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Chicken-Pumpkin Alfredo
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Savory chicken strips and pumpkin in a creamy Alfredo sauce - a quick and elegant dish ready in 30 minutes.
Ingredients:
  • 1 (16 ounce) package dry fettuccine pasta
  • 3 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • 2 cups half-and-half
  • 1 cup pumpkin puree
  • 0.5 cup freshly grated Parmesan cheese
  • 1.5 teaspoons salt, divided
  • 0.5 teaspoon ground black pepper, divided
  • 10 ounces chicken tenderloin strips
  • 0.25 teaspoon dried sage
  • 0.25 teaspoon granulated garlic
  • 2 tablespoons chopped fresh basil
Instructions:
  • Fill a large pot with salted water and bring it to a rolling boil. Boil fettuccine until al dente, for about 8 minutes.
  • As the pasta cooks, melt 2 tablespoons of butter in a saucepan over medium heat. Sauté minced garlic until golden and aromatic, for about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon of salt, and 1/4 teaspoon of pepper. Mix well to combine.
  • In a skillet over medium heat, melt the remaining butter. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Cook the seasoned chicken in the hot butter until golden and fully cooked, about 6 minutes.
  • Stir in the chopped basil into the pumpkin Alfredo sauce.
  • After cooking the pasta, simply combine it with the chicken and sauce, mix well, and enjoy your delicious meal.

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