Pumpkin Alfredo with Chicken

By Taste Of Home Editorial Team

Recipe by Courtney Stultz, Weir, Kansas

Tested by Taste of Home Test Kitchen

I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. —Courtney Stultz, Weir, Kansas

Ingredients

• 1 tablespoon olive oil
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces uncooked spiral pasta
• 2 cups fresh broccoli florets
• 1/4 cup butter, cubed
• 3 garlic cloves, minced
• 1 cup half-and-half cream
• 1 cup canned pumpkin
• 1/2 cup shredded Parmesan cheese
• 1/8 teaspoon ground nutmeg
• 4 bacon strips, cooked and crumbled
• Minced fresh parsley

    

Ingredients

• 1 tablespoon olive oil
• 2 boneless skinless chicken breast halves (6 ounces each)
• 1 tablespoon Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces uncooked spiral pasta
• 2 cups fresh broccoli florets
• 1/4 cup butter, cubed
• 3 garlic cloves, minced
• 1 cup half-and-half cream
• 1 cup canned pumpkin
• 1/2 cup shredded Parmesan cheese
• 1/8 teaspoon ground nutmeg
• 4 bacon strips, cooked and crumbled
• Minced fresh parsley

Directions

1. 2In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.

Directions

1. In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm.