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Creamy Pumpkin Pasta

Prep Time5 mins
Cook Time20 mins
Servings: 4


  • 8 oz cavatappi
  • 1 tbsp butter
  • 2 cloves garlic minced
  • 1 tsp rubbed sage
  • 1 cup canned pumpkin
  • 1 cup heavy cream
  • 6 oz baby spinach
  • 2 cups shredded rotisserie chicken
  • 1/2 cup Parmesan cheese


  • Cook the pasta according to the package directions. Set aside.
  • In a large skillet melt the butter. Add in the minced garlic and sage and cook until golden and fragrant, about a minute.
  • Whisk in the pumpkin and heavy cream and cook until heated through. Add in the baby spinach and cook until wilted, 1-2 minutes. Add the shredded chicken to the skillet until heated. Season with salt and pepper to taste.
  • Toss the pasta in the sauce. Top with Parmesan and serve immediately.