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Pumpkin Chicken Alfredo & Bacon Pasta
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Chicken alfredo is given a fall twist with the addition of creamy pumpkin puree, then tossed with bacon & pasta for a delicious dinner!
Course
Main Course
Cuisine
American, Italian
Prep Time
29
minutes
mins
Total Time
29
minutes
mins
Servings
4
people
Calories
721
Author
Whitney Bond
Ingredients
12
oz
penne pasta
uncooked
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
Instructions
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 cooked chicken and pasta to the sauce, toss well then top with the bacon.
Nutrition
Serving:
4
g
|
Calories:
721
kcal
|
Carbohydrates:
72
g
|
Protein:
30
g
|
Fat:
34
g
|
Saturated Fat:
16
g
|
Cholesterol:
115
mg
|
Sodium:
668
mg
|
Potassium:
559
mg
|
Fiber:
4
g
|
Sugar:
6
g
|
Vitamin A:
10470
mg
|
Vitamin C:
7.6
mg
|
Calcium:
254
mg
|
Iron:
3
mg