Barilla Autumn Pumpkin Chicken Alfredo Pappardelle Pasta
Barilla Autumn Pumpkin Chicken Alfredo Pappardelle Pasta
Chicken, pumpkin purée and parmesan in a rich alfredo sauce just in time for fall
1 hours 10 minutes total
- Butter
- Chicken
- Garlic
- Intermediate
- Long
- Meat
- Parmesan Cheese
- Red or White Wine
- Winter and Soup Recipes
When days are getting shorter and the heat is giving way to the mild fall breeze, it’s time to bring out the sweaters, place some logs in the fireplace and prep some good comfort food recipes. Frédérike Lachance-Brulotte of @folksandforks made this recipe with local and seasonal ingredients—chicken alfredo with pumpkin and perfectly al dente Barilla Pappardelle pasta!
Ingredients
Serves 6
1 box | Barilla Pappardelle pasta |
1 | pumpkin, sliced in half and gutted |
2 tbsp | olive oil |
1/3 cup | salted butter |
2 | chicken breasts, cut into small strips |
2 | garlic cloves, finely chopped |
1/2 cup | dry white wine or vegetable broth |
473 ml | heavy cream |
1 cup | parmesan or Romano cheese, grated |
1/4 cup | pasta cooking water |
To taste | salt and freshly ground pepper |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs
Method
Chef's tip
This recipe can also be made using Barilla Tagliatelle pasta.
Step 1
Preheat the oven to 400°F.
Step 2
Brush the inside of the pumpkin with olive oil and season with salt and pepper. Place on a baking sheet and bake for 40 minutes, or until you can easily pierce the flesh with a knife.
Step 3
When the pumpkin is ready, scoop out the flesh and purée. Set aside.
Step 4
In a pot of boiling salted water, cook the Barilla Pappardelle pasta until al dente. Reserve some of the cooking water, drain and set aside.
Step 5
While the pasta is cooking, melt the butter in a saucepan over low heat. Add the chicken strips and cook for about 4 minutes. Add the garlic and cook for another minute.
Step 6
Deglaze with white wine (or broth), reduce for 1 minute, then add the cream, pumpkin purée and parmesan. Let the sauce simmer over low heat for about 5 minutes while stirring occasionally.
Step 7
Stir the Barilla Pappardelle pasta into the sauce, adding a little pasta water as needed.
Step 8
Garnish with parsley and freshly ground pepper to serve.
Pappardelle
Pappardelle, originating from Tuscany, boasts wide, flat ribbons that are perfect for hearty ragùs and creamy sauces. Its luxurious texture adds depth to dishes, making it a favourite for special occasions and romantic dinners. The name comes from a Tuscan dialect verb referring to eating with childlike joy and pleasure. Plus, it comes in easy to measure nests that work to elevate any meal.
- Shape Long
- Cook time 7 mins
- Pack size 450 g
- Range Classic Blue Box
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