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

If you’re searching for the ultimate fall comfort dish that feels both cozy and a bit gourmet, look no further than Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken. With velvety pumpkin sauce, mellow sweetness from roasted garlic, and juicy grilled chicken kissed with sage, every forkful will make you want to twirl another bite. This dish is a celebration of autumn’s best flavors, taking simple ingredients and transforming them into something that feels delightfully special, whether it’s a weeknight dinner or a showstopper for guests.

this Recipe

Ingredients You’ll Need

The brilliance of Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken is in its accessible, fresh ingredients. Each brings something unique—vivid color, lush texture, or that distinct herbal and cheesy lift—that turns a humble pasta night into a true event.

• Chicken Breasts: The main protein, offering a tender bite and perfectly absorbing the sage rub.
• Olive Oil: Adds richness and helps carry herbs and spices onto the chicken and into the sauce.
• Ground Sage: Provides classic autumnal aroma and earthiness that pairs beautifully with both pumpkin and chicken.
• Garlic Powder: Layers savory flavor into the chicken seasonings for extra depth.
• Salt & Black Pepper: Essential for seasoning both chicken and sauce—don’t skimp, as they highlight every other flavor.
• Butter: Enriches the sauce, blending seamlessly with roasted garlic for creamy goodness.
• Roasted Garlic: Offers gentle, caramelized sweetness that elevates the entire dish without any harshness.
• Pumpkin Purée: The star of this sauce; make sure to use pure pumpkin and not pie filling for the right texture and taste.
• Nutmeg: Just a pinch transforms the sauce with subtle warm spice—classic in cream sauces.
• Heavy Cream: Makes the sauce impossibly silky, helping all the flavors meld together luxuriously.
• Grated Parmesan Cheese: Instantly thickens and intensifies the sauce with nutty, salty notes.
• Fettuccine: Wide, ribbon-like noodles perfectly suited for carrying creamy sauce in every bite.
• Chopped Parsley & Extra Parmesan: For that final, fresh brightness and a little extra savory decadence on top.

How to Make Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken

Step 1: Season and Grill the Sage-Rubbed Chicken

Start by massaging those chicken breasts with olive oil, ground sage, garlic powder, salt, and black pepper. Give them a little TLC—every crevice should be seasoned. Preheat your grill or grill pan over medium heat, and cook the chicken for about 6 to 7 minutes on each side. Watch for beautiful grill marks and that golden surface; when they’re cooked through, let them rest so the juices settle. Then, slice the chicken thinly so it will drape elegantly over the pasta later.

Step 2: Make the Pumpkin and Roasted Garlic Cream Sauce

This is where the magic happens. In a large skillet, melt butter with olive oil over medium heat. Toss in your smashed roasted garlic and let it sizzle for around a minute until the aroma fills your kitchen. Add the pumpkin purée, more sage, nutmeg, salt, and pepper, and cook for several minutes while stirring—the sauce will become silky and fragrant. Reduce the heat to low, pour in the heavy cream, and let everything simmer gently to meld the flavors. Stir in the Parmesan and watch as it melts into a velvety, spoon-coating sauce. Adjust your seasoning to taste.

Step 3: Cook the Fettuccine

While your sauce comes together, bring a big pot of salted water to a rolling boil. Add the fettuccine and cook until it’s al dente—firm to the bite but never mushy. Drain thoroughly, reserving a bit of the pasta water in case you want to loosen your sauce later.

Step 4: Combine Pasta and Sauce

Add the drained fettuccine directly to your creamy pumpkin sauce. Toss to coat every strand, letting the pasta soak up the luscious, fragrant blend. Add a splash of reserved pasta water if the sauce needs thinning—aim for a consistency that hugs the noodles without pooling excessively.

Step 5: Plate and Top with Grilled Chicken

Arrange generous piles of saucy fettuccine on each plate. Top with slices of grilled sage-rubbed chicken, artfully fanned for maximum effect (and taste). This step truly makes Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken feel restaurant-worthy at your own table.

How to Serve Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken

Garnishes

Finish your plates with a flurry of chopped fresh parsley and more Parmesan. The parsley adds freshness and color, while the extra Parmesan gives you that irresistible, melty finish. For a little drama, a sprinkle of cracked black pepper or even a drizzle of good olive oil elevates the entire presentation.

Side Dishes

This pasta pairs beautifully with a crisp green salad tossed in a simple vinaigrette—the tang balances all the creaminess of the sauce. Garlic bread (or even focaccia) is basically non-negotiable for mopping up every last bit of sauce. If you’re feeling ambitious, roasted Brussels sprouts or a fall vegetable medley make fantastic colorful additions.

Creative Ways to Present

Serve Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken in shallow bowls for a rustic, homey feel. For dinner parties, you can spiral the pasta into nests and perch the chicken slices on top, garnishing with fried sage leaves for a chef’s touch. Want something extra cozy for autumn gatherings? Try tossing everything together for a warm pasta “salad” set out family-style.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers of Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken in an airtight container in the refrigerator for up to 3 days. The flavors mellow together beautifully, making a next-day lunch you’ll actually crave.

Freezing

While cream-based sauces can sometimes separate or become grainy when frozen, you can freeze the sauce and grilled chicken (without the fettuccine) in separate containers for up to a month. Thaw overnight in the fridge, then reheat and toss with freshly cooked pasta for best results.

Reheating

Warm your pasta gently in a skillet over low heat with a splash of milk or cream to bring the sauce back to life and maintain its creamy texture. The chicken can be reheated in the microwave or in a covered pan until just hot—avoid overcooking, as it can dry out.

FAQs

Can I use rotisserie chicken instead of grilling from scratch?

Absolutely! Shred store-bought rotisserie chicken, sprinkle it with a bit of sage and pepper, then warm gently. While you’ll miss out on the grilled marks and flavor, it’s a great shortcut for busy nights.

Is there a way to make the sauce lighter?

For a lighter version, swap the heavy cream for half-and-half or whole milk. The sauce will be a bit less rich, but it’ll still taste amazing. Go easy on the liquid to avoid a runny texture!

What’s the best way to roast garlic if I’ve never done it before?

Cut the top off a garlic bulb, drizzle generously with olive oil, wrap it in foil, and bake at 400°F for 30 to 35 minutes until it’s golden, soft, and sweetly fragrant. Then just squeeze out the cloves and enjoy!

Can I use other types of pasta?

Definitely—the creamy sauce clings best to wide noodles like pappardelle or tagliatelle, but even penne works in a pinch. Try to avoid super thin pasta, as it can get overwhelmed by the sauce.

Does Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken work for meal prep?

It does! Store everything in separate containers and combine just before serving. The pasta absorbs the sauce if left too long, so mixing at the last minute keeps things fresh and flavorful.

Final Thoughts

If you’re looking for a new autumn tradition or just need a little dinner magic, Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken ticks every box. It’s creamy, comforting, and so incredibly flavorful. Give it a try—your kitchen will smell amazing, and you might just find a new favorite to share with family and friends.

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