Fall Classic Pasta Bake flips the script completely. There’s no tomato sauce to be found here. Instead, pumpkin takes its place, ensuring the sweet, rich, and herbaceous sauce has the warmth and glory of autumn in each drop. The tender pasta, the succulent bacon, and the savory chicken breasts all add more dimension and heartiness to the Fall Classic Pasta Bake, but it’s the distinct pumpkin sauce that you’ll remember most of all. And for good reason!
Ingredients
For the pumpkin sauce:
- 1 tablespoon butter
- 1 yellow onion, cut into thin slices
- white wine, optional, to taste
- 1 clove garlic
- 2 cups pumpkin purée
- 1 cup chicken broth
- 1 cup milk
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 1/2 teaspoons rubbed sage
- nutmeg, to taste, freshly grated or ground
- freshly cracked black pepper, to taste
For the casserole:
- 1 pound pasta, of your choice, such as penne
- 1 pound chicken breasts, boneless and skinless
- bacon, to taste, cooked and crumbled
- 1 cup mozzarella cheese, divided
- 1/4 cup parmesan cheese
- parsley, to taste, chopped, for garnish
Directions
Step 1 –Grease a 9×13-inch baking dish.
Step 2 –In a large skillet over medium-low heat, melt the butter.
Step 3 –Add the onion to the melted butter and cook until caramelized to a deep golden-brown, about 20-30 minutes. As the onion caramelizes, add the white wine for a touch of sweetness.
Step 4 –In a blender, add the garlic, the pumpkin, the chicken broth, the milk, the olive oil, the salt, the sage, the nutmeg, and the pepper and blend until smooth.
Step 5 –Add the sauce mixture to the caramelized onions in the pan and cook until heated through.
Step 6 –Cook the pasta until just shy of al dente, according to the package directions.
Step 7 –Drain the pasta.
Step 8 –Bring a pot of water to a boil on the stovetop.
Step 9 –Add the chicken to the boiling water and cook until the chicken reaches an internal temperature of 165 degrees F, about 10-15 minutes.
Step 10 –Transfer the chicken to a cutting board and allow it to cool until it can be handled safely.
Step 11 –Shred the chicken with two forks.
Step 12 –Preheat the oven to 350 degrees F.
Step 13 –In a bowl, add the pasta, the shredded chicken, the bacon, the pumpkin sauce, and 1/2 cup of the mozzarella cheese and toss to combine.
Step 14 –Transfer the pasta mixture to the prepared baking dish.
Step 15 –Top the pasta mixture with the remaining mozzarella cheese and the parmesan cheese.
Step 16 –Cover the bake with greased foil to prevent sticking.
Step 17 –Bake until the cheese has melted and the sauce is bubbling, about 15-20 minutes.
Step 18 –Let the casserole stand for 5 minutes.
Step 19 –Serve garnished with the parsley.
