A Fall-Inspired Creamy Pumpkin Pasta

If you've been following me on Instagram, you know I recently started this series called The Pantry Playbook á la Kathleen (thanks to your name suggestions!) and last week I received a bunch of more pantry/fridge ingredients, which inspired me to make this fall-inspired, creamy, pumpkin pasta. It was so good, that I shared it with my neighbors, while Al complained about not having enough and I proceeded to eat two plates. You know, all in the name of research. Haha!

So, without a doubt, I had to share it with you. I know I always say to try these, but really give this one a try. It's that good! 

Happy Cooking!

Fall-Inspired Creamy Pumpkin Pasta Recipe

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A Fall-Inspired Creamy Pumpkin Pasta

Yield: 4-6

Author: Kathleen Pagán

Prep time: 10 MinCook time: 25 MinTotal time: 35 Min

Ingredients

• 8 oz penne pasta
• 2 chicken thighs, boneless and skinless, shredded (I used chicken breasts because that's all I had on hand, but given your ingredient submissions I'd opt to use the thighs you have on hand)
• 1 cup canned pumpkin puree
• 3 cloves garlic, minced
• 1 small red onion, diced
• ½ cup heavy cream
• ¼ cup grated Parmesan cheese (for the sauce)
• 1 tbsp olive oil
• 3 tbsp butter
• Pinch of chili flakes
• Salt and pepper to taste
• Extra Parmesan cheese for garnish
• Fresh basil (for garnish)

Instructions

1. Begin, by prepping and cutting all your veggies.
2. Then, bring a large pot of salted water to a boil and cook the penne according to package instructions until al dente. Drain and set aside.
3. Next, sear the chicken by heating olive oil in a large skillet over medium heat. Season the chicken thighs (or breasts) with salt and pepper, then sear for 5-7 minutes on each side until cooked through. Remove from the pan, shred, and set aside.
4. In the same pan, melt 3 tablespoons of butter over medium heat. Add the diced onion and garlic, and cook for 3-4 minutes until softened and fragrant. Stir in a pinch of chili flakes and cook for an additional minute.
5. Then, stir in 1 cup of canned pumpkin puree and ½ cup of heavy cream. Simmer for 3-5 minutes until the sauce thickens slightly. Gradually stir in ½ cup of grated Parmesan cheese until melted and the sauce becomes creamy. Season with salt and pepper to taste.
6. Add the cooked penne and shredded chicken into the sauce. Toss everything together and cook for 2-3 minutes to allow the flavors to meld.
7. Plate the pasta and top with Parmesan cheese and fresh basil. Enjoy!