Autumn Pumpkin Chicken Alfredo Pappardelle Pasta

By: Frederike Lachance-Brulotte

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Prep
Cook
Skill
Intermediate
Diet
High Protein
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. And what better way to treat yourself than with a comforting pasta recipe? With Barilla’s delicious and perfectly al dente Pappardelle, Frédérike Lachance-Brulotte of Folks & Forks made a favourite pasta recipe with local and seasonal ingredients: Chicken Alfredo with pumpkin! Try this delicious and easy alfredo sauce recipe with Barilla Pappardelle. Their wide shape is perfect for rich sauces, and it comes in nests which are easy to measure for how many people you are serving (roughly 4 nests per person!!) 

Ingredients 6 Number of Servings

1 box Barilla Pappardelle pasta

1 pumpkin, sliced in half and gutted

2 tbsp olive oil

cup salted butter

2 chicken breasts, cut into small strips

2 cloves of garlic, finely chopped

½ cup of dry white wine (can substitute with vegetable broth)

473 ml heavy cream

1 cup grated Parmesan or Romano cheese

¼ cup pasta cooking water

Salt and freshly ground pepper

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Instructions

  • Preheat the oven to 400 F. 

  • 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. 

  • When the pumpkin is ready, scoop out the flesh and purée. Set aside. 

  • In a pot of boiling salted water, cook the Barilla Pappardelle until al dente. Reserve some of the cooking water, drain and set aside. 

  • While the pasta is cooking, melt the butter in a saucepan over low heat. Add the chicken strips and cook them for about 4 minutes. Add the garlic and cook for another minute. 

  • 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. 

  • 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. 

  • Stir the Barilla pasta into the sauce, adding a little pasta water as needed. 

  • Serve immediately, then garnish with freshly chopped parsley and a little more freshly ground pepper.

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