It’s the season for pumpkin everything… why limit it to lattes or baked things?! Seriously, the thought of this almost made me NOT make it BUT I’m so glad I did. This pasta dish is so flavorful – and yet, doesn’t have much of a pumpkin flavor, just a beautiful orange color (with extra veggies!). It’s creamy and hearty and so easy to make! Plus, we made this dairy-free!
For gluten-free pasta, I recommend Ancient Harvest, Banza, Explore Cuisine or Solare pastas. You can really use whatever shape of pasta you’d like!
For dairy-free, I recommend the following cheese brands: Kite Hill Cream Cheese, Daiya or VioLife Mozzarella and parmesan. I also recommend using Native Forest Coconut Milk (canned) but you can also use Forager half-half too! I love Earth Balance or Miyoko’s for dairy-free butter. If you can tolerate ghee, that’s also a great substitute! If your local stores don’t carry a lot of dairy-free options, try out Mylk Guys online vegan store! SO many great choices and fast shipping!
Chicken Broccoli Pumpkin Alfredo
A uniquely delicious pumpkin pasta recipe that will satisfy that Fall dinner recipe in a tasty way!
In a large skillet, heat oil over medium heat. Add in chicken breasts and sprinkle with salt, pepper and Italian seasonings. Cook for about 8-10 minutes on each side or until cooked completely through. Remove from skillet and let rest on a plate about 5 minutes.
In the same skillet, add butter and garlic. Cook for about 5 minutes. Add in milk, cheese, pumpkin and nutmeg. Stir for a couple minutes or until sauce is combined. Add in cooked pasta and broccoli. Toss to coat in sauce.
Place pasta mixture on serving plates. Slice chicken and top pasta with chicken slices. Sprinkle with bacon crumbles.
Top with additional parmesan and parsley if desired.