November 22, 2022

Roasted Pumpkin Chicken Alfredo

Roasted Pumpkin Chicken Alfredo is one of our favorite fall dinners. I start this chicken spaghetti dish by roasting chicken breasts and pumpkin. Then, I make a rich Alfredo sauce and boil spaghetti and toss in the chicken and pumpkin. We like this Alfredo dish for several reasons. First of all, I like that I can make this delicious dish in just about thirty minutes. Secondly, I like that I can make this Alfredo dish ahead of time. Then, I just reheat it in the microwave. And, finally, we all love the tender chicken and creamy Alfredo sauce.

The Equipment I Used

A Large Skillet- I like making the sauce in a large skillet, because it gives the cream plenty of surface area to reduce and thicken.

The Ingredients Needed for Roasted Pumpkin Chicken Alfredo

Chicken- Use boneless, skinless chicken breasts. I always use Bell and Evans chicken, because I find it to be the most tender.
Spaghetti- My favorite spaghetti is made by Barilla.
Cream- Be sure to use heavy cream, not light cream, or half and half.
Milk- Use whole milk, not skim milk, or low fat milk.
Pumpkin- Use a sugar pumpkin. You can also use butternut squash. Be sure to peel either one.
Butter- Use unsalted butter.
Garlic- I like to buy the peeled cloves and store them in my freezer.

How I Made my Spaghetti Alfredo

First, I roasted the chicken and pumpkin. Cook the chicken until it’s no longer pink in the center.
Next, I boiled the spaghetti. Use a large pot and three tablespoons of kosher salt. I use Diamond kosher salt. If you use another brand, use less.
Then, I make the Alfredo sauce. Take care to simmer it until it thickens a bit.
Finally, I toss the spaghetti with the chicken, pumpkin, and Alfredo sauce.

If you like pumpkin, you need to try this creamy and delicious Roasted Pumpkin Chicken Alfredo.

Roasted Pumpkin Chicken Alfredo

Spaghetti tossed with spicy chicken, Alfredo sauce, and roasted pumpkin.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian

Servings

Calories 450 kcal

Ingredients

12 ounces spaghetti
3 tbsp. kosher salt
2 tbsp. unsalted butter
1 cup onion, chopped
2 tbsp. garlic, minced
1 cup each heavy cream and whole milk
1 cup Parmesan cheese, grated
¼ cup basil leaves
2 tbsp lemon zest
¼ tsp. red pepper flakes

For the Spicy Chicken and Roasted Pumpkin:

2 boneless, skinless chicken breasts
3 tbsp. unsalted butter
3 tbsp. extra virgin olive oil
4 cloves of garlic, minced
¼ tsp. each paprika
½ tsp. kosher salt
⅛ tsp. cayenne pepper
2 cups peeled and cubed sugar pumpkin or butternut s

Instructions

Begin by making the Spicy Chicken and Roasted Pumpkin: Preheat the oven to 450 degrees. Place the breasts in a small baking dish and top with the garlic, cayenne, a quarter teaspoon of the salt, paprika, butter and two tablespoons of olive oil. Toss the pumpkin cubes with one tablespoon of olive oil and a ¼ tsp. kosher salt and place them on a sheet pan. Bake for 20 minutes. Cut the chicken in bite sized pieces and set aside.
Also, make the spaghetti: Bring a large pot with 6 quarts of water to a boil, add the salt and the spaghetti. Cook the spaghetti until it's just al dente. The time for this should be on the box of spaghetti. Drain well.
Also, make the Alfredo sauce: In a large skillet, melt the butter on low heat. Add the onion and garlic and cook until the onion softens, about ten minutes. Add the cream and milk and cook on medium heat, until the mixture thickens about 10 minutes. Stir in the pumpkin, parmesan, spaghetti and chicken. Serve topped with extra Parmesan, lemon zest and the basil leaves.