Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 26 reviews
  • Author: Maria
  • 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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://savoryhomeeats.com/pumpkin-and-roasted-garlic-cream-sauce-fettuccine-with-grilled-sage-rubbed-chicken-recipe/