Creamy Roast Pumpkin and Chicken Pasta

    55 minutes

    This is a delicious and easy pasta dish that's not too heavy. The sauce is creamy with a nice bite from the parmesan and lemon juice. Serve with a fresh salad.

    Canterbury, New Zealand
    21 people made this

    Serves: 2 

    • 2 cups pumpkin, diced
    • 1 chicken breast
    • 1 clove garlic
    • small handful Italian parsley
    • small handful grated parmesan
    • 1/2 - 3/4 cup cream
    • juice of 1/2 a lemon
    • salt and pepper
    • 2 tablespoons olive oil
    • 2 cups penne or similar pasta

    Preparation:15min  ›  Cook:40min  ›  Ready in:55min 

    1. Preheat the oven to 200 degrees C. Prepare pumpkin, finely dice garlic and parsley.
    2. Toss pumpkin in half of the oil and roast for 30 minutes or until tender and golden. Season chicken with salt and pepper and add to oven for the last 15-20 minutes.
    3. Shortly before the pumpkin is finished, boil salted water for the pasta and heat oil in frypan. Add pasta to water when the pumpkin and chicken are nearly finished. Fry garlic in pan over medium heat, then turn down to low heat.
    4. Add pumpkin to garlic, stirring. Add parsley and slowly stir in the cream. Pumpkin should go a little mushy and blend with the cream. Add lemon juice.
    5. Shred or chop up chicken. When pasta is ready, stir the parmesan and chicken into the pumpkin mixture and season with salt and pepper.
    6. Drain pasta and combine with pumpkin mixture. Serve with a little extra parmesan and a sprinke of pepper.


    Omit the chicken for a vegetarian variation.

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    Reviews in English (3)


    Divine!  -  25 Jan 2015


    I went with ingredients that I had and used chives instead of parsley and added some extra vegetables. I also cut back on the cream by using yoghurt. Family really liked it. Quick and easy  -  26 Dec 2013


     -  18 Aug 2012