Chicken Pumpkin Pasta Bake
Prep time: 
Cook time: 
Total time: 
Serves: 10 serving
Pumpkin sauce:
  • 1 Tbsp butter
  • 1 onion, halved and thinly sliced
  • ¼ cup dry white wine
  • 1 clove garlic, minced
  • 2 cups pumpkin puree
  • 1 cup low-sodium chicken broth
  • 1 cup whole milk
  • ¼ cup olive oil
  • 1 tsp salt
  • 1½ tsp rubbed sage
  • pinch ground nutmeg
  • ¼ tsp black pepper
  • 1 lb dry whole wheat macaroni
  • 1 lb boneless, skinless chicken breasts
  • 1 cup (4 oz) fresh mozzarella, shredded
  • ¼ cup Parmesan cheese
  1. Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking pan with nonstick cooking spray and set aside.
  2. Heat the butter in a large, deep skillet over medium-low heat. Once hot, add the onions and cook for 5-10 minutes, until softened. Add the wine and continue cooking until onions are caramelized and golden brown, about 15 minutes.
  3. To the onions, add the garlic and saute for 30-60 seconds or until fragrant. Add the pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper; cook until heated through.
  4. Meanwhile, bring a large pot of water to a rolling boil. Add the macaroni and cook until al dente, about 9-10 minutes. Using a large slotted spoon, remove the pasta to a strainer and run under cool water, reserving the pasta water.
  5. To the pot with pasta water over medium-low heat, add the chicken. Cook for 8-10 minutes or until cooked through. Remove to a cutting board and chop into bite-sized pieces.
  6. Add the pasta and chicken to the pumpkin sauce; stir well. Add ½ of the mozzarella cheese and gently mix. Transfer to the prepared baking dish and top with remaining mozzarella and Parmesan.
  7. Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling. Let stand a few minutes before serving.
Recipe slightly adapted from Pinch of Yum
Nutrition Information
Serving size: 1/10th (about 1½ cups) Calories: 355 Fat: 12.3 Carbohydrates: 40.1 Sugar: 4.4 Sodium: 464 Fiber: 6.3 Protein: 20.5 Cholesterol: 37
Recipe by Prevention RD at