Pumpkin Sage Chicken Alfredo with Toasted Pecans

Pumpkin Sage Chicken Alfredo with Toasted Pecans ingredients

• 1.25 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 0.5 tsp salt
• 0.25 tsp black pepper
• 12 oz orecchiette pasta
• 0.5 cup pecan halves
• 0.5 cup unsalted butter
• 3 cloves garlic, minced
• 2 tbsp fresh sage leaves, chopped
• 1 cup pumpkin puree (not pie filling)
• 1.5 cups heavy cream
• 0.5 cup chicken broth
• 1 cup grated Parmesan cheese
• 0.25 tsp freshly grated nutmeg
• 0.5 tsp salt
• 0.25 tsp black pepper

How to make Pumpkin Sage Chicken Alfredo with Toasted Pecans

1. Pat 1.25 lbs boneless, skinless chicken breasts dry and season with 0.5 tsp salt and 0.25 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat.
2. Sear the chicken breasts for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Remove from skillet, tent with foil, and let rest for 5 minutes before dicing into bite-sized pieces.
3. While the chicken rests, add 0.5 cup pecan halves to a small dry skillet over medium-low heat. Toast for 3-5 minutes, stirring occasionally, until fragrant and lightly browned. Remove from heat and set aside.
4. Bring a large pot of generously salted water to a boil. Add 12 oz orecchiette pasta and cook according to package directions until al dente. Reserve 1 cup of the pasta cooking water before draining.
5. In the same large skillet (or a clean one), melt 0.5 cup unsalted butter over medium heat. Add 3 minced garlic cloves and 2 tbsp chopped fresh sage leaves; sauté for 1-2 minutes until fragrant.
6. Stir in 1 cup pumpkin puree, ensuring it's well combined with the butter and aromatics. Cook for 2-3 minutes to warm through and deepen the flavor.
7. Pour in 1.5 cups heavy cream and 0.5 cup chicken broth. Bring the mixture to a gentle simmer, stirring occasionally. Cook for 3-5 minutes until the sauce slightly thickens.
8. Reduce heat to low and gradually whisk in 1 cup grated Parmesan cheese until smooth and fully incorporated. Stir in 0.25 tsp freshly grated nutmeg, 0.5 tsp salt, and 0.25 tsp black pepper. If the sauce is too thick, add a splash of the reserved pasta water until desired consistency is reached.
9. Add the drained orecchiette pasta and diced chicken to the pumpkin Alfredo sauce, tossing gently to coat everything evenly.
10. Divide the pasta among serving plates and sprinkle generously with the toasted pecan halves. Serve immediately.

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