My Pumpkin Chicken Pasta Bake Is a Cozy Family Favorite
Ingredients
- 1 pound mezze rigatoni or other short pasta
- 4 tablespoons unsalted butter
- 1 can 100% pumpkin purée
- 2 teaspoons dried sage or 1 teaspoon fresh minced sage
- 1 teaspoon freshly ground black pepper, plus more to taste
- 1/2 teaspoon kosher salt, plus more for pasta water and to taste
- 1 rotisserie chicken, shredded
- 2 cups grated Havarti cheese
- Chopped fresh chives, for serving, optional
Instructions
- 1
Preheat the oven to 400ºF.
- 2
Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions, reserving 1 1/4 cups of cooking water before draining.
- 3
In the now-empty pot, melt the butter over medium heat. Stir in the pumpkin purée, dried sage, pepper, and salt. Cook, stirring occasionally, until steaming, about 2 minutes. Taste the sauce and adjust the salt and pepper to your liking.
2 min - 4
Stir in the shredded chicken, then the cooked pasta and pasta water. Stir until the pasta is fully coated with the sauce. Transfer the pasta mixture to a 9x13-inch baking dish and spread it into an even layer. Top evenly with the shredded cheese.
- 5
Bake until the cheese is melted, about 10 minutes. Turn on the broiler and broil until the cheese is bubbly and browned and the pasta is beginning to brown on the edges, about 5 minutes.
10 min - 6
Serve topped fresh chives, if desired. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
Per serving (based on 6 servings)
