Chicken Bacon Pumpkin Pasta Bake
Ingredients
For the Pumpkin Sauce
- 1 tablespoon butter
- 1 yellow onion
- a splash of white wine
- 1 clove garlic
- 18 ounces pumpkin puree
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 1/2 teaspoons rubbed sage
- a pinch of freshly grated nutmeg
- freshly cracked black pepper to taste
For the Pasta
- 1 lb. uncooked pasta
- 1 lb. boneless skinless chicken breasts
- 1 cup Mozzarella or other white melty cheese
- 1/4 cup Parmesan cheese
- crumbled, cooked bacon
- parsley for topping
Instructions
- 1
Heat the butter in a large skillet over medium‑low heat. Cut the onion into thin slices and add to the melted butter in the pan. Keeping the heat on medium‑low, cook the onions until they are caramelized and deep golden brown, about 20‑30 minutes. You can add a splash of white wine as they're cooking to get a little extra sweetness.
20 min - 2
Puree the garlic, pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper in a blender until smooth. Add to the caramelized onions in the pan and cook until heated through.
- 3
Cook the pasta according to package directions, stopping a little early so they are still firm enough to hold their shape in the oven. Drain and set aside. Meanwhile, bring a pot of water to boil and add the chicken, cooking for 10‑15 minutes or until the chicken is no longer pink. Remove from the water; when cool enough to handle, shred the chicken.
10 min - 4
Preheat the oven to 350 °F. Toss the cooked pasta, chicken, and bacon with the pumpkin sauce and 1/2 cup Mozzarella cheese. Transfer to a greased 9×13 baking dish, top with remaining cheese and cover with greased foil to prevent sticking. Bake for 15‑20 minutes or until the cheese is melted and the sauce is bubbling. Sprinkle with fresh parsley and let stand a few minutes before serving.
15 min
