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As the leaves turn and the air grows crisp, the culinary world welcomes an array of flavors that embody the essence of fall. The season invites us to indulge in heartwarming dishes that not only satiate our hunger but also wrap us in a comforting embrace. One such dish that perfectly captures this spirit is the Cozy Autumn Delight: Creamy Fall Pasta with Chili Chicken. This recipe is a celebration of autumn, combining the rich, velvety texture of a creamy sauce with the subtle sweetness of pumpkin puree and the gentle heat of chili powder. It's a dish that warms the soul and makes for an ideal centerpiece on a chilly evening.

Creamy Fall Pasta with Chili Chicken

Embrace the flavors of fall with this Cozy Autumn Delight: Creamy Fall Pasta with Chili Chicken. This heartwarming recipe features fettuccine topped with a rich, creamy sauce made from pumpkin puree and spices, alongside tender chicken and sautéed vegetables. Perfect for chilly evenings, this dish not only satisfies the palate but also offers a cozy dining experience. Share it with family and friends for a comforting meal that celebrates the beauty of autumn!
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Ingredients
  

12 oz (340g) fettuccine or your preferred pasta

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

2 tablespoons olive oil

1 medium red onion, diced

3 cloves garlic, minced

1 red bell pepper, thinly sliced

1 cup pumpkin puree (can be canned or homemade)

1 cup heavy cream

1 teaspoon chili powder (or to taste)

1/2 teaspoon smoked paprika

Salt and freshly ground black pepper, to taste

1 cup freshly grated parmesan cheese

Fresh parsley, chopped (for garnish)

Optional: crushed red pepper flakes for extra heat

Instructions
 

Cook the Pasta: In a large pot, bring salted water to a rapid boil. Add the fettuccine and cook according to package instructions until it reaches an al dente texture. Once done, drain the pasta, reserving about 1 cup of the pasta cooking water for later use, and set the drained pasta aside.

    Sauté the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. When the oil is shimmering, add the bite-sized chicken pieces. Season the chicken with salt, black pepper, and chili powder. Cook, stirring occasionally, until the chicken is thoroughly cooked and has a golden brown exterior, approximately 5-7 minutes. Once done, transfer the chicken to a plate and keep it warm.

      Cook the Vegetables: In the same skillet, reduce the heat slightly and add the diced red onion. Sauté for about 2-3 minutes until the onion becomes tender and translucent. Next, stir in the minced garlic and sliced red bell pepper, continuing to cook for another 3-4 minutes until the garlic is fragrant and the bell pepper is tender.

        Make the Sauce: Lower the heat to medium and add the pumpkin puree and heavy cream to the skillet. Sprinkle in the smoked paprika, then taste and adjust the seasoning with additional salt and black pepper if desired. Allow the sauce to simmer gently for about 5 minutes, stirring occasionally to ensure it thickens slightly.

          Combine: Return the cooked chicken to the skillet filled with the sauce, allowing it to heat through while mixing well to combine with the sauce. If the sauce appears too thick, gradually incorporate some of the reserved pasta water until you achieve your desired consistency.

            Combine with Pasta: Add the drained fettuccine to the skillet, tossing it with the creamy sauce until the pasta is well coated. Mix in the freshly grated parmesan cheese, stirring until it melts into the sauce, creating a rich, creamy texture. Taste and adjust with more seasoning if needed.

              Serve: Plate the creamy fall pasta onto warm dinner plates. Garnish generously with chopped parsley and, if you enjoy a bit of heat, sprinkle with crushed red pepper flakes.

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