Dinner Meals

healthy chicken pumpkin parm bake

October 22, 2014

pumpkin pasta bakePumpkin, guys. It’s not going anywhere yet. At least not for me.

Of course it’s getting colder here in Chicago, so I suppose it’s only natural that I’m craving warmer things–soups, hot pancakes, pasta! Pasta, pasta, pasta. It’s kind of not the best for you, but dammit it’s good. And we all still need carbs! That’s a good argument right? I mean, everything is fine within reason in my opinion. And you have to listen to your body–there’s a reason it’s craving the things it is!

delicious pumpkin sauce pasta bakeConfession: I wasn’t entirely sure I would love this dish because of my aversion to pumpkin in the past. However, it was delicious. Honestly, I think it’s something I’m going to be making A LOT this season because I loved it. Ryan loved it. And so I think you will too!

It has that creamy, saucy texture with an almost nutty, pumpkin flavor. Plus it’s uber filling (as I’ve mentioned in the past).

delicious pumpkin sauce pasta bake delicious pumpkin sauce pasta bakeI also threw some leftover chicken pieces in there (optional of course) for some added protein. And because, maybe a part of me was convinced it would make the meal healthier.

I made it with about 1 pound of rotini, which was perfect for Ryan and I because it kind of spread the pumpkin flavor out (which helped Ryan eat more of it too). But if you want a more thoroughly coated noodle, I recommend making about 1/2 pound (or half a box) of rotini.  This way you will get a sauce-soaked noodle…if that’s your jam.

Any who, I hope you enjoy this warm delicious dish! And cross your fingers for me that tomorrow’s recipe–which is currently in the works–turns out just as well as this one.

healthy chicken pumpkin parm bake
Prep time
Cook time
Total time
  • ½ lb whole wheat rotini (or 1 pound if you prefer less coated pasta pieces)
  • 1 tbsp ghee
  • 1 cup pumpkin puree
  • shake of cinnamon
  • ½ cup of parmesan/romaine shavings
  • ¼ cup almond milk
  • 1 tsp sea salt
  1. Cook pasta according to directions.
  2. Mix pumpkin, cinnamon, cheese, almond milk and salt in pot on the stove. Stir on low, till a smooth sauce forms.
  3. Optional step: throw in pieces of chicken (I only used about ⅓ cup).
  4. Combine pasta and pumpkin sauce mixture.
  5. Spray 8 x 8 inch dish with olive oil.
  6. Pour mixture into dish.
  7. Top with ¼ cup almond meal.
  8. Lightly spray with olive oil and top with more cheese shavings, if desired.
  9. Bake until golden brown, about 20 minutes.
  10. Divide up and season with salt and pepper, if necessary.
  11. Enjoy!

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