One-pot Pumpkin Chicken Pasta

One-pot pumpkin chicken pasta, a great way to use a couple of ingredients in the same pot to have a delicious meal, perfect for lunch or dinner.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 698kcal
Author: Nadja | Nashi Food


  • 2 tablespoons olive oil, divided (1 Tbsp for the chicken, one for the rest)
  • 1 pound chicken breast, cubed
  • 1 1/4 teaspoon salt, divided 3/4 tsp for the chicken, 1/2 tsp for the rest
  • 1/2 teaspoon black pepper, divided in half
  • 1 medium size onion
  • 1 teaspoon minced garlic
  • 1 cup pumpkin puree
  • 4 cups low-sodium chicken stock or broth
  • 1/8 teaspoon chili flakes
  • 1/2 teaspoon nutmeg
  • 8 ounces whole wheat pasta, I used linguine
  • 4 ounces cream cheese
  • 2 tablespoons grated parmesan cheese, (optional)
  • 2 sprigs parsley for garnish



  • Slice the onion, mince your garlic and set aside.
  • Cube your chicken breast and set aside.


  • Heat the dutch oven, and add 1 Tbsp of olive oil. Add half of the chicken to brown for approximately 2 minutes per side just until it is no longer pink. Season while cooking (adding salt and pepper). Repeat with the second batch of chicken. Set it aside.
  • Add the remaining oil to the dutch oven. Saute the onions and the garlic for 5 minutes.
  • Now add the pumpkin puree, chicken broth, and the seasonings: salt, pepper, chili flakes, and nutmeg, mix.
  • Stir in the pasta and the chicken. Let it cook covered for 15 to 20 minutes, stirring occasionally.
  • Check the pasta, once it is done turn off the heat. And mix in the cream cheese.
  • Serve with some fresh chopped parsley and grated parmesan cheese. Enjoy!


Calories: 698kcal (35%) | Carbohydrates: 93.1g (31%) | Protein: 47g (94%) | Fat: 18.6g (29%) | Cholesterol: 99.8mg (33%) | Sodium: 1071.5mg (47%) | Sugar: 8g (9%) | Vitamin A: 1950IU (39%) | Vitamin C: 9.1mg (11%)
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