Ingredients:
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1 package (12 oz) Al Dente Roasted Garlic Fettuccine
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1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
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1 tablespoon olive oil
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1 tablespoon butter
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1 lb cremini or button mushrooms, sliced
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3 cloves garlic, minced
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1/2 cup canned pumpkin puree (not pumpkin pie filling)
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1/2 cup heavy cream (or half-and-half for a lighter sauce)
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1/4 cup chicken broth
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1/4 cup grated Parmesan cheese, plus more for serving
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1 teaspoon dried sage
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Salt and freshly ground black pepper to taste
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Optional: Pinch of nutmeg and/or chopped fresh parsley or sage for garnish
Instructions:
Cook the Fettuccine: Bring a large pot of salted water to a rolling boil. Add Al Dente Roasted Garlic Fettuccine and cook according to package directions until al dente. Drain the pasta, reserving about 1/2 cup of the pasta cooking water. Set aside.
Sear the Chicken: Season the chicken pieces with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and cooked through, about 5-7 minutes. Remove the chicken from the skillet and set aside.
Sauté the Mushrooms: Add the butter to the same skillet. Once melted, add the sliced mushrooms and a pinch of salt. Cook over medium heat, stirring occasionally, until the mushrooms release their liquid and turn golden brown and tender, about 8-10 minutes.
Make the Pumpkin Sauce: Add the minced garlic and dried sage to the skillet with the mushrooms and cook for about a minute until fragrant. Pour in the chicken broth, stirring to scrape up any browned bits from the bottom of the pan.
Stir in the pumpkin puree and heavy cream: Whisk until the sauce is smooth and creamy. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to thicken slightly. Season with salt, pepper, and a pinch of nutmeg if desired.
Combine: Add the cooked fettuccine and the cooked chicken back into the skillet with the pumpkin sauce. Toss gently to combine. Stir in the grated Parmesan cheese. Toss again, adding a little of the reserved pasta cooking water if needed to reach your desired sauce consistency.
Serve: Divide among serving bowls. Garnish with fresh parsley or sage and extra grated Parmesan cheese. Serve immediately.
