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As the days grow shorter and the air turns crisp, the call for comfort food becomes more pronounced. There’s something inherently satisfying about curling up with a warm, hearty meal as the leaves change color and the scent of autumn fills the air. One dish that perfectly encapsulates the essence of fall is the Creamy Pumpkin Chicken Pasta Bake. This comforting casserole not only warms the body but also delights the palate with its rich flavors and creamy texture, making it an ideal choice for family dinners, potlucks, and gatherings alike.

Creamy Pumpkin Chicken Pasta Bake

Cozy up this fall with a delicious Creamy Pumpkin Chicken Pasta Bake that beautifully combines seasonal flavors and comfort food. This hearty dish features penne pasta enveloped in a creamy pumpkin sauce, paired with tender chicken and a blend of savory herbs. With its cheesy topping and warm, rich flavors, this casserole is perfect for family dinners or gatherings. Simple to prepare, it’s both nourishing and indulgent, making it a must-have in your autumn recipe collection.
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Ingredients
  

8 oz (about 225 g) penne pasta

2 cups (about 300 g) cooked chicken, shredded

1 cup (about 240 ml) pumpkin puree

1 cup (about 240 ml) heavy cream

1 cup (about 100 g) grated Parmesan cheese

1 cup (about 100 g) shredded mozzarella cheese

1 medium onion, finely chopped

3 cloves garlic, minced

1 tsp dried sage

1 tsp dried thyme

1/2 tsp ground nutmeg

Salt and freshly ground black pepper to taste

2 tbsp olive oil

Fresh parsley, chopped (for garnish)

Instructions
 

Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking.

    Cook Pasta: In a large pot, bring a generous amount of salted water to a boil. Add the penne pasta and cook according to the package instructions until al dente. Drain the pasta and set it aside in a large mixing bowl.

      Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 5-7 minutes. Then, stir in the minced garlic and continue cooking for an additional 1-2 minutes, or until the garlic is fragrant but not browned.

        Make the Sauce: Lower the heat to a simmer and add in the pumpkin puree, heavy cream, dried sage, dried thyme, ground nutmeg, and a pinch of salt and pepper. Stir well to combine and let it cook for about 5 minutes, ensuring the mixture is heated through and flavors meld beautifully.

          Combine Ingredients: In the bowl with the cooked penne, add the shredded chicken and pour the creamy pumpkin sauce over everything. Gently mix until the pasta and chicken are thoroughly coated with the sauce.

            Prepare for Baking: Pour the creamy pasta mixture into a greased 9x13 inch (about 23x33 cm) baking dish. Evenly sprinkle the grated Parmesan cheese over the top, followed by the shredded mozzarella cheese, which will create a deliciously gooey topping.

              Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the dish is golden and bubbly on top.

                Garnish and Serve: Once baked, remove the dish from the oven and allow it to rest for about 5 minutes. Just before serving, sprinkle fresh chopped parsley on top for a pop of color and added freshness.

                  Prep Time, Total Time, Servings: 15 min | 50 min | 6 servings

                    Enjoy this delightful and creamy fall-inspired pasta bake with family and friends!