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Pumpkin Alfredo Chicken Skillet Pasta

October 7, 2015 By Jessica

As much as Target and Pinterest remind me that fall season has been here for two weeks now, I need to actually see piles of those charming pumpkins before I get into the fall season. Only then do I start thinking about hearty, comforting foods and oh yes, the scent of pumpkin spice in the air. It’s been too long.

I’m excited. Pumpkin season is back.

You wouldn’t know it today because it feels more like July, but we did have a nice bit of rain over the weekend. It had my twin boys sitting by the window watching the raindrops bounce off our outdoor table. It was adorable. We really needed it with the drought we’ve been having, so it was a good thing.

I’ve been thinking about starting off the season with a savory recipe, so when the rain hit I went ahead and made this for dinner Sunday night. 

pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free

I initially thought lasagna but didn’t have enough time or all the ingredients to put it together, so the next best thing came to mind: skillet pasta. Just a carb-y and super satisfying.

With all my pumpkin talk earlier, I actually used canned pumpkin here simply for the pure pleasure of convenience. What? I wasn’t going to drag my butt to the store on a rainy Sunday afternoon. Besides canned pumpkin rocks and is a golden commodity when it’s organic, BPA-free and ON SALE (the magical words in my life).

I’m well stocked through 2018. Such a planner.

pumpkin-sage-skillet-lasagna-gluten-free-dairy-free-from-jessicas-kitchen

Have you ever had a skillet pasta? It’s quite similar to lasagna. Instead of layering some filling between sheets of lasagna pasta napoleon style, all the filling ingredients are cooked in a skillet – stovetop – with torn or cut up pasta. If you have then you know how utterly delicious this is.

Now I know you’re busy, you look busy, which is why you need to try this. It’s quick. It’s easy. And when you do happen to make it, you will be glad you did. 

With school days becoming more and more hectic, I’m embracing the “quick & easy”. I sent leftovers for the boy’s lunch on Monday. The consensus: fennel and sage flavors in the chicken were more pronounced. The chicken had more flavor Mom and still really cheezy was more like it.

pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free

Now in one bated breath, I’m going to attempt a description of HOW good this dinner was … the grammar correcting folks will be all over this … then I’m off and back into the kitchen. Btw, I have such an amazing recipe to share with you next, hint: sweet potato and lemon tahini.

Ok, so it was like having the most creamy, gooey ( but without being too heavy) pumpkin alfredo sauce – “turned up a notch” as Emeril would say – with bits of large shell pasta nestling spoonfuls of the aforementioned sauce with a little heat from the peppery-jack that all together came together with the fennel, sage, garlic, and chicken as if it were sausage and went so well with all the pumpkin telling my taste buds (and everyone else) to eat more and more before someone like a particular taller-than-me teenager takes another heaping spoonful of THE BEST SKILLET PASTA EVER.

pumpkin-sage-skillet-lasagna-gluten-free-dairy-free-from-jessicas-kitchen

Deep breath Jessica. We know you’re excited.

You can easily make this meat-free using canned great white northern beans, or garbanzo (chickpeas) beans. If pumpkin is out of season, try sweet potato or butternut squash puree. When I have leftover roasted potatoes or butternut squash I puree it in the food processor with some coconut milk then pull this recipe out since it’s so versatile. For the beans: I suggest combining the seasonings with the beans beforehand to somewhat “marinade”, if you will, the flavors.

Happy pumpkin season you guys!

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Here are some step-by-step visuals…

Season chicken beforehand. It really gives the chicken a nice “sausage” flavor without pulling off casing or paying more for sausage that may have gluten or dairy in it.

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pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free

pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free

And that’s it.

Told ya it was quick and easy, now let’s dig in!

pumpkin-alfredo-skillet-pasta-with-chicken-gluten-free-dairy-free

 

