Welcome to a plate of pure autumn comfort! Pumpkin Sage Chicken Alfredo is that dreamy blend of creamy, cheesy pasta meets golden, succulent chicken, with earthy-sweet pumpkin and fragrant sage woven through every bite. It’s hearty enough for a chilly evening, easy enough for a relaxed weeknight, and honestly, feels like a hug from the inside out. There’s just something magical about this seasonal twist on a classic Alfredo—you’ll want to make it all fall long!

Ingredients You’ll Need

Let’s gather our stars! Each ingredient in Pumpkin Sage Chicken Alfredo has its own special role, from the juicy chicken that brings protein and flavor, to the bright pumpkin that gives this dish its gorgeous color and irresistible creaminess. Simple, fresh, and easy to find—these ingredients turn everyday pasta into a standout meal.

Chicken breasts: Go for boneless, skinless so they cook up quickly and slice beautifully over your pasta.
Salt and pepper: Essential seasonings to bring out the natural flavors of your chicken.
Olive oil: Gives your chicken that gorgeous golden sear and keeps it moist.
Unsalted butter: Builds a rich, creamy base for your Alfredo sauce.
Garlic: Just a couple cloves ramp up the aroma and taste—don’t skip it!
Fresh sage (or dried): Sage sets the whole mood with its warm, earthy punch; fresh is best but dried works in a pinch.
Pumpkin puree: Canned pumpkin is perfect—make sure it’s 100 percent pure pumpkin, not pie filling!
Heavy cream: This is what makes your Alfredo extra silky and special.
Grated Parmesan cheese: Adds depth, tang, and salty bite to the sauce.
Nutmeg (optional): Just a pinch gives an irresistible, cozy undertone.
Fettuccine or linguine: These wide, flat noodles soak up creamy sauces like a dream—gluten-free works, too!
Extra Parmesan, crispy sage leaves, crushed walnuts or pine nuts: Totally optional, but they add amazing flavor and crunch.

How to Make

Step 1: Cook the Pasta

Bring a generous pot of salted water to a rolling boil—think of it as prepping your pasta for its big moment. Drop in the fettuccine or linguine and cook according to package instructions until just al dente. Drain, set aside, and toss with a drizzle of olive oil to keep it from sticking. The pasta will finish cooking in that luscious sauce soon!

Step 2: Cook the Chicken

Pat chicken breasts dry, then season both sides with salt and pepper. In a large skillet, heat the olive oil over medium. Add the chicken and sear 5 to 6 minutes per side until golden brown and the juices run clear—don’t rush it, this is where flavor happens! Transfer to a plate and let rest for about 5 minutes before slicing thinly; those flavorful juices will stay locked in.

Step 3: Start the Pumpkin Sage Alfredo Sauce

In that same skillet (no need to wash; those chicken bits are gold), melt butter over medium heat. Add minced garlic and chopped sage, stirring for a minute or two until fragrant—the aroma will tell you when it’s perfect. This step infuses the whole dish with that signature sage flavor.

Step 4: Build the Creamy Pumpkin Sauce

Now, stir in the pumpkin puree and pour in the heavy cream. Simmer gently, stirring occasionally, for 3 to 5 minutes until the mixture is thickened and velvety. Whisk in grated Parmesan, a good pinch of salt and black pepper, and a sprinkle of nutmeg if you’re feeling autumnal. Taste and adjust the seasoning as you like.

Step 5: Combine and Serve

Add your cooked pasta into the skillet of pumpkin Alfredo sauce, tossing until every strand is coated in creamy goodness. Serve immediately, piling each plate with pasta and topping with those juicy slices of chicken. Finish with extra Parmesan and a few crispy sage leaves for a picture-perfect and flavor-packed plate of Pumpkin Sage Chicken Alfredo!

How to Serve

Garnishes

Don’t skip the finishing touches! Shower your Pumpkin Sage Chicken Alfredo with a generous sprinkle of freshly grated Parmesan for that classic, tangy finish. Add a few crispy sage leaves or a small handful of toasted pine nuts or crushed walnuts for crunch and elegance—they really elevate every bite.

Side Dishes

Pairing Pumpkin Sage Chicken Alfredo with the right accompaniments turns dinner into a feast. Try a simple arugula salad lightly dressed with lemon and olive oil, or roasted Brussels sprouts for something green and earthy. Warm, crusty bread is perfect to swipe up any leftover sauce—trust me, you won’t want a drop to go to waste.

Creative Ways to Present

Presentation takes this dish from “weeknight dinner” to “wow!” Serve your Pumpkin Sage Chicken Alfredo in big shallow bowls, letting the golden sauce pool under the fettuccine and chicken. Or, for a dinner party, twirl the pasta into neat nests and stack the sliced chicken on top, finished with a dusting of cheese and a drizzle of good olive oil. Even leftovers feel special dressed up with a little extra garnish!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Pumpkin Sage Chicken Alfredo (lucky you!), store it in an airtight container in the fridge for up to 3 days. Keep the chicken and pasta together for best results, and try to spoon a bit of extra sauce over the pasta to keep everything moist as it chills.

Freezing

You can freeze this dish for longer storage, though the texture may be a touch softer after thawing. Pack cooled Pumpkin Sage Chicken Alfredo into freezer-safe containers, laying parchment paper between layers if stacking. It’ll keep nicely for up to 2 months—just thaw overnight in the fridge before reheating.

Reheating

When you’re ready to reheat, gently warm leftovers on the stovetop over low heat, adding a splash of cream or milk to loosen the sauce as needed. If using the microwave, cover loosely and heat in short bursts, stirring in between, to prevent the sauce from separating. It’s nearly as comforting the second time around!

FAQs

Can I use cooked rotisserie chicken instead of searing my own?

Absolutely! Shredded or sliced rotisserie chicken is a fantastic shortcut, especially if you want Pumpkin Sage Chicken Alfredo on the table even faster. Just skip the searing step and add the chicken during final assembly.

What’s the best pasta shape for Pumpkin Sage Chicken Alfredo?

Fettuccine and linguine are classics because their wide ribbons grip the velvety sauce so well. But you’re welcome to use penne, rigatoni, or even pappardelle—just pick a shape that lets the creaminess shine!

Can I swap out the sage for another herb?

Sage is classic for autumn vibes, but fresh thyme or rosemary also pair beautifully with the pumpkin and chicken flavors in this dish. If you’re not a big sage fan, experiment to find your favorite combo.

Is there a way to make Pumpkin Sage Chicken Alfredo dairy-free?

Definitely. Use your favorite dairy-free butter, substitute unsweetened coconut cream or a plant-based cream for the heavy cream, and choose a vegan Parmesan-style cheese. The richness and depth will still come through!

How do I make this vegetarian?

Just skip the chicken, and try adding sautéed mushrooms, spinach, or even roasted butternut squash for extra substance and color. The sauce is rich and satisfying all on its own, so Pumpkin Sage Chicken Alfredo still shines as a meatless main.

Final Thoughts

If you’re ready to fall in love with dinner all over again, you’ve got to try this Pumpkin Sage Chicken Alfredo. Each forkful brings creaminess, warmth, and just enough elegance to make any night feel special. I hope it becomes one of your go-to seasonal recipes—happy cooking!