Creamy Pumpkin Pasta with Chicken in ONE POT!

No, really. All made in one pot. I swear! SO SIMPLE to make, either for a whole family or just yourself. Prepared and in your mouth in 20 minutes. SO creamy and delicious, you’re going to love this.

For the chicken:

2 tablespoons olive oil

½ yellow onion

1 pound chicken breast

1 teaspoon salt

1 teaspoon pepper

1/3 cup fresh parsley

 For the pasta:

1 pound uncooked pasta

2 cups water

2 cups chicken broth

1 teaspoon salt

1 teaspoon nutmeg

1 ¼ cup pumpkin puree

  1. To prepare your ingredients, chop the parsley. Then dice the onion and cut the chicken breast into small pieces.
  1. In a large pot, heat the olive oil. Saute the onions until fragrant, about 2 minutes. Add the chicken, salt, pepper and parsley. Stir and cook for a few minutes until there is no more pink on the outside. (If the inside is not fully cooked, that’s okay, it will continue to cook with the pasta.)
  1. Add the pasta, water, chicken broth, salt, nutmeg and pumpkin. Mix together. Bring to a boil and cover. Let this cook on medium heat until the pasta has absorbed all of the liquid and has turned into a nice creamy sauce, about 10-12 minutes. As the sauce thickens, be sure to stir every few minutes so it does not stick to the bottom of the pot. (If it is too creamy for your liking, you can stir in more water, ¼ cup at a time.)
  1. Serve with a garnish of fresh parsley, cracked black pepper and parmesan cheese.


Ways to vary the recipe:

  1. Make it vegetarian by leaving out the chicken. You can also add spinach. (!)
  2. If you would like less of a pumpkin flavor, add only 1 cup of pumpkin puree. You can also change the 2 cups of water to 2 cups of chicken broth for a total of 4 cups of chicken broth.
  3. Make it spicy by adding red pepper flakes and more black pepper.



Seriously, you’re going to LOVE this. Let me know when you try it! Send me a pic!

Have a great week!


27 thoughts on “Creamy Pumpkin Pasta with Chicken in ONE POT!

  1. i followed the recipe rxacy as you made it. I did it while watching the video. You state to add 1/2 cup of parsley in the video and 1/3 in the written directions. I added 1/3. My boyfriend took one bite and spit it out. He hated it. I took a bite and too felt that it was overpowering with parsley. He watched me make it as I followed what you did in the video. It was absolutely disgusting. I was so disappointed because it looked like it would be great.

      • I made this tonight for my partner after my mom sent me the link and it was fabulous! I’m not sure why this negative comment is here – it was a simple and foolproof recipe. Simply suggest an alternation to the recipe or don’t comment at all. Who spits out food, anyways?

      • Aw I’m so glad you made it and enjoyed it!!! As for the negative comment, I guess you can’t make everyone happy, right? But I’m so glad you didn’t let that deter you from trying it! It really is so good! I was about to make another video soon turning it into a vegetarian version with beans and veggies!!

    • I did not have any fresh parsley, so I used a tsp of dried. Did not notice the taste at all. I would suggest using a handful of spinach instead.

  2. I made it with brown rice fettucini pasta, so no white flour. It came out a bit more watery than I’d like, but after it sat for 10 minutes, it did thicken up. My hubby and I like Indian and spicy, so I was thinking of adding some curry and red pepper flakes next time. Oh. I did put a tbsp of plain yogurt on top of each serving and I think that added a little somethin.

  3. I just made this I think it is very good. I did not add as much salt as I don’t care for it. Delicious will definitely make again.

  4. I made this tonight and our family rated it 4 out of 5 stars. Alterations made: cooked spaghetti squash in the microwave and dumped it into the pot around 10 minutes before serving. I also added spinach, only 1 cup of pumpkin, no water, and 1/2 tsp of salt vs. 1 tsp, and cooked an additional 10 minutes.

    Outcome: it was watery – more like a soup consistency, even after cooking it 20 minutes – I’m not sure why.I thought be alleviating the water (since I wasn’t cooking pasta) that it would be the right consistency. Oh, well.

    My husband – I just found out – isn’t that fond of nutmeg and he immediately said, “It has too much of a certain spice.” My daughter and I liked the meal, overall.

    Oh, and for the person who asked how much this makes – I served it with vegetables on the side, and the casserole made a huge pot. It served three of us, plus I froze some – maybe for another 6 servings?

    (I’m the one who asked you about using spaghetti squash versus pasta.)

  5. I saw the recipe and instantly wanted to try it because I’m am obsessed with everything pumpkin! I was curious to see how the recipe would turn out and taste. I was ecstatic to find this dinner turned out and tasted absolutely fabulous! I was so happy to find out how easy it was to make, especially after a long day of working as a nurse! I made the pasta vegetarian to cater towards some members of the family and severed it in addition with chicken Parmesan, which the combination was yummy! Thank you for the recipe idea!!

  6. My guess is the person complaining about the parsley used dried parsley and not fresh parsley (even though your recipe specifically says “fresh”). 1/3 cup of dried parsley would be A LOT. I’m vegan and trying this tomorrow, using veggie broth and Beyond Chicken. Can’t wait!

  7. Going into our 2nd year of making your Creamy Pumpkin Pasta. LOVE this recipe! I selfishly freeze the leftovers, so I can take them in MY lunch, lol. Just reread the recipe, and realized I missed the parmesan cheese. This recipe just went from a 10 to a 20, right? Oh, also, since I had pumpkins in the garden, I pureed and froze my own pumpkin. I knew I was going to need a lot. I used rotini, since it was what I had, and always use it now. Thanks for a great recipe:)

  8. Tried this recipe today ant it turned out to be amazing!! My alterations: gluten-free corn pasta (penne), Cayenne pepper and a bit of curry added. Flavourous combination and so quick to prepare! Thank you sooo much for this recipe!

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