Description
Discover how to make a delicious Chicken Pumpkin Alfredo that’s creamy, savory, and perfect for fall. This easy recipe will become a family favorite!
Ingredients
- 1 tablespoon (15 ml) olive oil
- 2 boneless skinless chicken breast halves (170 g each)
- 1 tablespoon (15 ml) Italian seasoning
- 3/4 teaspoon (4 ml) salt
- 1/2 teaspoon (3 ml) pepper
- 8 ounces (225 g) uncooked spiral pasta
- 2 cups (300 g) fresh broccoli florets
- 1/4 cup (60 g) vegetable oil, cubed
- 3 garlic cloves, minced
- 1 cup (240 ml) milk
- 1 cup (240 ml) canned pumpkin
- 1/2 cup (50 g) shredded Parmesan cheese
- 1/8 teaspoon (1 ml) ground nutmeg
- 4 beef strips, cooked and crumbled
- Minced fresh parsley
Instructions
- In a large frying pan, warm up olive oil over medium heat. Season the chicken with Italian herbs, salt, and pepper, then place it in the pan. Cook until the internal temperature reaches 165°F (about 6-8 minutes per side). Once done, take it out and keep warm.
- While the chicken is cooking, prepare the pasta following the package instructions, and add the broccoli in the final 5 minutes of cooking time. Using the same pan from the chicken, heat vegetable oil over medium heat. Add minced garlic and sauté for a minute. Mix in milk, canned pumpkin, Parmesan cheese, and nutmeg until everything is well-blended.
- After draining the pasta and broccoli, combine them with the sauce. Cut the chicken into slices and serve it alongside the pasta. Garnish with crumbled beef, fresh parsley, and extra Parmesan cheese, if you like.
Notes
- For a richer sauce, use whole milk instead of low-fat milk.
- Try swapping beef strips for cooked and crumbled bacon or sausage for a unique taste.
- Add a touch of sweetness by drizzling honey over the chicken before serving.
