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
Scale
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.
