Ok, after this recipe I promise to take a “pumpkin hiatus” …. at least for a week 😉
Some would call me a basic …. well you get it … for my intense love of pumpkin, but I don’t care, pumpkin everything, all day, every day! Haha!
When it comes to fall, I want to incorporate pumpkin into basically as many dishes as possible. Well that and buffalo sauce… but not together… ew, I’m not that crazy 😉
For this recipe I was inspired by the most popular recipe ever on Little Leopard Book, Buffalo Chicken Cheesy Penne. Shocker I know, I took a buffalo sauce recipe and swapped it for pumpkin, lol!
Basically I just took the concept of the recipe and made it into a tasty new pumpkin pasta recipe, then topped it with bacon, because, well bacon, come on, YUM!
The result was a creamy, savory dish, with a little kick of pumpkin spice and a nice crunch from the bacon on top… basically mouth-watering goodness 😉
- 12 oz penne pasta
- 8 oz cream cheese
- 1 cup chicken broth
- ½ cup parmesan cheese (grated)
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground allspice
- 1 cup pumpkin puree
- 2 cups chicken (boneless, skinless, cooked & shredded)
- ½ cup bacon (cooked & crumbled)
Cook the pasta according to package directions, drain and set aside.
Add the cream cheese & chicken broth to a pot over medium heat. Allow the cream cheese to melt while whisking the cheese and chicken broth together. Add the parmesan cheese.
Once the cheese has melted, add the cinnamon, nutmeg, allspice and pumpkin.
Combine all of the ingredients, reduce to low and simmer for 5-7 minutes.
Add the chicken and pasta to the sauce, toss well then top with the bacon.
Now gobble, gobble, gobble it up!
If you love pumpkin and bacon as much as I do, follow Little Leopard Book on Pinterest for more great recipes including both of these delicious ingredients!
Ok, I’m off to check out my friend Matt’s new restaurant for dinner. I got a sneak peek of the amazing venue a couple of weeks back, but haven’t tried the food yet. I’ll report back on the deliciousness tomorrow 😉
P.S. It’s called Kettner Exchange in Little Italy, San Diego. If you’re in the area you should definitely check it out!
♣ Vegetarian Option: Omit the chicken and bacon in this recipe to make it vegetarian. The pumpkin alfredo sauce is so delicious, it will be perfect by itself tossed with the pasta. Also, substitute vegetable broth for the chicken broth.
♦ Gluten Free Option: Use gluten-free penne pasta to make this recipe gluten-free. Also, make sure the broth used is gluten-free.