Description
Discover how to make a delicious Pumpkin Chicken Pasta Bake that’s perfect for cozy family dinners. Easy recipe with a creamy pumpkin sauce.
Ingredients
- 2 cups (480 ml) cooked chicken, shredded (260 grams)
- 2 cups (480 ml) penne pasta (180 grams)
- 1 cup (240 ml) pumpkin puree (240 grams)
- 1 cup (240 ml) heavy cream (240 milliliters)
- 1 cup (240 ml) chicken broth (240 milliliters)
- 1 cup (240 ml) shredded mozzarella cheese (115 grams)
- 1/2 cup (120 ml) grated plant-based Parmesan cheese (50 grams)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons (30 ml) vegetable oil (30 milliliters)
- 1 teaspoon (5 ml) dried thyme
- 1 teaspoon (5 ml) dried sage
- 1/2 teaspoon (3 ml) salt
- 1/4 teaspoon (1 ml) black pepper
- 1/4 teaspoon (1 ml) ground cinnamon
- 1/4 cup (60 ml) chopped fresh parsley (15 grams)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook penne pasta according to package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat.
- Add chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic and cook for an additional 1 minute.
- Add pumpkin puree, heavy cream, and chicken broth to the skillet.
- Stir in dried thyme, dried sage, salt, black pepper, and nutmeg.
- Allow the mixture to simmer for 5 minutes, stirring occasionally.
- Add cooked chicken and pasta to the skillet.
- Stir until the chicken and pasta are well-coated with the sauce.
- Transfer the mixture to a greased baking dish.
- Sprinkle shredded mozzarella and grated Parmesan cheese evenly on top.
- Bake in the preheated oven for 20-25 minutes, until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped fresh parsley before serving.
Notes
- Use whole wheat penne pasta for a healthier twist.
- Sprinkle toasted breadcrumbs for a crispy topping.
- Customize with spinach or mushrooms for added flavor.
