Creamy Chicken and Pumpkin Pasta

Soft pumpkin partly mashed into the pan makes a golden sauce for penne and tender chicken. A little cream and Parmesan round it out, while some pumpkin pieces stay intact.

Ingredients

• 300 g dried penne
• 400 g chicken breast, diced
• 400 g peeled pumpkin, diced small
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tbsp olive oil
• 200 ml chicken stock
• 100 ml heavy cream
• 40 g grated Parmesan
• ¼ tsp ground nutmeg
• ½ tsp salt
• ¼ tsp black pepper

Method

1. Bring a large pan of water to the boil. Cook the penne according to the package directions until just tender. Reserve 150 ml cooking water before draining.
2. Heat one tablespoon oil in a wide deep skillet over medium-high heat. Add diced chicken and half the salt. Cook for 6–8 minutes, turning, until browned and at least 74°C in the largest piece. Transfer to a clean plate.
3. Add the remaining oil and onion to the skillet. Cook for four minutes, then stir in garlic for 30 seconds. Add pumpkin cubes about 1 cm wide, stock and remaining salt. Cover and simmer for 12–15 minutes until pumpkin is very tender.
4. Mash about half the pumpkin in the skillet with a fork, leaving small soft pieces. Stir in cream, nutmeg and pepper. Simmer gently for two minutes.
5. Return the chicken and its juices, then add drained pasta and Parmesan. Toss for 1–2 minutes until hot, loosening with reserved pasta water a little at a time.
6. Serve immediately with the creamy sauce clinging to the penne. No extra topping is needed.
7. Cool leftovers within two hours and refrigerate for up to three days. Reheat with a splash of water until the chicken and pasta reach 74°C throughout.

Small pumpkin cubes

Cut the pumpkin to about 1 cm so it softens during the short covered simmer.

Keep some texture

Mash only half the cooked pumpkin. The rest gives soft bites throughout the pasta.

Loosen before serving

Pasta absorbs sauce quickly. Add the reserved cooking water gradually until the sauce coats the penne.

FAQs

How many servings does this make?

Makes 4 servings using the pan or equipment listed.

What should I check before serving?

Serve immediately with the creamy sauce clinging to the penne. No extra topping is needed.

How should I store leftovers?

Cool leftovers within two hours and refrigerate for up to three days. Reheat with a splash of water until the chicken and pasta reach 74°C throughout.