Creamy Chicken and Pumpkin Pasta

There are a few steps to make this recipe, roast pumpkin, cook pasta and make mushroom/chicken mixture. You can roast the pumpkin ahead of time and heat before adding. I made the pumpkin when making the dinner and then started cooking the chicken/mushroom mixture 10 minutes later.


  • 2 cups pumpkin, seeded, peeled and cut in 2.5cm pieces
  • 375g dried fettuccine pasta
  • 3 tablespoons olive oil
  • 500g chicken breast fillet, diced
  • 100g button mushrooms, sliced
  • 3 shortcut bacon rashers, chopped
  • 3 green onions, sliced
  • 2 garlic cloves, crushed
  • 2 teaspoons wholegrain mustard
  • 1/3 cup dry white wine (optional)
  • 1/2 cup chicken stock
  • 1/2 cup pure cream
  • 1/4 cup chopped fresh flat-leaf parsley
  • 60g baby spinach


  1. Place pumpkin on oiled baking trays, drizzle with 1 tablespoon of olive oil. Season with salt and pepper. Roast in a moderate oven for 35-40 minutes or until browned and soft.
  2. Cook pasta following packet directions, drain and keep warm
  3. Heat 1 tablespoon oil in frypan and cook chicken until browned over medium to high heat. Transfer to a bowl.
  4. Heat remaining oil in frypan, add mushrooms and stir for 3 minutes or until soft
  5. Add bacon and continue to stir for a further 4-5 minutes or until browned
  6. Add onion, garlic and mustard to the mushroom mixture, stir for 1 minute
  7. Add wine and simmer until the liquid has reduced by half
  8. Place chicken and stock in pan with mushroom mixture, increase the heat and bring to the boil.
  9. Reduce heat to low and simmer for a further 10 minutes
  10. Add cream and season with salt and pepper. Continue to simmer for a further 5 minutes or until cream has heated through.
  11. Add pumpkin, parsley and spinach, cook for 3-4 minutes or until spinach has wilted.
  12. Serve with pasta, enjoy.