tuccine with Grilled Sage-Rubbed Chicken Recipe
Creamy, aromatic, and utterly comforting, this tuccine with Grilled Sage-Rubbed Chicken is a fall-inspired twist that’s become my go-to when the air turns crisp and I’m craving something both hearty and elegant. Velvety pumpkin and roasted garlic cream sauce gets wrapped around twirls of fettuccine and topped with juicy sage-rubbed grilled chicken, delivering layers of flavor in every forkful. Whether you’re serving friends or treating yourself, this dish transforms humble weeknight dinners into a flavorful occasion.
Ingredients You’ll Need
The magic of tuccine with Grilled Sage-Rubbed Chicken lies in a handful of simple, quality ingredients that each play an essential role—from the earthiness of sage to the sweetness of roasted garlic, everything comes together for a soul-warming meal. Here’s what you’ll need to bring this flavor-packed pasta to life.
- Chicken breasts: Boneless, skinless chicken breasts give you lean, tender protein that soaks up all the aromatic sage and garlic flavors during grilling.
- Olive oil: A drizzle helps the herbs cling to the chicken and adds a subtle fruitiness to the sauce.
- Fresh sage: The key herb for that warm, woodsy aroma; if you only have dried, just use half as much.
- Garlic powder: Boosts the savory notes in the chicken marinade for big flavor in every bite.
- Salt and black pepper: Never skip the basics; these balance and bring out the natural taste in both the chicken and sauce.
- Unsalted butter: Gives the sauce its rich, creamy base while playing off the sweeter flavors of the pumpkin.
- Roasted garlic: Six cloves, deeply caramelized, bring sweetness and depth—you can even roast a whole head ahead of time!
- Pumpkin puree: Not pie filling! Pure pumpkin brings an earthy, mellow creaminess that’s signature to this dish.
- Heavy cream: Delivers luscious texture and melds all the flavors together for an ultra-silky sauce.
- Parmesan cheese: For that salty, nutty finish that makes each bite pop.
- Nutmeg: Just a pinch gives warm, cozy depth that amplifies the sweetness of pumpkin.
- Fettuccine: Wide, toothsome noodles are ideal for holding the creamy sauce with every swirl.
- Extra Parmesan and sage: Optional, but highly recommended for garnish—extra layers of flavor (and a pop of color!) never hurt.
How to Make tuccine with Grilled Sage-Rubbed Chicken
Step 1: Prep and Marinate the Chicken
Start by patting your chicken breasts dry—you want them ready to soak up every bit of that flavorful marinade! Drizzle with olive oil, sprinkle on the chopped sage (fresh if you have it), garlic powder, salt, and pepper. Give them a little rub and let them hang out for 10 to 15 minutes while you set up everything else. This quick marinating time infuses the meat with those bold, herby notes that truly set this dish apart.
Step 2: Grill the Sage-Rubbed Chicken
When your grill (or grill pan) is good and hot, place the marinated chicken on and cook for 5 to 6 minutes per side—or until they hit that magical 165°F internal temperature. You’re looking for gorgeous grill marks and juicy, aromatic chicken. Once done, let the chicken rest for a few minutes to keep all those tasty juices inside before thinly slicing.
Step 3: Cook the Fettuccine
While the chicken is grilling, drop your fettuccine into a big pot of salted boiling water. Cook according to package instructions until perfectly al dente. Don’t forget to reserve about half a cup of the pasta cooking water before draining—this starchy liquid is a little insurance policy to help your sauce come together silky-smooth.
Step 4: Make the Pumpkin and Roasted Garlic Cream Sauce
In a large skillet, melt the butter with a splash of olive oil over medium heat, then add your mashed roasted garlic. Let it sizzle until fragrant—about 30 seconds. Stir in silky pumpkin puree and let it mingle for a minute or two before slowly whisking in the heavy cream. Sprinkle in the Parmesan, nutmeg, salt, and a little pepper. Let it bubble gently for a few minutes, adding reserved pasta water if you need to thin the sauce to your perfect texture.
Step 5: Toss the Pasta and Serve
Add the drained fettuccine straight into the pumpkin cream sauce and toss until all the noodles are luxuriously coated. Pile the pasta into bowls and top with plenty of sliced sage-rubbed chicken. Don’t forget some extra Parmesan and a scattering of fresh sage leaves if you want to really impress!
How to Serve tuccine with Grilled Sage-Rubbed Chicken
Garnishes
Freshly grated Parmesan and a few crispy sage leaves (just pan-fry whole sage leaves in olive oil until crispy) elevate both the look and the flavor of your tuccine with Grilled Sage-Rubbed Chicken. If you’re feeling playful, a dusting of cracked black pepper adds extra warmth and contrast.
Side Dishes
This pasta is rich and full-bodied, so lighter sides like a peppery arugula salad with lemon vinaigrette or sautéed spinach make the perfect counterpoint. Warm garlic bread is always welcome for scooping up extra sauce!
Creative Ways to Present
Swirl the fettuccine into little nests using tongs for a restaurant-worthy plate, and arrange the grilled chicken slices right on top. For extra flair, serve in shallow pasta bowls, and drizzle a thin stream of olive oil over everything. Want to go rustic? Pile it up family-style on a big platter in the center of the table.
Make Ahead and Storage
Storing Leftovers
Leftover tuccine with Grilled Sage-Rubbed Chicken keeps beautifully in an airtight container in the fridge for up to three days. If you know you’ll want to save some, store the sauce, chicken, and pasta separately if possible, so everything stays at its best texture.
Freezing
While grilled chicken and pumpkin sauce both freeze well separately, fettuccine fares best fresh. If you want to prepare ahead, freeze cooled sauce and sliced chicken in freezer bags or containers for up to two months. When ready to eat, just cook fresh pasta while you reheat the rest.
Reheating
Gently rewarm the sauce and chicken in a skillet over low heat, adding a splash of milk or pasta water to loosen the sauce. Microwave works too—just do so in short bursts, stirring often, so the cream sauce doesn’t break. Toss with hot-cooked noodles and serve immediately.
FAQs
Can I use another type Main Course
Absolutely! While fettuccine is perfect for grabbing onto that velvety sauce, linguine or tagliatelle are wonderful alternatives. Even penne or rigatoni will do in a pinch—just use your favorite shape.
Can I roast garlic ahead of time?
Definitely. Roasted garlic can be prepared up to one week in advance and kept in the refrigerator. It’s a life-saver for busy nights, so I always keep some on hand to add instant depth to sauces and spreads!
How do I make this recipe vegetarian?
Simply skip the chicken and toss some crispy sautéed mushrooms or roasted cauliflower on top instead. The sauce is already meat-free, so you’ll still get all that luscious, autumnal flavor.
Is canned pumpkin puree the same as pumpkin pie filling?
No—be sure to use plain, unsweetened pumpkin puree. Pumpkin pie filling has added sugars and spices that will throw off the flavor of your savory pasta sauce.
What’s the best way to grill chicken indoors?
If you don’t have an outdoor grill, a stovetop grill pan or even a regular skillet gives you beautiful results. Just keep the heat to medium and let the chicken develop a nice golden crust before flipping.
Final Thoughts
I can’t wait for you to dig into this gorgeous, velvety tuccine with Grilled Sage-Rubbed Chicken—the harmony of flavors is total comfort with a touch of sophistication. Whether you whip it up for a cozy night in or share it with friends, let this be your invitation to savor autumn flavors all year long!
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tuccine with Grilled Sage-Rubbed Chicken Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a cozy and flavorful meal with this Pumpkin and Roasted Garlic Cream Sauce Fettuccine topped with Grilled Sage-Rubbed Chicken. The creamy pumpkin sauce, infused with roasted garlic and nutmeg, pairs perfectly with the tender, herb-marinated chicken. This dish is a delicious combination of fall flavors that will satisfy your comfort food cravings.
Ingredients
For the chicken:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon chopped fresh sage (or 1/2 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 6 cloves roasted garlic, mashed
- 1 cup pumpkin puree (not pie filling)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper to taste
For the pasta:
- 8 oz fettuccine
- Extra Parmesan and fresh sage leaves for garnish (optional)
Instructions
- For the chicken: Season the chicken breasts with olive oil, sage, garlic powder, salt, and pepper. Grill over medium heat for 5–6 minutes per side, or until fully cooked. Let rest and slice thinly.
- For the sauce: In a skillet, sauté mashed roasted garlic in butter and olive oil. Add pumpkin puree, heavy cream, Parmesan, nutmeg, salt, and pepper. Simmer and add pasta water to thin the sauce.
- For the pasta: Cook fettuccine according to package instructions. Toss in the pumpkin sauce. Serve topped with sliced chicken, Parmesan, and sage leaves.
Notes
- To roast garlic, wrap a whole head in foil with olive oil and roast at 400°F for 35–40 minutes.
- This dish pairs well with sautéed spinach or a side salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 550
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 28 g
- Saturated Fat: 14 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 125 mg
