Chicken pasta with pumpkin
Savor the flavors of fall with this delicious Chicken Pasta with Pumpkin recipe. Featuring roasted pumpkin, succulent chicken, cherry tomatoes, and a creamy pesto sauce made with pine nuts, garlic, and parmesan cheese, this dish is a seasonal delight. Paired with tender pasta and a touch of buttermilk, it's a comforting and wholesome meal perfect for any night of the week. Ready in under an hour, it's a simple yet flavorful way to celebrate autumn.
Cook time 75 min
Prep time 30 min
Ingredients:
1/3 cup pine nuts8 cups pumpkin
1/2 cup olive oil
1.50 cups cherry tomatoes
12 oz pasta
1 lb chicken breasts
2 garlic cloves
1/2 cup grated parmesan cheese
1/2 cup buttermilk
Chicken pasta with pumpkin is a delightful and hearty dish that blends the rich flavors of pesto, the sweetness of roasted pumpkin, and the savory taste of chicken. This recipe strikes a perfect balance and is sure to impress your family or guests. Follow these steps to create a wholesome and satisfying meal.
Instructions:
- In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until they are golden brown and fragrant. Immediately transfer to a bowl to cool.
- Preheat your oven to 400°F (200°C).
- Spread the cubed pumpkin on a baking sheet. Drizzle with 2 tablespoons of olive oil and sprinkle with salt and pepper. Toss to coat.
- Roast the pumpkin in the preheated oven for about 20-25 minutes, or until tender and slightly caramelized. Stir halfway through for even roasting.
- While the pumpkin is roasting, heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced chicken breasts to the skillet. Season with salt and pepper.
- Cook for about 5-7 minutes, until the chicken is browned and cooked through. Remove the skillet from heat and set aside.
- Cook the pasta according to the package instructions until al dente.
- Drain the pasta and reserve about 1/2 cup of the pasta water.
- In a food processor, combine the toasted pine nuts, minced garlic, and grated Parmesan cheese. Blend until finely chopped.
- With the motor running, gradually add the remaining olive oil and buttermilk, blending until smooth. Season with salt and pepper to taste.
- In the same skillet used for the chicken, combine the cooked pasta, roasted pumpkin, chicken, halved cherry tomatoes, and the pesto sauce.
- Gently toss everything together over low heat until well combined and heated through. If the sauce is too thick, add some reserved pasta water a little at a time until desired consistency is reached.
- Divide the pasta among serving plates.
- Garnish with fresh basil leaves and an extra sprinkle of Parmesan cheese, if desired.
- Serve immediately and enjoy!
Tips:
- For a nut-free option, you can substitute sunflower seeds or pepitas for the pine nuts in the pesto sauce.
- If you want a creamier texture, consider adding a bit of cream or an extra splash of buttermilk to the sauce.
- To save time, you can use store-bought pesto instead of making your own.
- Feel free to add extra vegetables, such as spinach or bell peppers, for added nutrition and flavor.
- Make sure to toast the pine nuts as it enhances their flavor, but keep an eye on them as they can burn quickly.
Your chicken pasta with pumpkin is now ready to serve. The combination of pesto, roasted pumpkin, and tender chicken creates a delicious and satisfying dish that is perfect for any occasion. Enjoy this flavorful meal with your loved ones!
Nutrition per serving
4 ServingsCalories 660kcal
Protein 44g
Carbohydrates 81g
Fiber 5g
Sugar 11g
Fat 45g
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