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+ servings

Creamy Pumpkin Pasta with Chicken

This creamy pumpkin pasta is a savory, satisfying fall dinner -- and it's ready in less than 30 minutes!
Course Dinner
Cuisine American
Keyword pasta with pumpkin sauce, pumpkin pasta, pumpkin pasta recipe, pumpkin pasta sauce
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 people
Calories 490kcal
Author Blair Lonergan


  • 1 (16 ounce) package spaghetti
  • 1 tablespoon olive oil
  • 1 small onion, chopped (about 1 cup)
  • 3 cloves garlic, minced, grated, or pressed (about 1 tablespoon total)
  • 1 (15 ounce) can pure pumpkin
  • 1 cup chicken broth
  • ¾ cup half-and-half or heavy cream, at room temperature
  • ½ cup grated Parmesan cheese
  • 1 tablespoon minced fresh parsley (or about 1 teaspoon dried parsley flakes)
  • ½ teaspoon minced fresh rosemary (or ¼ teaspoon dried rosemary)
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon kosher salt, plus more to taste
  • ¼ teaspoon ground black pepper, plus more to taste
  • 2 cups shredded or diced cooked chicken (such as the meat from a store-bought rotisserie chicken)
  • Optional garnish: additional chopped fresh parsley, rosemary, or grated Parmesan


  • Cook the spaghetti in a large pot of well-salted boiling water according to the package directions for al dente. Drain.
  • While the pasta cooks, heat the oil in a large skillet or Dutch oven over medium heat. Add the onion; cook and stir until tender, about 5-7 minutes. Add the garlic and stir for 1 more minute.
  • Stir in the pumpkin, chicken broth, cream, Parmesan cheese, parsley, rosemary, nutmeg, salt, and pepper. Heat through, whisking frequently.
  • Add the cooked, drained spaghetti and the chicken to the sauce. Cook over medium heat, just until warmed through. Taste and season with additional salt and pepper, if desired.
  • Serve on individual plates and garnish with fresh herbs or extra Parmesan cheese.


  • Make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. It will still be rich, satisfying, and delicious!
  • Substitute 1 lb. of cooked, drained Italian sausage for the chicken.
  • Use leftover Thanksgiving turkey instead of chicken.
  • Just about any pasta shape will work well with this pumpkin sauce. Try penne, rotini, farfalle, rigatoni, linguine, fettuccine, tortellini, or ravioli.
  • Add fresh spinach to the pasta at the end (when you add the chicken). Cook and stir over low heat just until the spinach wilts.
  • Sage is another delicious herb that pairs well with these ingredients. Feel free to add some to the sauce if you have it!


Serving: 1/6 of the recipe | Calories: 490kcal | Carbohydrates: 67g | Protein: 29g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 58mg | Sodium: 451mg | Potassium: 533mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11277IU | Vitamin C: 6mg | Calcium: 157mg | Iron: 3mg