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I love just about everything pumpkin. Tortilla chips, ice cream, cookies, marshmallows…if it’s pumpkin I’m probably gonna try it! I had pasta with pumpkin sauce last year and it was so good I had to try and recreate it. It was so tasty! This year I made it a bit easier on myself and instead of pureeing the pumpkin I altered my recipe a bit and used World Market Pumpkin Sauce for the base. It was fantastic! If you like pumpkin and you like pasta you are going to love my revamped Creamy Pumpkin Chicken Pasta Recipe.
Luckily for me World Market is only about 20 minutes away so I ran over there with my little girl and grabbed a jar of Pumpkin Pasta Sauce, Whole Nutmeg, Allspice, and Saigon Cinnamon. Cinnamon wasn’t actually on my list but I have never used Saigon Cinnamon and wanted to give it a try. On my way to the checkout out counter I spied that cute plaid placemat. It was screaming, “Take me home with you!”…so I did…
I couldn’t wait to jump in and start cooking! I really love how this dish turned out. It is creamy, full of flavor, and slightly sweet. I used one large chicken breast, cut it into 2″ strips, and then put those pieces in a Ziploc bag. I then added the olive oil and spices, sealed the bag, and massaged until the chicken was well coated. I met marinate in the refrigerator overnight but if you don’t have that much time I would marinate for at least 30 minutes. When ready, cook chicken at 325 for 10 minutes on each side.
While the chicken is cooking start preparing your sauce. I put all ingredients in a medium sized sauce pan: pumpkin sauce, mascarpone cheese, and spices, and let simmer for about 10 minutes. Stir frequently. Add your cooked chicken strips to the sauce and let simmer another 10 minutes. Stir frequently.
While the sauce and chicken are simmering and getting to know eachother cook the pasta according to package directions.
Once everything is ready gently toss the sauce and pasta until well mixed. Set on a pretty plate, add some grated cheese, and a side vegetable and you’re ready for dinner! I set the kids up with some mac n’ cheese and had a lovely dinner with my hubby outside. When I was at World Market I found these pretty plaid placemats and green chenille napkins which I think are so festive!
I sprinkled freshly grated nutmeg over the pasta and green beans as well as on the plate with Allspice.
I love these birch candles and glitter leaves candle rings. Perfect for Fall & Winter.
The gold stemless wine glasses are so perfect and will definitely be used on New Years Eve.
I hope you enjoy my Creamy Pumpkin Chicken Pasta Recipe. I would love to hear about your favorite pumpkin food. Tell me below!
- 1 large chicken breast
- 2 tbsp olive oil
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/2 tsp ground sage
- 1/8 tsp paprika
- 1/4 of a freshly grated World Market Whole Nutmeg nut
- 1/4 tsp World Market Allspice
- 1/2 tsp garlic paste
- Cut chicken breast into 2" strips and place in Ziploc bag.
- Add olive oil and spices to bag of chicken.
- Close bag and massage until oil and spices are well distributed.
- Put in refrigerator for about 30 minutes or overnight.
- When ready, bake chicken for 20 minutes at 325, 10 minutes on each side.
- 1.5 cups World Market Pumpkin Pasta Sauce
- 1/2 mascarpone cheese
- 1/4 – 1/2 tsp salt
- 1/4 – 1/2 tsp pepper
- 1/8 tsp ground sage
- 1/2 tsp World Market Saigon Cinnamon
- 1/2 of a freshly ground World Market Whole Nutmeg nut
- 1/2 tsp World Market Allspice
- 1/4 tsp garlic paste
- 1-2 tbsp brown sugar
- 1-2 tbsp of shaved Fontina cheese
- 2 cups uncooked Angel Hair pasta (enough for two people)
- Put pumpkin sauce, mascarpone, and spices in a medium pot and simmer on low for about 10 minutes. Stir frequently so sauce does not burn.
- Add cooked chicken strips to sauce and continue to simmer on low for another 10 minutes. Stir frequently.
- Cook pasta (I chose Angel Hair) according to package directions.
- Gently toss sauce and pasta and plate. Eat while hot and top with shaved Fontina cheese.
- Serve with a side of vegetables. I chose French green beans.