Chicken-Pumpkin Alfredo

This is a unique twist on an old favorite. It's easy to put together and is done in less than 30 minutes. Garnish with more basil, Parmesan, and red pepper flakes. Enjoy!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 631 Calories

Ingredients

• 1 cup pumpkin puree
• 2 cups half-and-half
• 3 cloves garlic, minced
• 2 tablespoons chopped fresh basil
• ¼ teaspoon dried sage
• 1 ½ teaspoons salt, divided
• ½ cup freshly grated Parmesan cheese
• ½ teaspoon ground black pepper, divided
• 1 (16 ounce) package dry fettuccine pasta
• 3 tablespoons unsalted butter, divided
• ¼ teaspoon granulated garlic
• 10 ounces chicken tenderloin strips

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

Step 2

While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.

Step 3

Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.

Step 4

Add the chopped basil to the pumpkin Alfredo sauce.

Step 5

Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.