Pumpkin Alfredo Sauce Pasta

Bring a traditional alfredo sauce to the next level and make this easy homemade creamy Pumpkin Alfredo Sauce Pasta for a cozy dinner today.

Course Main Course, Sauces

Cuisine Italian

Keyword dinner, fall, lunch, sauces

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 356kcal

In a large pot of boiling salted water, cook pasta for about 8 minutes or until tender. Drain it and set aside.
Meanwhile, in a large skillet, melt the butter over medium heat and cook garlic for about 30 seconds.
Then, whisk to combine in the pumpkin and half & half. Add the grated parmesan, salt, and pepper.
Let the sauce simmer for about 5 minutes.
Heat the leftover chicken in the microwave for 2 minutes.
Combine the pasta, sauce, and chicken.
Topped with fresh parsley and parmesan for garnish.

You can try my homemade pumpkin puree if you cannot find canned pumpkin.
Canned pumpkin and pumpkin pie filling are different as pumpkin pie filling is seasoned with spices such as cinnamon, nutmeg, cloves, and sugar.
I recommend using freshly grated parmesan cheese as it melts better into the sauce compared to pre-grated cheese.
To store: Keep the pumpkin alfredo in an airtight container for up to 3 to 4 days in the fridge.
To reheat: You can reheat the leftovers in the microwave or on the stovetop.
To freeze: You can freeze leftover pasta in a freezer-safe container or bag for up to 3 months.