This creamy pumpkin chicken pasta is one of my favorite comfort meals when I want something cozy, filling, and quick. I love how the velvety pumpkin sauce wraps around tender pasta and juicy chicken, creating a rich and savory dish that feels perfect for fall nights. I usually have most of the ingredients on hand, which makes this recipe even more satisfying to prepare on busy evenings.
Why You’ll Love This Recipe
I love this recipe because it comes together in about 30 minutes without sacrificing flavor. I enjoy how the pumpkin adds a subtle sweetness that balances beautifully with savory herbs and Parmesan. This dish is also incredibly flexible, so I can easily adapt it based on what I have in my kitchen. It is hearty, family-friendly, and comforting enough to make again and again throughout the cooler months.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 (16 ounce) package spaghetti
1 tablespoon olive oil
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced, grated, or pressed (about 1 tablespoon total)
1 (15 ounce) can pure pumpkin puree (not pie filling)
1 cup chicken broth
¾ cup half-and-half or heavy cream, at room temperature
½ cup grated Parmesan cheese
1 tablespoon minced fresh parsley or about 1 teaspoon dried parsley flakes
½ teaspoon minced fresh rosemary or ¼ teaspoon dried rosemary
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
2 cups shredded or diced cooked chicken
Optional garnish: additional parsley, rosemary, or grated Parmesan
Directions
I start by bringing a large pot of well-salted water to a boil and cooking the spaghetti until al dente. I drain it well and set it aside while I prepare the sauce.
I heat the olive oil in a large skillet over medium heat, then add the chopped onion and cook it until soft and translucent. I stir in the garlic and let it cook just until fragrant.
Next, I whisk in the pumpkin puree, chicken broth, cream, Parmesan, parsley, rosemary, nutmeg, salt, and pepper. I keep stirring until the sauce is smooth and gently warmed, making sure it does not boil.
I add the cooked spaghetti and chicken to the skillet and toss everything together until well coated. I let it cook for a few minutes, just long enough to heat the chicken through. Before serving, I taste and adjust the seasoning as needed.
Servings And Timing
I usually get about 4 generous servings from this recipe. The total cooking time is around 30 minutes, with about 10 minutes of prep and roughly 20 minutes of cooking.
Variations
I sometimes switch up the pasta shape and use penne or fettuccine when I want a different texture. When I want a vegetarian version, I skip the chicken and use vegetable broth instead. I also like adding spinach, mushrooms, or roasted butternut squash for extra vegetables. If I want a bit of heat, I sprinkle in red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 or 4 days. When reheating, I prefer using the stovetop over low heat and adding a splash of broth or cream to loosen the sauce. The microwave works well for individual portions, as long as I stir between intervals.
FAQs
Can I Use Fresh Pumpkin Puree Instead Of Canned?
I can absolutely use fresh pumpkin puree, and I usually substitute about 1¾ cups for one 15-ounce can.
What Should I Do If The Sauce Is Too Thick?
When the sauce thickens too much, I add a little reserved pasta water or chicken broth until it reaches the consistency I like.
Can I Make This Recipe Vegetarian?
I make it vegetarian by leaving out the chicken and using vegetable broth, and it still turns out rich and flavorful.
What Pasta Shapes Work Best?
I find that spaghetti, penne, fettuccine, or rotini all work well because they hold the creamy sauce nicely.
Can I Add More Vegetables?
I often add sautéed mushrooms, bell peppers, or leafy greens, depending on what I have available.
Conclusion
This creamy pumpkin chicken pasta is one of those recipes I keep coming back to because it is easy, comforting, and packed with fall flavor. I love how quickly it comes together while still feeling special enough for a cozy dinner. Every time I make it, it reminds me why pumpkin works so well in savory dishes, and it always earns a spot on my seasonal meal rotation.
Creamy Pumpkin Chicken Pasta is a cozy, 30-minute fall dish that combines tender spaghetti, savory chicken, and a velvety pumpkin-Parmesan sauce. It’s an easy, comforting meal perfect for chilly nights and packed with seasonal flavor.
Ingredients
1 (16 ounce) package spaghetti
1 tablespoon olive oil
1 small onion, chopped (about 1 cup)
3 cloves garlic, minced
1 (15 ounce) can pure pumpkin puree (not pie filling)
1 cup chicken broth
¾ cup half-and-half or heavy cream, at room temperature
½ cup grated Parmesan cheese
1 tablespoon minced fresh parsley or 1 teaspoon dried
½ teaspoon minced fresh rosemary or ¼ teaspoon dried
¼ teaspoon ground nutmeg
¼ teaspoon kosher salt, plus more to taste
¼ teaspoon ground black pepper, plus more to taste
2 cups shredded or diced cooked chicken
Optional garnish: extra parsley, rosemary, or Parmesan
Instructions
Bring a large pot of salted water to a boil. Cook spaghetti until al dente, drain, and set aside.
In a large skillet, heat olive oil over medium heat. Add chopped onion and cook until soft, about 5 minutes.
Add garlic and cook for 30 seconds until fragrant.
Whisk in pumpkin puree, chicken broth, cream, Parmesan, parsley, rosemary, nutmeg, salt, and pepper. Stir until smooth and warmed through, without boiling.
Add cooked spaghetti and chicken to the skillet. Toss to coat and heat through, about 2–3 minutes.
Adjust seasoning to taste. Garnish with additional parsley, rosemary, or Parmesan if desired. Serve warm.
Notes
Use fresh pumpkin puree (1¾ cups) as a substitute for canned.
For a thinner sauce, add pasta water or extra broth as needed.
Make vegetarian by omitting chicken and using vegetable broth.
Add sautéed mushrooms, spinach, or squash for extra vegetables.
