Description

This Pumpkin Sage Chicken Alfredo is a comforting and flavorful twist on the classic Alfredo pasta. Tender, pan-seared chicken breasts are paired with a creamy pumpkin and sage sauce, tossed with fettuccine or linguine for a perfect autumn-inspired dinner that’s ready in just 35 minutes.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts
Salt and pepper, to taste
1 tbsp olive oil

Sauce

2 tbsp unsalted butter
2 cloves garlic, minced
1 tbsp fresh sage, chopped (or 1 tsp dried sage)
1 cup canned pumpkin puree
1 cup heavy cream
½ cup grated Parmesan cheese
Salt and black pepper, to taste
Pinch of nutmeg (optional)

Pasta & Garnishes

12 oz fettuccine or linguine
Extra Parmesan cheese, for garnish
Crispy sage leaves, for garnish (optional)
Crushed walnuts or toasted pine nuts, for garnish (optional)

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Instructions

Cook the Pasta: Bring a large pot of salted water to a boil and cook the fettuccine or linguine according to package directions until al dente. Drain the pasta and set it aside.
Cook the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat the olive oil in a skillet over medium heat. Sear the chicken for about 5–6 minutes on each side until the chicken is golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes, then slice it thinly.
Make the Sauce: Using the same skillet, melt the butter over medium heat. Add the minced garlic and chopped sage and cook for 1–2 minutes until fragrant. Stir in the pumpkin puree and heavy cream and simmer gently for 3–5 minutes, stirring occasionally. Add the grated Parmesan cheese, salt, black pepper, and a pinch of nutmeg if using. Stir everything until the sauce is smooth and creamy.
Combine & Serve: Toss the cooked pasta into the pumpkin Alfredo sauce until well coated. Plate the pasta and top it with the sliced chicken. Garnish with extra Parmesan cheese, crispy sage leaves, and crushed walnuts or toasted pine nuts if desired. Serve immediately.

Notes

Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
You can substitute heavy cream with half-and-half for a lighter sauce, but it may be less rich.
Use fresh sage for the best flavor, but dried sage is a good alternative.
For a nut-free version, omit the walnuts or pine nuts garnish.
To make crispy sage leaves, fry sage leaves quickly in hot oil until crisp, then drain on paper towels.