If you’re looking for a dish that feels like a warm hug on a plate, you’ve found it with the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe. This comforting, creamy pasta combines the rich sweetness of pumpkin and caramelized roasted garlic with perfectly grilled chicken infused with fragrant sage. Each bite delivers layers of cozy fall flavors, making it an ideal meal to share with family and friends or to savor on a relaxing evening. Whether you’re a seasoned cook or just wanting to impress with something special, this recipe hits the mark for taste and comfort without fuss.
Ingredients You’ll Need
The beauty of the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe lies in how simple yet thoughtfully chosen the ingredients are. Each brings something crucial to the table, whether it’s creamy texture, aromatic depth, or a pop of fresh flavor that makes every mouthful unforgettable.
- 12 ounces fettuccine pasta: The perfect noodle shape to soak up the creamy pumpkin sauce and hold onto every bit of flavor.
- 1 pound boneless skinless chicken breasts: Lean and tender, ideal for grilling and absorbing the sage rub.
- 2 tablespoons olive oil (divided): Adds richness for both the chicken marinade and roasting garlic.
- 1 tablespoon fresh sage (finely chopped): Infuses the chicken with a woodsy, herbaceous aroma that compliments pumpkin beautifully.
- 1 teaspoon kosher salt: Enhances all the natural flavors in every ingredient.
- ½ teaspoon black pepper: Adds just enough kick without overpowering the dish.
- 1 small head garlic: Roasted until sweet and mellow, it melts into the sauce for intense, savory depth.
- 1 tablespoon butter: Adds a velvety richness as the base for the cream sauce.
- 1 cup pumpkin purée: The star ingredient that brings creamy texture and that unmistakable fall flavor.
- 1 cup heavy cream: Contributes to the luscious texture, making the sauce indulgently smooth.
- ½ cup chicken broth: Lightens the sauce slightly and layers in savory notes.
- ¼ teaspoon nutmeg: Just a hint to elevate the pumpkin’s sweetness with warmth.
- ½ cup grated Parmesan cheese: Adds salty, nutty complexity and helps thicken the sauce perfectly.
- Extra sage leaves for garnish (optional): A fresh, pretty finishing touch with herbal vibrance.
How to Make Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Step 1: Roast the Garlic
Start by preheating your oven to 400 degrees Fahrenheit. Take your small head of garlic and slice off the top to expose the cloves, drizzling about a teaspoon of olive oil over it before wrapping it tightly in foil. Roast this for 35 to 40 minutes until the cloves are soft, caramelized, and fragrant. This roasting unlocks the garlic’s natural sweetness, which is essential for the depth of flavor in your sauce.
Step 2: Prepare and Grill the Chicken
While your garlic is roasting, season your chicken breasts with finely chopped fresh sage, the remaining tablespoon of olive oil, kosher salt, and black pepper. Warm up your grill to medium heat and cook the chicken for about 5 to 6 minutes on each side until it’s beautifully charred and cooked through. Let it rest briefly before slicing to keep it juicy and tender.
Step 3: Cook the Fettuccine
Bring a large pot of salted water to a boil, then add your fettuccine. Cook it according to the package instructions until al dente, which usually means just a minute or two less than fully soft so the noodles have a lovely bite. Don’t forget to reserve half a cup of pasta water before draining — it’s a secret weapon for perfect sauce consistency!
Step 4: Create the Cream Sauce
In a large skillet, melt the butter over medium heat. Squeeze the roasted garlic cloves out of their skins into the pan and gently mash them with a spoon or spatula. Stir in your pumpkin purée, heavy cream, chicken broth, and a pinch of nutmeg, then let the sauce simmer for 4 to 5 minutes until it’s smooth and has thickened slightly. Finally, fold in the grated Parmesan cheese until it melts into a velvety, flavorful sauce.
Step 5: Combine Pasta and Sauce, Then Serve
Add the cooked fettuccine to your skillet, tossing it gently so every strand is coated in that luscious cream sauce. If the sauce feels too thick, loosen it with some of the reserved pasta water to achieve the perfect silky texture. Top the pasta with your sliced grilled sage-rubbed chicken and garnish with a few fresh sage leaves for a beautiful and fragrant finish.
How to Serve Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Garnishes
Fresh sage leaves are the go-to garnish for this dish, adding a vibrant green pop and refreshing herbal notes on top of the creamy pumpkin sauce. For an extra touch of indulgence, you can sprinkle some more grated Parmesan or even a crack of black pepper to enhance aroma and visual appeal.
Side Dishes
This meal pairs wonderfully with crisp, lightly dressed greens such as arugula or spinach salad, which cut through the creaminess with their bright acidity. Roasted autumn vegetables like Brussels sprouts or butternut squash also complement the flavors beautifully, keeping the cozy vibe while bringing textural contrast.
Creative Ways to Present
Try serving the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe in wide, shallow bowls that showcase the chicken slices and allow your sauce to shine. A drizzle of extra olive oil or a small dollop of mascarpone cheese adds a luxurious finish. For gatherings, present the grilled chicken family-style on a platter with the pasta set alongside for guests to serve themselves, encouraging a warm, shared dining experience.
