This Pumpkin Fettuccine Alfredo With Chicken And Spring Peas Recipe Will Change Your Life
We’ve got some serious news, fettuccine Alfredo lovers: You can give your favorite comfort food some fall flare by adding pumpkin, and it’s literally the best thing you can do for yourself. Our pumpkin fettuccine Alfredo recipe is super simple, takes 30 minutes or less to make and is like a cozy fall night in all in one dish. You’re gonna need to break out the comfy pants for this one.
Pumpkin Fettuccine Alfredo With Chicken And Spring Peas
- 1 lb. fettuccine noodles, cooked al dente
- 1 lb. chicken, cut into cubes and cooked
- 2 cups frozen spring peas, thawed
- 2 Tbsp. unsalted butter
- 2 Tbsp. flour
- 1 1/2 cups whole milk or heavy cream
- 1 cup pumpkin
- 1 cup Parmesan (or more to taste)
- 1 tsp. nutmeg
- 1 tsp. salt
- 1/2 tsp. pepper
In a large pot, melt the butter on medium-high heat and add in flour. Whisk until the mixture looks like a paste, then add milk or heavy cream, turn heat down to a simmer and whisk more until the mixture is bubbling. Add pumpkin, Parmesan, nutmeg, salt and pepper and simmer for five minutes. Add in fettuccine noodles, cooked chicken and spring peas, toss, then enjoy!
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