Chicken Pumpkin Penne

Chicken Pumpkin Penne

I am actually surprised that this turned out well because of how many mistakes that I made. Do not worry though, I have corrected them for this post. Like not forgetting to add salt and including hot sauce. Also, any type of pasta should work but I used what I had on hand. A** Blood is a home made chili powder I make (



  1. 1 lb Penne
  2. 6 Cloves Garlic
  3. 2 Tablespoons Butter
  4. 1 14.5 oz Pumpkin Puree (about 2 cups) cans
  5. 2 Cups Chicken Broth
  6. 1/4 teaspoon Nutmeg
  7. 1/2 teaspoon Chili Powder
  8. 1/4 teaspoon Cayenne Pepper
  9. 1/4 teaspoon Blood A **
  10. Pepper Fresh Ground (About 10 cranks)
  11. 2 Cups Chicken Shredded , cooked
  12. 4 Tablespoons Heavy Cream
  13. to taste Salt
  14. to taste Pepper Sauce Hot
  15. to taste Feta Cheese
  16. to taste Parmesan Cheese


20 mins
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    Begin boiling water in a large pot. When the water is boiling, add the pasta, and cook per the package directions (7 - 11 minutes).

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    Meanwhile, start to prepare the sauce. Mince the garlic and add to a medium pot with the butter. Cook over medium-low heat until the garlic is soft and fragrant (about 2 minutes).

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    Add the pumpkin puree and chicken broth. Stir to combine.

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    Add the nutmeg, chili powder, cayenne pepper, A** Blood, pepper, and chicken. Stir everything and let the sauce simmer while the pasta cooks. Stir occasionally. Turn down the heat if it starts to boil or pop.

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    Once the pasta is done cook, drain the a colander.

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    As the pasta is draining, add the heavy cream to the sauce and stir into the sauce.

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    Taste the sauce and add salt if needed. This will depend on the type of chicken broth used. I used my homemade chicken broth which is not very salt and had to add about 1/2 a teaspoon.

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    Stir in the drained pasta into the sauce.

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    Serve hot topped with hot pepper sauce and cheeses.

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