Chicken Bacon Pumpkin Pasta Bake

  • Ready in 45m

  • Serves 10

  • 393 calories

  • 41.02g carbs

Chicken Bacon Pumpkin Pasta Bake is a main course that serves 10. For $1.48 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 394 calories, 23g of protein, and 15g of fat. 1536 people were impressed by this recipe. A mixture of butter, freshly cracked pepper, milk, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Pinch of Yum. From preparation to the plate, this recipe takes roughly 45 minutes.

17 ingredients

  1. 1 tbsp butter
  2. 1 cup chicken broth
  3. 10 servings bacon
  4. 1 clove garlic
  5. 1 cup milk
  6. 1 cup mozzarella
  7. 1 pinch nutmeg
  8. 1/4 cups olive oil
  9. 1/4 cups parmesan cheese
  10. 10 servings parsley
  11. 1 lb pasta
  12. 10 servings freshly cracked pepper
  13. 2 cups pumpkin puree
  14. 2 tsps rubbed sage
  15. 1 tsp salt
  16. 1 lb chicken breasts
  17. 1 onion

Instructions

  1. Heat the butter in a large skillet over medium-low heat.
  2. 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.Make the sauce: Puree the garlic, pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper in a blender until smooth.
  3. Add to the caramelized onions in the pan and cook until heated through.Prep pasta and chicken: Cook the pasta according to package directions, stopping a little early so they are still firm enough to hold their shape in the oven.
  4. 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.
  5. Remove from the water; when cool enough to handle, shred the chicken.Assemble and bake: Preheat the oven to 350 degrees. Toss the cooked pasta, chicken, and bacon with the pumpkin sauce and cup Mozzarella cheese.
  6. Transfer to a greased 9x13 baking dish, top with remaining cheese and cover with greased foil to prevent sticking.
  7. Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling.
  8. Sprinkle with fresh parsley and let stand a few minutes before serving.
Chicken Bacon Pumpkin Pasta Bake

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