Preheat the oven to 200 degrees C. Prepare pumpkin, finely dice garlic and parsley.
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.
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.
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.
Shred or chop up chicken. When pasta is ready, stir the parmesan and chicken into the pumpkin mixture and season with salt and pepper.
Drain pasta and combine with pumpkin mixture. Serve with a little extra parmesan and a sprinke of pepper.
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