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

Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
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4.7 from 27 reviews

Indulge in a comforting autumn meal with this Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken. Creamy pumpkin sauce with roasted garlic coats al dente fettuccine, topped with flavorful grilled chicken. A perfect balance of savory and sweet, ideal for a cozy dinner.

Ingredients

Units Scale

For the chicken:

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon ground sage
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the sauce:

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 6 cloves roasted garlic (smashed)
  • 1 cup pumpkin purée (not pie filling)
  • 1/2 teaspoon ground sage
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese

For serving:

  • 12 ounces fettuccine, cooked al dente
  • chopped parsley and extra Parmesan for garnish

Instructions

  1. Rub the chicken: Rub the chicken breasts with olive oil, sage, garlic powder, salt, and pepper. Preheat a grill or grill pan over medium heat and cook the chicken for 6–7 minutes per side, or until cooked through and nicely browned. Remove from heat, let rest, then slice thinly.
  2. Prepare the sauce: Heat butter and olive oil in a large skillet over medium heat. Add the smashed roasted garlic and cook for 1 minute until fragrant. Stir in the pumpkin purée, sage, nutmeg, salt, and pepper. Cook for 2–3 minutes, stirring frequently. Reduce heat to low and stir in the heavy cream. Simmer for 5 minutes, then add the Parmesan cheese and stir until melted and smooth. Taste and adjust seasoning as needed.
  3. Combine and serve: Add the cooked fettuccine to the skillet and toss to coat in the sauce. Serve warm with grilled chicken slices on top. Garnish with chopped parsley and extra Parmesan.

Notes

  • To roast garlic, cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and bake at 400°F (200°C) for 30–35 minutes until soft.
  • This dish pairs beautifully with a crisp green salad or garlic bread.

Nutrition

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