Chicken Bacon Pumpkin Pasta Bake

Name: Panggang Pasta Labu Bacon Ayam
Total time: 70 min
Yield: 8 servings
Cuisine: Indonesian
Ingredients: 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; 1/4 cup olive oil; 1 teaspoon salt; 1 1/2 teaspoons rubbed sage; a pinch of freshly grated nutmeg (or just ground); freshly cracked black pepper to taste; 1 lb . uncooked pasta; 1 lb . boneless skinless chicken breasts; 1 cup Mozzarella or other white melty cheese; 1/4 cup Parmesan cheese; crumbled, cooked bacon (as much or little as you want); parsley for topping

Chicken Bacon Pumpkin Pasta Bake! Caramelized onions make for a rich and velvety pumpkin sauce to blanket that shredded chicken with love.

⏱️ 70 min 🔪 Prep: 10 min 🔥 Cook: 60 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Pinch of Yum — Lindsay Ostrom

Ingredients

8 servings

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
1/4 cup olive oil
1 teaspoon salt
1 1/2 teaspoons rubbed sage
a pinch of freshly grated nutmeg (or just ground)
freshly cracked black pepper to taste
1 lb . uncooked pasta
1 lb . boneless skinless chicken breasts
1 cup Mozzarella or other white melty cheese
1/4 cup Parmesan cheese
crumbled, cooked bacon (as much or little as you want)
parsley for topping

Steps

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.