Make Ahead and Storage
Storing Leftovers
Leftover pumpkin and roasted garlic cream sauce pasta tastes just as delightful the next day. Store your pasta and chicken in an airtight container in the refrigerator, ideally keeping them separate to preserve textures. The sauce will slightly thicken overnight, so just reheat gently with a splash of broth or cream to bring it back to lusciousness.
Freezing
This recipe can be frozen, but for best results, freeze the sauce separately from the pasta and chicken. Pumpkin and cream-based sauces can sometimes separate after freezing, so reheat slowly and whisk well. Cooked chicken also freezes well but can dry out, so add a touch of broth while reheating to keep it moist and tender.
Reheating
To reheat, warm your sauce gently on the stove over low heat, stirring frequently to maintain creaminess. Add reserved pasta water or broth to loosen the sauce as needed. Reheat the pasta and grilled chicken either in the microwave or covered in a pan on low heat to avoid drying out, then combine just before serving for that freshly-made taste.
FAQs
Can I use a different type of pasta?
Absolutely! While fettuccine is ideal for this recipe because of its wide shape that holds the sauce well, penne or linguine also work wonderfully and can be substituted based on your preference or what you have on hand.
Is there a lighter alternative to heavy cream?
Yes, you can swap heavy cream for half-and-half if you want a lighter sauce. Keep in mind it will be less rich but still delicious and creamy, balancing the pumpkin’s natural sweetness beautifully.
How do I know when the chicken is fully cooked?
Chicken breasts should reach an internal temperature of 165 degrees Fahrenheit to be safe and juicy. If you don’t have a thermometer, slice into the thickest part to ensure no pink remains and juices run clear.
Can I prepare the roasted garlic in advance?
Definitely! Roasted garlic can be made up to 3 days ahead and stored in the refrigerator. This saves you time on cooking day and intensifies the flavor as it chills, making it even more mellow and delicious.
What can I do if my sauce is too thick or too thin?
This recipe’s beauty is its flexibility. If the sauce becomes too thick, simply stir in a little reserved pasta water or chicken broth to loosen it. If it’s too thin, let it simmer a bit longer to reduce and thicken up before adding the Parmesan cheese.
Final Thoughts
I can’t recommend the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe enough for anyone seeking a flavor-packed, comforting dinner with a touch of elegance. It’s that kind of recipe you’ll reach for again and again when you want to impress or simply enjoy something deliciously cozy at home. Grab your ingredients, trust the process, and prepare to savor every bite of this creamy, hearty feast! You’re going to love it.
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Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American, Italian-inspired
Description
This Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken is a comforting fall-inspired dish combining tender grilled chicken with a rich, creamy pumpkin sauce infused with sweet roasted garlic and fragrant sage. Perfect for a cozy dinner, the fettuccine is coated in a smooth, slightly nutty sauce with a touch of nutmeg, topped with savory grilled chicken and garnished with fresh sage leaves for an elegant finishing touch.
Ingredients
Pasta and Chicken
- 12 ounces fettuccine pasta
- 1 pound boneless skinless chicken breasts
- 2 tablespoons olive oil (divided)
- 1 tablespoon fresh sage, finely chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Roasted Garlic and Sauce
- 1 small head garlic
- 1 tablespoon butter
- 1 cup pumpkin purée
- 1 cup heavy cream
- ½ cup chicken broth
- ¼ teaspoon nutmeg
- ½ cup grated Parmesan cheese
- Extra sage leaves for garnish (optional)
Instructions
- Roast Garlic: Preheat the oven to 400°F. Slice the top off the head of garlic to expose the cloves. Drizzle with 1 teaspoon olive oil, wrap tightly in foil, and roast in the oven for 35–40 minutes until the garlic is soft and caramelized.
- Prepare and Grill Chicken: Meanwhile, season the chicken breasts with finely chopped sage, 1 tablespoon olive oil, kosher salt, and black pepper. Grill the chicken over medium heat for 5–6 minutes per side until fully cooked. Set aside to rest before slicing thinly.
- Cook Pasta: Cook the fettuccine in salted boiling water according to package instructions until al dente. Reserve ½ cup of the pasta cooking water, then drain the pasta thoroughly.
- Make Pumpkin Cream Sauce: In a large skillet over medium heat, melt the butter. Squeeze the softened roasted garlic cloves out of their skins into the skillet and mash lightly with a spoon. Stir in the pumpkin purée, heavy cream, chicken broth, and nutmeg. Simmer the sauce gently for 4–5 minutes until it is smooth and slightly thickened.
- Add Cheese and Combine: Stir in the grated Parmesan cheese until completely melted and incorporated into the sauce. Add the cooked fettuccine to the skillet and toss to coat the pasta evenly, adding reserved pasta water if needed to loosen the sauce.
- Serve: Plate the creamy pumpkin-fettuccine and top each serving with sliced grilled sage-rubbed chicken. Garnish with extra sage leaves if desired to add a fresh herb aroma.
Notes
- For a lighter sauce, substitute half-and-half for the heavy cream without sacrificing flavor.
- This sauce also pairs well with other pasta shapes such as penne or linguine.
- Roasted garlic can be prepared ahead of time and stored in the refrigerator for several days for convenience.
