Cozy Chicken Bacon Pumpkin Pasta Bake

Cozy Chicken Bacon Pumpkin Pasta Bake

Savor this comforting chicken bacon pumpkin pasta bake featuring creamy pumpkin puree, savory chicken broth, and tender pasta for a delicious meal.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Total Time 1 hour hr

Course Main Course

Cuisine American

Servings 8

Calories 650 kcal

Ingredients

  

• 1 tablespoon butter
• 1 yellow onion, thinly sliced
• a splash of white wine (optional)
• 1 clove garlic, minced
• 18 ounces pumpkin puree (about 2 cups)
• 1 cup chicken broth
• 1 cup milk
• 1/4 cup olive oil
• 1 teaspoon salt
• 1 1/2 teaspoons rubbed sage

Instructions

 

• Heat the butter in a large skillet over medium-low heat. Cut the onion into thin slices and add to the melted butter in the pan. Keeping the heat on medium-low, cook the onions until they are caramelized and deep golden brown, about 20-30 minutes. You can add a splash of white wine as they’re cooking to get a little extra sweetness.
• Puree the garlic, pumpkin, chicken broth, milk, olive oil, salt, sage, nutmeg, and pepper in a blender until smooth. Add to the caramelized onions in the pan and cook until heated through.
• 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.
• 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. Remove from the water; when cool enough to handle, shred the chicken.
• Preheat the oven to 350 degrees. Toss the cooked pasta, chicken, and bacon with the pumpkin sauce and 1/2 cup Mozzarella cheese.
• Transfer to a greased 9×13 baking dish, top with remaining cheese and cover with greased foil to prevent sticking. Bake for 15-20 minutes or until the cheese is melted and the sauce is bubbling. Sprinkle with fresh parsley and let stand a few minutes before serving.

Notes

– For extra crispy bacon, cook it separately until crisp before adding it to the bake.
– Ensure your pumpkin puree is pure pumpkin, not pumpkin pie filling, for the best flavor.
– Don’t overcook the pasta initially; it will continue to cook in the oven.

Allergens: Milk, Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword chicken pumpkin pasta bake

The technique that makes it

The success of this Cozy Chicken Bacon Pumpkin Pasta Bake hinges on achieving a creamy, well-emulsified sauce that coats the pasta beautifully without becoming watery. The key lies in the gradual incorporation of liquids and the gentle simmering process. When you add the chicken broth and milk to the sautéed aromatics and pumpkin puree, it’s crucial to do so slowly while whisking continuously. This emulsification process helps to bind the fat from the butter and olive oil with the liquid components, creating a smooth, cohesive sauce base. Simmering the sauce gently, rather than boiling it vigorously, prevents the proteins in the milk and broth from separating and curdling, which can lead to a grainy texture. The starch released from the pasta during its initial cooking and then further integrated into the sauce during the bake also contributes to thickening and binding the sauce. Ensuring the pumpkin puree is smooth and free of large lumps before adding the liquids is also important for a uniform sauce consistency.

Troubleshooting

• Sauce is too thin: If the sauce seems too liquidy after baking, it may not have simmered long enough initially or the pasta released too much water. To fix this, remove the pasta from the baking dish and return the sauce to the stovetop over medium-low heat. Simmer gently, stirring frequently, until it thickens to your desired consistency. You can also whisk in a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water and simmer for 1-2 minutes until thickened.
• Sauce is too thick: Conversely, if the sauce is too dense, it likely reduced too much during simmering. Stir in a splash of chicken broth or milk, a tablespoon at a time, until the desired consistency is reached.
• Pasta is mushy: Overcooked pasta before baking is the usual culprit. Ensure you cook the pasta only until al dente, as it will continue to cook in the oven. If it’s already mushy, there’s little to be done to salvage the texture, but adding a bit more liquid to the sauce can help mask it.
• Flavor is bland: Ensure all seasonings, especially salt and sage, are added at the appropriate stages and tasted before baking. If the flavor is lacking, you can stir in extra salt, pepper, or a pinch of nutmeg into the sauce before serving.

Substitutions

• Chicken broth: Vegetable broth can be used for a vegetarian option, though it will alter the overall flavor profile slightly. Ensure it’s a good quality broth.
• Milk: Unsweetened, unflavored plant-based milk like almond or oat milk can be substituted for dairy milk. Coconut milk (full-fat) will add a distinct flavor but can create a very rich sauce.
• Sage: A blend of dried thyme and rosemary (1/2 teaspoon each) can offer a similar herbaceous note. Fresh herbs can also be used, doubling the quantity and chopping finely.
• Bacon: Pancetta or prosciutto can be used for a similar salty, cured pork flavor. For a vegetarian alternative, crispy fried onions or smoked tofu can provide texture and umami.

Pro tips

• For extra crispy bacon, cook it separately until crisp before adding it to the bake.
• Ensure your pumpkin puree is pure pumpkin, not pumpkin pie filling, for the best flavor.
• Don’t overcook the pasta initially; it will continue to cook in the oven.

Enjoy this delightful pumpkin pasta bake as a centerpiece for your next comforting meal. It’s a recipe that truly embodies the warmth of home cooking.

Try this next: Butternut Squash Lasagna You’ll Crave!

More from Baked Pasta Recipes →

Read also on TastyBend: Ground Turkey Nutrition Facts: Complete Scientific Analysis.

Frequently asked questions