If you are craving a cozy, flavorful dinner that captures the essence of fall, the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe is an absolute must-try. This dish brings together the creamy richness of pumpkin and roasted garlic in a luscious sauce that perfectly coats tender fettuccine, all topped with juicy grilled chicken seasoned with fragrant sage. It’s a harmonious blend of autumnal flavors and textures that will have you reaching for seconds and inviting friends over just to share the joy. Whether you’re an experienced cook or simply looking for an impressive, comforting meal, this recipe is sure to delight your taste buds and warm your kitchen with its irresistible aroma.
Ingredients You’ll Need
Simple ingredients are the heart and soul of this Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe. Each element brings a distinct touch, enhancing the color, flavor, and silky texture that make the dish so special.
- Chicken breasts: Boneless and skinless for lean protein, marinated to absorb sage and garlic flavors.
- Olive oil: Used for marinating the chicken and sautéing the sauce, it provides smooth richness and helps to meld flavors.
- Fresh or dried sage: Adds an earthy, aromatic element that brightens the grilled chicken perfectly.
- Garlic powder: Enhances the chicken’s savory profile before grilling.
- Unsalted butter: Creates a creamy base in the sauce with a subtle sweetness.
- Roasted garlic: Offers a mellow, caramelized depth that transforms the sauce into something truly special.
- Pumpkin puree: Not the pie filling! This ingredient adds velvety texture and warming fall flavor.
- Heavy cream: Gives the sauce its rich, luscious mouthfeel.
- Parmesan cheese: Adds umami and a salty kick that balances the sweetness of pumpkin.
- Ground nutmeg: A pinch enhances the pumpkin’s natural warmth with subtle spice.
- Fettuccine pasta: Wide ribbons catch and hold every bit of the creamy sauce.
- Salt and pepper: Basic seasoning that ties the dish together harmoniously.
- Extra Parmesan and fresh sage leaves: Optional garnishes that elevate the final presentation and flavor.
How to Make Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Step 1: Marinate and Grill the Chicken
Start by coating the chicken breasts with olive oil, chopped sage, garlic powder, salt, and pepper. The herbs and spices seep into the meat during this brief marinate time, building a flavorful crust when grilled. While you prepare the sauce ingredients, grill the chicken over medium heat until juicy and cooked through, then rest it to retain its moisture. Thinly slicing the chicken ensures each bite delivers the perfect balance of tender meat with vibrant sage flavor.
Step 2: Cook the Fettuccine
Bring a large pot of salted water to a boil and cook the fettuccine according to the package instructions. Don’t forget to reserve about half a cup of the pasta water before draining — this starchy liquid is magic for adjusting the sauce consistency later and helps the sauce cling to every ribbon of pasta.
Step 3: Create the Pumpkin and Roasted Garlic Cream Sauce
In a large skillet, melt butter and olive oil over medium heat, then add the mashed roasted garlic. The aroma will instantly fill your kitchen with a cozy warmth. Stir in the pumpkin puree and give it a couple of minutes to meld with the garlic, then slowly whisk in the heavy cream for that ultra-silky texture. Incorporate Parmesan cheese and nutmeg, seasoning with salt and freshly ground pepper. Let the sauce gently simmer to thicken, adding reserved pasta water to loosen it if it gets too thick—this step is crucial for that perfect sauce-to-pasta harmony.
Step 4: Toss and Combine
Return the cooked fettuccine to the skillet with the sauce, tossing it to fully coat every strand in the vibrant pumpkin and garlic cream. The generous coating ensures each forkful bursts with flavor and creamy richness.
Step 5: Plate and Top with Grilled Chicken
Divide the sauced pasta among plates, then arrange the sliced grilled sage-rubbed chicken on top. For an extra touch of elegance and flavor, sprinkle additional Parmesan cheese and garnish with a few fresh sage leaves. This final flourish makes the plate look stunning and invites you to dig in.
How to Serve Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
Garnishes
Fresh sage leaves and a sprinkle of extra Parmesan cheese elevate the dish visually and flavor-wise, providing a pop of color and a bit of herbal brightness to cut through the creamy sauce. A light drizzle of good-quality olive oil also adds a glossy finish and smooth mouthfeel.
Side Dishes
This hearty pasta pairs beautifully with simple sides like sautéed spinach or garlic-infused green beans to add some vibrant greens. A crisp, tangy salad with a lemon vinaigrette can provide a refreshing balance to the rich sauce and tender chicken, rounding out the meal perfectly.
Creative Ways to Present
Serve this in deep, wide bowls to catch every bit of sauce, or impress guests by layering the fettuccine beneath the sliced chicken on elegant plates. For a cozy, rustic vibe, try plating it alongside crusty, toasted bread to sop up any leftover sauce—a truly comforting experience that brings everyone to the table with a smile.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe keeps well in an airtight container in the refrigerator for up to 3 days. Keep the sauce and chicken combined with the pasta to allow the flavors to continue mingling, just be sure to store it promptly to maintain freshness.
