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

Scale

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)

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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