Roasted Pumpkin Chicken Alfredo
Spaghetti tossed with spicy chicken, Alfredo sauce, and roasted pumpkin.
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.
Nutrition
Calories: 450kcal
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