Description

This cozy one-pot pasta combines the warm flavors of pumpkin with savory bacon and ground chicken, all tossed in a creamy sauce with fresh herbs. Perfect for busy weeknights when you want comfort food without the cleanup!

Ingredients

Units Scale

1 lb lean ground chicken
4 slices bacon, chopped
1.1 lb (500 grams) riccioli pasta
25 oz pumpkin pasta sauce
1 shallot, diced (36 grams)
4 cloves garlic, minced (16 grams)
6 oz baby spinach, roughly chopped
1 tbsp fresh sage, chopped
1 1/2 cups low sodium chicken broth (12 fl oz)
1 cup fat free half and half (8 fl oz)
3/4 cup dry white wine, like Sauvignon Blanc (6 fl oz)
4 oz Parmesan/Fontina cheese blend (113 grams)
1/2 tsp red chili pepper flakes
1/4 tsp nutmeg
Salt and pepper to taste

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Instructions

Prepare the Bacon Base: Heat a large pot over medium-high heat. Once hot, add chopped bacon. Stir the bacon around the pot with a wooden spoon or spatula, cooking until crispy, about 4-5 minutes. Remove crispy bacon to a paper towel-lined plate, leaving the flavorful bacon grease in the pot. This creates a rich base for the entire dish that will enhance all other ingredients.
Build the Flavor Foundation: Add garlic, shallot, and sage to the hot bacon grease and sauté for about 1 minute until fragrant. Add ground chicken to the pot and season with salt and pepper. Break the chicken apart with a wooden spoon as it cooks through, ensuring it’s crumbled evenly and fully cooked with no pink remaining, approximately 5-7 minutes.
Create the Sauce: Once chicken is completely cooked, add the wine and allow it to simmer for about 1 minute to reduce slightly. Then add chicken broth, half and half, red chili pepper flakes, nutmeg, and pumpkin sauce. Stir thoroughly to combine all ingredients into a smooth, creamy sauce. Add the dry pasta directly to the pot and stir until all pasta is completely covered with sauce.
Cook the Pasta: Bring the mixture to a boil, then reduce to a simmer and cook for 9-12 minutes, stirring occasionally to prevent sticking. You want the pasta to be very al dente (slightly firm) since it will continue to cook in the residual heat of the sauce. The pasta will also absorb more sauce as it finishes cooking.
Finish and Serve: Remove pot from heat, then immediately stir in the chopped spinach, allowing it to wilt in the hot pasta. Add the reserved crispy bacon and about 2/3 of the cheese, stirring gently until everything is well combined and the cheese begins to melt. Serve in bowls with the remaining cheese sprinkled on top for a beautiful presentation.

Notes

For a vegetarian version, omit the chicken and bacon and use vegetable broth instead of chicken broth.
The pasta will continue to absorb sauce as it sits, so it may thicken over time. If reheating leftovers, add a splash of broth or half and half.
Fresh grated nutmeg works best in this recipe, but pre-ground is fine too.
If you prefer a less creamy version, you can use regular milk instead of half and half.
For a gluten-free option, substitute with your favorite gluten-free pasta and adjust cooking time according to package instructions.

Nutrition

Serving Size: 1.5 cups
Calories: 420
Sugar: 5g
Sodium: 580mg
Fat: 15g
Saturated Fat: 6g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 25g
Cholesterol: 65mg