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Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe

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  • Author: admin
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Simmer the sauce: Allow the sauce to gently simmer for 5-7 minutes, stirring occasionally, until it thickens slightly and flavors meld together.
  6. Toss pasta with sauce: Add the cooked fettuccine to the skillet and toss thoroughly to coat the pasta evenly with the pumpkin cream sauce.
  7. 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.

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Find it online: https://world4recipes.com/pumpkin-and-roasted-garlic-cream-sauce-fettuccine-with-grilled-sage-rubbed-chicken-recipe/