Pumpkin Alfredo Recipes

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PUMPKIN ALFREDO SAUCE

This recipe was a nice way to use up some extra pumpkin we had available. Served it to one person who really enjoys pumpkin (myself) and one who doesn't, and both came away really liking it! Has enough flavor that the pumpkin makes itself known, but not so much that it overpowers the alfredo flavor or texture. Recipe makes enough to toss with one cooked 12 oz. box of pasta.

Provided by @m

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 15m

Yield 4

Number Of Ingredients 7



Pumpkin Alfredo Sauce image

Steps:

  • Melt butter in a saucepan over medium heat; cook and stir sage leaves in hot butter until the butter takes on the sage flavor, about 5 minutes.
  • Whisk cream, pumpkin, nutmeg, cinnamon, and Parmesan cheese into the butter; cook until the cheese melts, about 5 minutes.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 7.7 g, Cholesterol 97.9 mg, Fat 28.6 g, Fiber 2.2 g, Protein 2.5 g, SaturatedFat 17.9 g, Sodium 230.5 mg, Sugar 2.3 g

2 tablespoons butter
9 sage leaves
1 cup heavy whipping cream
1 cup pumpkin puree
1 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon grated Parmesan cheese

PUMPKIN ALFREDO WITH CHICKEN

I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15



Pumpkin Alfredo with Chicken image

Steps:

  • In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.

Nutrition Facts : Calories 631 calories, Fat 30g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 936mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.

1 tablespoon olive oil
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked spiral pasta
2 cups fresh broccoli florets
1/4 cup butter, cubed
3 garlic cloves, minced
1 cup half-and-half cream
1 cup canned pumpkin
1/2 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled
1/8 teaspoon ground nutmeg
Minced fresh parsley

PUMPKIN ALFREDO

This is quick and really different. The sauce can be thinned out with some chicken or vegetable broth if it seems too thick. Sometimes I also add onions in with the garlic.

Provided by Mercy

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8



Pumpkin Alfredo image

Steps:

  • Saute the garlic in the oil over medium/low heat, but do not brown.
  • Add the pumpkin, cream, Parmesan and seasonings and heat through (until cheese is melted).
  • Serve over hot pasta.

Nutrition Facts : Calories 775.2, Fat 31, SaturatedFat 16.8, Cholesterol 88.3, Sodium 410.1, Carbohydrate 97.6, Fiber 4.4, Sugar 4.3, Protein 27.3

3 cloves garlic, minced
1 tablespoon olive oil
1 (19 ounce) can pumpkin puree
1 cup cream
1 cup parmesan cheese
1/2 teaspoon nutmeg or 1/2 teaspoon sage
salt and pepper, to taste
1 lb hot drained pasta

CHICKEN-PUMPKIN ALFREDO

This is a unique twist on an old favorite. It's easy to put together and is done in less than 30 minutes. Garnish with more basil, Parmesan, and red pepper flakes. Enjoy!

Provided by thedailygourmet

Categories     Chicken Alfredo

Time 30m

Yield 5

Number Of Ingredients 12



Chicken-Pumpkin Alfredo image

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes.
  • While the pasta is cooking, melt 2 tablespoons butter in a saucepan over medium heat. Add minced garlic; stir until browned and fragrant, about 30 seconds. Add half-and-half, pumpkin puree, Parmesan cheese, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to incorporate.
  • Melt remaining butter in a skillet over medium heat. Season chicken strips with sage, granulated garlic, remaining salt, and remaining pepper. Add chicken and cook in the hot butter until golden and no longer pink in the centers, about 6 minutes.
  • Add the chopped basil to the pumpkin Alfredo sauce.
  • Drain pasta. Add pasta and chicken to the sauce. Toss to combine and serve.

Nutrition Facts : Calories 630.6 calories, Carbohydrate 75.3 g, Cholesterol 93.5 mg, Fat 24 g, Fiber 5.3 g, Protein 30.9 g, SaturatedFat 13.5 g, Sodium 896 mg, Sugar 5 g

1 (16 ounce) package dry fettuccine pasta
3 tablespoons unsalted butter, divided
3 cloves garlic, minced
2 cups half-and-half
1 cup pumpkin puree
½ cup freshly grated Parmesan cheese
1 ½ teaspoons salt, divided
½ teaspoon ground black pepper, divided
10 ounces chicken tenderloin strips
¼ teaspoon dried sage
¼ teaspoon granulated garlic
2 tablespoons chopped fresh basil

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