Ingredients — what you'll need
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- 400 gram Boneless Skinless Chicken Thigh
- 200 milliliter Whipping Cream 32%
- 10 gram Parmesan
- 300 gram Hokkaido Squash
- 300 gram Pasta
- 4 piece Sage
- 3 gram Black Pepper
- 3 gram Salt
- 2 clove Garlic
- 200 milliliter Water
- 2 gram Unsalted Butter
- 2 piece Shallots
Step-by-step method
At a glance
You're looking at a quick and creamy 30-minute pasta that brings together chicken, pumpkin purée, and sage in a rich sauce. The main thing to watch is getting the sauce to the right consistency—you might need to adjust it with pasta water to get that beautiful coating on each strand.
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Cook the pasta
Bring salted water to a boil and cook the pasta.
Ingredients
- 300 gram Pasta
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Sauté the shallot
Sauté the finely chopped shallot in butter. Add the crushed and minced garlic. Let it cook for a few minutes until fragrant, without letting it turn too golden.
Ingredients
- 2 gram Unsalted Butter
- 2 piece Shallots
- 2 clove Garlic
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Combine the ingredients
Add the chicken, cut into small pieces, to the pan. Season with salt and pepper, then sear over high heat. Once done, it's time to add the purée. Lower the heat by half and stir the pumpkin purée into the chicken. Mix well, heat through, and season with a pinch of salt.
Ingredients
- 400 gram Boneless Skinless Chicken Thigh
- 3 gram Salt
- 3 gram Black Pepper
- 300 gram Hokkaido Squash
