Name: Chicken-Pumpkin Alfredo
Prep time: 15 min
Cook time: 15 min
Yield: 5
Ingredients: Dry fettuccine pasta - 1 (16 ounce) package; Unsalted butter, divided - 3 tablespoons; Garlic, minced - 3 cloves; Half-and-half - 2 cups; Pumpkin Puree - 1 cup; Freshly grated Parmesan cheese - ½ cup; Salt, divided - 1 ½ teaspoons; Ground black pepper, divided - ½ teaspoon; Chicken tenderloin strips - 10 ounces; Dried sage - ¼ teaspoon; Granulated garlic - ¼ teaspoon; Chopped fresh basil - 2 tablespoons

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chicken-Pumpkin Alfredo

1. Dry fettuccine pasta - 1 (16 ounce) package

2. Unsalted butter, divided - 3 tablespoons

3. Garlic, minced - 3 cloves

4. Half-and-half - 2 cups

5. Pumpkin Puree - 1 cup

6. Freshly grated Parmesan cheese - ½ cup

7. Salt, divided - 1 ½ teaspoons

8. Ground black pepper, divided - ½ teaspoon

9. Chicken tenderloin strips - 10 ounces

10. Dried sage - ¼ teaspoon

11. Granulated garlic - ¼ teaspoon

12. Chopped fresh basil - 2 tablespoons

How to cook deliciously - Chicken-Pumpkin Alfredo

1. Stage

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.

2. Stage

While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.

3. Stage

Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.

4. Stage

Add the chopped basil to the Pumpkin Alfredo sauce.

5. Stage

Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.