If you are looking for a cozy, comforting dish that feels like fall wrapped up in every bite, the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe is your new go-to. This dish combines the silky richness of pumpkin and roasted garlic cream sauce with the smoky, herbaceous flavor of sage-rubbed grilled chicken, all tossed with tender fettuccine. It’s a perfect balance of creamy textures and aromatic herbs that makes every forkful a little celebration of seasonal goodness. Once you try this recipe, it’s hard not to keep coming back for more!
Ingredients You’ll Need
The beauty of this Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe is that it works its magic with a handful of simple, fresh ingredients. Each one plays a crucial role in building up layers of flavor, texture, and color that make this meal truly special.
- 12 oz fettuccine pasta: The perfect wide noodle to hold onto the creamy pumpkin sauce for every bite.
- 2 tablespoons olive oil: Used to create the base for the sauce and carry the roasted garlic’s flavor beautifully.
- 4 garlic cloves (roasted): Roasting garlic mellows its sharpness, turning it tender and sweet for a luscious sauce.
- 1 cup pumpkin purée: Adds velvety creaminess and a lovely autumnal color to the sauce.
- 1 cup heavy cream: Provides richness that balances the earthy pumpkin without overwhelming it.
- 1/2 cup grated Parmesan cheese: Gives a salty, nutty depth that enriches the sauce and ties all the flavors together.
- 1/4 teaspoon ground nutmeg: Just a pinch adds warmth and complements the pumpkin’s natural sweetness.
- 1/4 teaspoon ground black pepper: Adds a subtle kick and enhances all the savory notes.
- 1/2 teaspoon salt: Essential for seasoning and bringing out the dish’s full flavor.
- 1/4 teaspoon crushed red pepper flakes (optional): For a little heat that livens up the sauce, but feel free to omit if you prefer mild.
- 1/2 cup chicken broth: Lightens the sauce slightly and adds a gentle savory background taste.
- 2 boneless skinless chicken breasts: The star protein, grilled with a fresh sage rub for a wonderful aromatic punch.
- 1 tablespoon fresh sage (finely chopped): Infuses the chicken with herbal freshness and complements the creamy sauce.
- 1 tablespoon olive oil (for chicken): Helps the sage and seasoning adhere and ensures a juicy, flavorful chicken.
- Salt and pepper to taste: To perfectly season the grilled chicken and the final dish.
- Extra Parmesan and sage leaves for garnish (optional): Adds a pretty finish and an extra boost of flavor just before serving.
How to Make Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Step 1: Cook the Fettuccine
Start by boiling a large pot of salted water and cooking the fettuccine until it reaches al dente perfection. This means it should be tender but still with a slight bite—not mushy. Once cooked, drain and set the noodles aside, ready to be enveloped in that luscious sauce.
Step 2: Prepare the Grilled Sage-Rubbed Chicken
While the pasta cooks, preheat your grill or grill pan over medium-high heat. Rub the chicken breasts with olive oil, then coat them evenly with fresh chopped sage, salt, and pepper. This simple marinade beautifully perfumes the chicken with herbaceous notes that shine through once grilled. Grill each breast for about 5 to 6 minutes per side, or until the internal temperature reaches 165°F for safe, juicy results. Allow the chicken to rest for a few minutes before slicing — this keeps it tender and moist.
Step 3: Make the Pumpkin and Roasted Garlic Cream Sauce
In a large skillet over medium heat, warm 2 tablespoons of olive oil and mash in the roasted garlic cloves until fragrant and creamy. Then stir in the pumpkin purée and let it cook for a minute or two, allowing the flavors to blend. Slowly pour in the chicken broth and heavy cream, whisking continuously to create a beautiful smooth sauce. Add the grated Parmesan cheese, nutmeg, black pepper, salt, and crushed red pepper flakes if you’re using them. Let the sauce simmer gently for 5 to 7 minutes until it thickens slightly and coats the back of a spoon with creamy richness.
Step 4: Combine Pasta and Sauce
Add the cooked fettuccine to the skillet with the pumpkin cream sauce and toss everything together carefully to make sure every strand is coated in that dreamy sauce. This is where all those flavors come together and transform the pasta into something truly unforgettable.
Step 5: Plate and Serve
Divide the sauce-coated fettuccine among plates, then top with the sliced grilled sage-rubbed chicken breast. Add a sprinkle of extra Parmesan and fresh sage leaves if you like, for an elegant touch and another layer of fragrance.
How to Serve Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Garnishes
A simple garnish of freshly grated Parmesan and a few whole sage leaves instantly elevates the plate and adds eye appeal. The sage leaves also reinforce the earthy, herbal notes of the dish, tying it all together.
