again to loosen things up
- Serve and Garnish:
- Spoon the pasta onto plates or into bowls Top with a generous handful of toasted walnuts extra Parmesan and a few sage leaves for freshness Serve immediately so the textures stay perfect
Pin My personal favorite part is the toasted walnuts They seem simple but they transform each bite especially when paired with the velvety sauce One year my little one took charge of sprinkling the toppings and it became our ritual to do this step together
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to three days The sauce will thicken so add a splash of milk or water when reheating to return it to its original creaminess If you want to freeze the sauce do it before tossing in the pasta and chicken for best results
Ingredient Substitutions
Swap penne for another short sturdy pasta like rigatoni or fusilli For dairy-free use coconut cream in place of heavy cream with a pinch of nutritional yeast instead of Parmesan Pecans can stand in for walnuts and diced sautéed mushrooms can make it completely vegetarian
Serving Suggestions
Pair this dish with a crisp green salad and a simple vinaigrette The freshness of greens balances the richness of the sauce Add roasted Brussels sprouts or caramelized carrots for an extra autumnal touch This pasta is also wonderful with a glass of Chardonnay or Pinot Gris
Cultural and Seasonal Context
Pumpkin pastas are beloved in Italian kitchens especially in Northern Italy where creamy sauces meet earthy squashes The winning combo of sage pumpkin and Parmesan dates back centuries For fall gatherings this comforting twist wows guests without stressing out the cook
Pin Try this cozy pasta on your next chilly night for an instant fall mood lift. Creamy, nutty, and so easy to love!
Recipe Questions
- → Can I use leftover chicken?
Yes, leftover roasted or rotisserie chicken works perfectly and saves time in preparation.
- → How can I make this vegetarian?
Omit the chicken and substitute sautéed mushrooms for a hearty, meat-free variation.
- → What pasta shapes work best?
Penne is ideal for holding the rich sauce, but rigatoni, fusilli, or ziti can be used as alternatives.
- → Is canned pumpkin purée suitable?
Yes, canned pumpkin purée is convenient and delivers a smooth, creamy texture for the sauce.
- → Can this be made ahead?
Prepare the components in advance and toss together before serving to maintain the sauce's creaminess.
- → What garnishes enhance flavor?
Extra Parmesan, fresh sage leaves, and a sprinkle of toasted walnuts add flavor and appealing texture.