# The Ingredients You'll Need:
→ Meats
01 - 2 medium boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon ground black pepper
→ Pasta
05 - 12 ounces fettuccine or penne pasta
→ Vegetables
06 - 2 cloves garlic, minced
07 - 1 small onion, finely chopped
08 - 1 cup (8 ounces) pure pumpkin purée (not pumpkin pie filling)
→ Sauce
09 - 2 tablespoons unsalted butter
10 - 1 cup heavy cream
11 - 1/2 cup grated Parmesan cheese
12 - 1/4 teaspoon ground nutmeg
13 - 1/4 teaspoon dried sage (optional)
14 - Salt and pepper, to taste
→ Garnish
15 - Extra grated Parmesan cheese
16 - Chopped fresh parsley
# Step-by-Step Instructions:
01 - Boil pasta in a large pot of salted water according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
02 - Season chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken 5 to 6 minutes per side until golden and cooked through. Remove from skillet, rest, then slice into strips.
03 - In the same skillet, melt butter over medium heat. Cook onion until soft, about 2 to 3 minutes. Add garlic and cook an additional 30 seconds.
04 - Add pumpkin purée, heavy cream, nutmeg, and sage if using. Stir and simmer 3 to 4 minutes until sauce thickens slightly.
05 - Stir in Parmesan cheese until melted and smooth. Adjust sauce thickness by adding reserved pasta water one tablespoon at a time. Season with salt and pepper to taste.
06 - Add cooked pasta and sliced chicken to the sauce. Toss gently to coat and warm together for 1 to 2 minutes.
07 - Plate the dish and garnish with extra Parmesan cheese and chopped parsley. Serve immediately.
