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To achieve a perfectly seasoned and evenly cooked chicken, start by using a good-quality chicken breast or thighs. Here are some essential tips:

Creamy Fall Pasta with Chili Chicken

Warm up your autumn evenings with a cozy dish that captures the season's essence. This creamy fall pasta with chili chicken blends the rich flavors of pumpkin, tender chicken, and a kick of spice for a satisfying meal that feels like a warm embrace. Perfect for gatherings or a comforting weeknight dinner, this recipe is simple yet delicious, showcasing seasonal ingredients that not only taste great but also nourish the body. Gather your loved ones and enjoy a delightful culinary experience this autumn!
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Ingredients
  

12 oz (340g) fettuccine or your favorite pasta

1 lb (450g) chicken breast, cut into bite-sized pieces

2 tbsp olive oil

1 medium red onion, diced

3 cloves garlic, minced

1 red bell pepper, thinly sliced

1 cup pumpkin puree (canned or fresh)

1 cup heavy cream

1 tsp chili powder (adjust to taste)

1/2 tsp smoked paprika

Salt and black pepper, to taste

1 cup grated parmesan cheese

Fresh parsley, chopped (for garnish)

Optional: crushed red pepper flakes for extra heat

Instructions
 

Cook the Pasta: In a large pot of salted boiling water, cook the fettuccine according to package instructions until al dente. Drain and set aside, reserving about 1 cup of pasta water.

    Sauté the Chicken: In a large skillet over medium-high heat, add 2 tablespoons of olive oil. Once hot, add the chicken pieces, season with salt, black pepper, and chili powder. Sauté until the chicken is cooked through and golden brown, approximately 5-7 minutes. Remove the chicken from the skillet and set aside.

      Cook the Vegetables: In the same skillet, add the diced red onion and sauté for 2-3 minutes until softened. Add the minced garlic and red bell pepper, cooking for an additional 3-4 minutes until fragrant and the pepper is tender.

        Make the Sauce: Lower the heat to medium and stir in the pumpkin puree, heavy cream, smoked paprika, and adjust seasoning with salt and black pepper. Allow the sauce to simmer for about 5 minutes, stirring occasionally until it thickens slightly.

          Combine: Add the cooked chicken back into the skillet, mixing well. If the sauce is too thick, gradually add some reserved pasta water until you reach your desired consistency.

            Combine with Pasta: Add the drained fettuccine to the skillet, tossing it in the creamy sauce until evenly coated. Mix in the grated parmesan cheese until melted and creamy. Adjust seasoning if needed.

              Serve: Plate the creamy fall pasta, garnishing with chopped parsley and, if desired, a sprinkle of crushed red pepper flakes for an extra kick.

                Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4