Side Dishes
This recipe pairs beautifully with a light green salad dressed in a tangy vinaigrette to cut through the creaminess, or some roasted Brussels sprouts for a crisp, caramelized bite. Warm, crusty bread is also a winner for soaking up any extra sauce left on your plate.
Creative Ways to Present
For a special occasion, try serving this Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe in shallow bowls with a drizzle of olive oil and a dusting of crushed red pepper flakes. You can also layer the sliced chicken atop a nest of pasta for a beautiful stacked presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken as it cools, so add a splash of cream or broth when reheating to maintain its creamy texture.
Freezing
Though the grilled chicken’s texture might slightly change after freezing, you can freeze the sauce and pasta together in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating gently.
Reheating
Reheat the pasta and sauce on the stovetop over low heat, stirring occasionally and adding a bit of chicken broth or cream to loosen it. For the chicken, warmed gently in the oven or microwave is best to keep it juicy without drying.
FAQs
Can I substitute the pumpkin purée with something else?
You could try butternut squash purée for a similar creamy texture and sweetness, but pumpkin really gives this recipe its signature fall flavor and vibrant color.
Do I have to roast the garlic ahead of time?
Roasted garlic adds a mellow sweetness that fresh garlic can’t match, but if you’re short on time, you can sauté minced garlic gently. Just be careful not to burn it, as bitter garlic would overpower the sauce.
Can this recipe be made dairy-free?
Yes, you can substitute heavy cream with coconut cream and use dairy-free Parmesan alternatives. The dish will have a different flavor profile but will still be delicious and creamy.
What if I don’t have fresh sage?
Dried sage works in a pinch, just use it sparingly as it’s more concentrated. Alternatively, fresh rosemary or thyme can offer a lovely herbaceous twist.
Is grilled chicken the only protein option?
Absolutely not! You could swap the chicken for pan-seared tofu for a vegetarian version or even grilled shrimp to change things up while keeping the same lovely sauce.
Final Thoughts
There is something incredibly satisfying about the comforting creaminess of the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe, especially when paired with the smoky, savory grilled chicken and fragrant sage. It’s a dish that welcomes you home, warms you up, and makes every meal feel just a little more special. I can’t wait for you to try it and make it a favorite in your own kitchen!
Print
Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: American
- Diet: Nut-Free
Description
This Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken is a comforting and flavorful fall-inspired pasta dish. It features tender grilled chicken breasts seasoned with fresh sage, paired with a creamy roasted garlic and pumpkin sauce tossed with perfectly cooked fettuccine. The combination of savory herbs, roasted garlic sweetness, and the rich cream sauce makes this recipe a delightful main course that’s perfect for cozy dinners.
Ingredients
Pasta and Sauce
- 12 oz fettuccine pasta
- 2 tablespoons olive oil
- 4 garlic cloves, roasted
- 1 cup pumpkin purée
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/2 cup chicken broth
Chicken
- 2 boneless skinless chicken breasts
- 1 tablespoon fresh sage, finely chopped
- 1 tablespoon olive oil (for chicken)
- Salt and pepper to taste
Garnish (optional)
- Extra Parmesan cheese
- Sage leaves
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil. Add the fettuccine and cook according to package instructions until al dente. Drain the pasta and set aside.
- Prepare and grill the chicken: Preheat a grill pan or outdoor grill to medium-high heat. Rub the chicken breasts with 1 tablespoon olive oil, chopped fresh sage, salt, and pepper. Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from the grill and let the chicken rest for a few minutes before slicing.
- Make the sauce: In a large skillet over medium heat, warm 2 tablespoons olive oil. Mash in the roasted garlic cloves to release their flavor. Stir in the pumpkin purée and cook for 1-2 minutes to combine.
- Add liquids and seasonings: Pour in the chicken broth and heavy cream while whisking to create a smooth sauce. Stir in the grated Parmesan cheese, ground nutmeg, ground black pepper, salt, and crushed red pepper flakes if using.
- Simmer the sauce: Allow the sauce to gently simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and flavors meld together.
- Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the pumpkin cream sauce.
- Plate and serve: Divide the sauced pasta among plates and top each serving with sliced grilled sage-rubbed chicken. Garnish with extra Parmesan and fresh sage leaves if desired. Serve immediately and enjoy!
Notes
- You can roast garlic ahead by wrapping whole cloves in foil and baking at 400°F for 30-35 minutes.
- For a lighter sauce, substitute half-and-half for the heavy cream.
- If fresh sage is unavailable, dried sage can be used but reduce the quantity as it is more concentrated.
- To save time, chicken breasts can be cooked on a stovetop grill pan if an outdoor grill is not available.
- This recipe pairs well with a crisp green salad or roasted vegetables for a full meal.
