Chicken Pumpkin Pasta Bake

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  • 00:30Prep Time
  • 00:55Cook Time



For the Pumpkin Sauce:

  • 1 tablespoon butter
  • 1 yellow onion
  • a splash of white wine (optional)
  • 1 clove garlic
  • 18 ounces pumpkin puree (about 2 cups)
  • 1 cup chicken broth
  • 1 cup milk
  • ¼ cup olive oil
  • 1 teaspoon Johnny’s Seasoning Salt
  • 1½ teaspoons rubbed sage
  • a pinch of freshly grated nutmeg (or just ground)
  • dash of Johnny’s Seasoned Pepper

For the Pasta:

  • 1 lb. uncooked pasta
  • 1 lb. boneless skinless chicken breasts
  • 1 cup Mozzarella or other white melty cheese
  • ¼ cup Parmesan cheese
  • parsley for topping


  1. Heat the butter in a large skillet over medium-low heat.
  2. Cut the onion into thin slices and add to the melted butter in the pan.
  3. Keeping the heat on medium-low, cook the onions until they are caramelized and deep golden brown, about 20-30 minutes.
  4. You can add a splash of white wine as they’re cooking to get a little extra sweetness.
  5. Puree the garlic, pumpkin, chicken broth, milk, olive oil, Johnny’s Seasoning Salt, sage, nutmeg, and Johnny’s Seasoned Pepper in a blender until smooth.
  6. Add to the caramelized onions in the pan and cook until heated through.
  7. Cook the pasta according to package directions, stopping a little early so they are still firm enough to hold their shape in the oven. Drain and set aside.
  8. Meanwhile, bring a pot of water to boil and add the chicken, cooking for 10-15 minutes or until the chicken is no longer pink.
  9. Remove from the water; when cool enough to handle, shred the chicken.
  10. Preheat the oven to 350 degrees. Toss the cooked pasta, chicken, and bacon with the pumpkin sauce and ½ cup Mozzarella cheese.
  11. Transfer to a greased 9×13 baking dish, top with remaining cheese and cover with greased foil to prevent sticking.
  12. Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling.
  13. Sprinkle with fresh parsley and let stand a few minutes before serving.

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