Freezing
While creamy sauces can sometimes change texture when frozen, you can freeze this dish successfully by placing it in a freezer-safe container. For best results, thaw overnight in the fridge and gently reheat, adding a splash of cream or milk to bring back its silky consistency.
Reheating
Warm leftovers gently on the stovetop over low heat or in the microwave, stirring occasionally. Add a tablespoon or two of heavy cream, milk, or reserved pasta water while reheating to restore the sauce’s creamy richness. Avoid high heat which could cause the sauce to separate or dry out.
FAQs
Can I use fresh garlic instead of roasted garlic in the sauce?
You can, but roasting the garlic mellows its sharpness and adds a beautiful caramelized depth that fresh garlic just can’t match. If you substitute, use less fresh garlic and sauté it gently to avoid overpowering the sauce.
What type of pumpkin puree should I use?
Use pure pumpkin puree, not the sweetened pumpkin pie filling. Pure pumpkin has a natural earthiness and slightly nutty flavor that complements the savory sauce perfectly without added sugars.
Is it necessary to grill the chicken? Can I cook it another way?
Grilling infuses the chicken with a smoky char that pairs beautifully with sage, but you can also pan-sear or bake the chicken breasts if you don’t have access to a grill. Just make sure it’s cooked through and rested before slicing.
Can I make this recipe vegetarian?
Absolutely! You can skip the chicken and add sautéed mushrooms or roasted butternut squash for extra texture and flavor, making it a delicious vegetarian option.
How do I roast garlic at home?
To roast garlic, slice the top off a whole garlic head to expose the cloves, drizzle with olive oil, wrap in foil, and bake at 400°F for 35 to 40 minutes. The cloves will become soft, sweet, and easy to mash into the sauce.
Final Thoughts
There is something truly special about the Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe that brings warmth and comfort with every bite. It’s a dish that feels like a hug in pasta form, perfect for sharing on cool evenings or when you want to impress without fuss. Trust me—you’ll want to keep this recipe in your collection and revisit it whenever you crave that perfect blend of savory, creamy, and herb-kissed flavors.
Print
Pumpkin and Roasted Garlic Cream Sauce Fettuccine with Grilled Sage-Rubbed Chicken Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: American, Italian-Inspired
Description
A cozy fall-inspired recipe featuring tender grilled sage-rubbed chicken served over fettuccine tossed in a rich pumpkin and roasted garlic cream sauce, finished with Parmesan and fresh sage for a comforting, flavorful main course.
Ingredients
For the Chicken
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon fresh sage, chopped (or 1/2 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 6 cloves roasted garlic, mashed
- 1 cup pumpkin puree (not pie filling)
- 1 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon ground nutmeg
- Salt and pepper, to taste
For the Pasta
- 8 oz fettuccine
- Extra Parmesan, for garnish (optional)
- Fresh sage leaves, for garnish (optional)
Instructions
- Marinate the Chicken: Season the chicken breasts with olive oil, chopped sage, garlic powder, salt, and pepper. Allow them to marinate for 10–15 minutes so the flavors seep in.
- Grill the Chicken: Preheat the grill to medium heat. Grill the chicken for 5–6 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from grill and let rest before slicing thinly.
- Cook the Pasta: Boil salted water and cook the fettuccine according to package instructions until al dente. Reserve 1/2 cup of pasta water before draining the pasta.
- Prepare the Sauce: In a large skillet over medium heat, warm the butter and olive oil. Add the mashed roasted garlic and sauté for about 30 seconds until fragrant. Stir in the pumpkin puree and cook for 1–2 minutes to marry the flavors.
- Finish the Sauce: Slowly whisk in the heavy cream, then add the grated Parmesan cheese and ground nutmeg. Season with salt and pepper. Let the sauce simmer gently for 2–3 minutes, adding reserved pasta water as needed to achieve desired consistency.
- Toss Pasta with Sauce: Add the drained fettuccine to the sauce, tossing until the noodles are thoroughly coated and creamy.
- Serve: Plate the pasta and top with sliced sage-rubbed grilled chicken. Garnish with extra Parmesan and fresh sage leaves if desired for added flavor and presentation.
Notes
- To roast garlic: wrap a whole head in foil with a drizzle of olive oil and roast at 400°F for 35–40 minutes until soft and caramelized.
- This dish pairs nicely with sautéed spinach or a crisp side salad for a complete meal.
- Use fresh sage when possible for the best aromatic flavor.
- If no grill is available, chicken can be cooked in a skillet over medium heat until well browned and cooked through.
