Easy Pumpkin and Chicken Pasta Bake Recipe | Creamy Fall Comfort Food
Make pumpkin and chicken pasta bake with this easy recipe. Tender chicken, creamy pumpkin sauce, and baked pasta topped with cheese—perfect for cozy fall dinners and family meals.
Equipment
- Large pot (for pasta)
- Skillet (for sauce)
- Baking dish (9x13 recommended)
- Whisk
- Measuring cups & spoons
- Oven thermometer
Ingredients
For Pasta Bake
- 12 oz pasta (penne or rigatoni)
- 2 cups cooked chicken (shredded or cubed)
- 1½ cups pumpkin puree
- 1 onion, diced
- 2 garlic cloves, minced
- 2 tbsp olive oil or butter
- 1 cup chicken broth
- 1 cup cream or milk
- 1½ cups shredded mozzarella
- ½ cup grated parmesan
- Salt, pepper, and a pinch of nutmeg
Optional Flavor Boosters
- 2 cups spinach or kale
- Fresh sage or thyme
- Red pepper flakes for heat
- ½ cup breadcrumbs for crunchy topping
Instructions
- Cook Pasta – Boil pasta until al dente, drain, and set aside.
- Prepare Chicken – Shred or cube cooked chicken.
- Make Pumpkin Sauce – In a skillet, sauté onion and garlic in olive oil. Stir in pumpkin puree, broth, cream, and seasonings. Simmer until creamy.
- Combine – Toss pasta and chicken with pumpkin sauce until evenly coated.
- Assemble – Transfer mixture to baking dish. Top with mozzarella, parmesan, and optional breadcrumbs.
- Bake – Bake at 375°F (190°C) for 25–30 minutes until cheese is golden and bubbly.
- Serve – Rest for 10 minutes before serving. Garnish with fresh herbs.
Notes
- Make-Ahead: Assemble ahead, refrigerate, and bake when ready.
- Variations: Try vegetarian (mushrooms or beans), spicy (chili flakes), or extra cheesy (ricotta or cream cheese).
- Serving Idea: Pair with garlic bread, salad, or roasted vegetables.
- Storage: Keeps 3 days in fridge, freeze portions for 2 months.