Pumpkin Alfredo Chicken Skillet Pasta - gluten free, dairy free, soy free
 
Save Print
Prep time
5 mins
Cook time
20 mins
Total time
25 mins
 
The BEST pumpkin alfredo chicken skillet dinner that is not only satisfying and full of autumn flavors but also quick and easy. Dinner ready in under 30 minutes!!
Jessica: Jessica
Recipe type: Entree
Serves: 6-8
Ingredients
  • For the pasta:
  • 1 box Organic GF lasagna sheets or large shell pasta (I use Tinkyada grand shell pasta)
  • water for cooking pasta
  • 1 tablespoon kosher salt
  • For the Skillet:
  • 3 pounds organic ground chicken breast
  • 3 tablespoons ground fennel (I ground up 2 tablespoons of fennel seeds)
  • 2 tablespoons granulated garlic
  • 1 tablespoon onion powder
  • 1 tablespoon kosher salt, or to taste
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground nutmeg
  • 2 onions, diced
  • 2 15-oz cans pumpkin puree (not pie filling)
  • 1¾ coconut milk, unsweetened or other non-dairy milk (not canned coconut)
  • large handful fresh sage leaves, half of it roughly chopped, set other half-bunch aside
  • ½ bunch dino kale, stems removed
  • 1½ cups non-dairy, soy-free cheese (I use Daiya cheddar or peppery jack flavors)
  • few tablespoons of high-heat tolerant oil (I used avocado oil)
Preparation
  1. Combine all the spices, kosher salt, and pepper into the ground chicken. Mix well, cover and refrigerate for at least an hour or up to 12 hours, if making in advance.
  2. For the pasta: prepare a pot full of water (about 6 cups) and set on high heat to boil. When boiling, add 1 tablespoon kosher salt then all the shell pasta. Stir to prevent clumping and cook for about 8-9 minutes (I find it always needs a minute or two after the package instructions), or until ready.
  3. Meanwhile, add oil to a large heated skillet, add diced onions and stir. Cook until softened then add ground chicken and let it sit a minute to brown a bit. Reduce heat to medium, using a sturdy metal spatula, break up meat in as many little pieces as you can and cook another 3-4 minutes. Turn over and break up again.
  4. Around this time the pasta should be ready, drain and set aside to cool enough to tear in halves or thirds.
  5. After a few minutes of continued cooking, add coconut milk and stir. Add pumpkin puree, stir. If it appears too thick, add a splash of coconut milk. Then add chopped sage, and kale, stir again. After about a minute, add in torn, cooked lasagna sheets then non-dairy cheese shreds and stir. When it has partly melted take off from heat. It will continue to melt the next few minutes. Serve immediately. Also delicious the next day reheated.
  6. Some notes:
  7. I used ground chicken instead of buying prepared sausage links from my butcher at Whole Foods as a cheaper alternative. Feel free to use raw premade sausage, if you prefer, casing removed. Turkey, pork, or ground veal do well in this recipe.
  8. Also freezer-friendly. Just remember to store it in a freezer-safe container then wrapped with 2-3 ply plastic wrap, good for 2 months.
  9. Though this didn't last more than a day, I imagine it would stay fresh for up to 5 days in the refrigerator.
  10. I used a stainless steel large 6-quart deep skillet for this and doubles or triples well.
  11. Variations:
  12. For vegan use beans or lentils.
  13. If pumpkin is unavailable try canned (or roasted) sweet potato or butternut squash.
3.5.3228

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Filed Under: main dishes Tagged With: dairy-free, gluten-free, light and easy recipes, main dishes, pasta, pumpkin, soy-free, sugar-free

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Comments

  1. Jeanine says

    October 7, 2015 at 4:24 pm

    Now that's what I call comfort food. Before I was diagnosed with Celiac, I made skillet pasta dishes. They were always part of a box of a pre-packaged mix of spices and heaven knows what chemicals that you add pasta and other ingredients to come up with dinner. With this recipe I can enjoy a meal that I know exactly what's in it and coming from you I know it will be delicious. Thanks, Jessica, for sharing. I'll be making this dish over the weekend.
    Reply
    • Jessica says

      October 9, 2015 at 1:31 pm

      I remember those and the LONG list of ingredients I needed a dictionary for! Thank you SO very much for your kind words and that you enjoy my recipes, that means so much to me. Enjoy and happy weekend!
      Reply
  2. Barbara says

    October 7, 2015 at 5:06 pm

    I haven't had a skillet pasta in years. My mom would also make it with leftover Monday night but it didn't look as tasty as this or ever have any sage or pumpkin in it lol. Nice idea to add pumpkin! I love your creativity and keeping it delicious gf+ df free! :)
    Reply
    • Jessica says

      October 9, 2015 at 1:34 pm

      Haha! Recipes have changed over the years, now there's pumpkin in skillet pasta! Crazy, but oh wait until you try it. Hope you do...Thank you for your kind words, you are so sweet and YES let's keep it delicious gf+df!
      Reply
  3. Ricky Burrows says

    October 7, 2015 at 6:16 pm

    Oh my this looks so comforting. Quick and easy and sales are my mantra! Thank you for savory pumpkin recipe :)
    Reply
    • Jessica says

      October 9, 2015 at 1:36 pm

      Thanks Ricky, hope you enjoy! Have a great weekend :)
      Reply
  4. Gina says

    October 7, 2015 at 6:38 pm

    This looks great. I think my family would like this for dinner. It looks like the daiya cheese is shredded, did you grate it or buy it like that? I haven't seen this flavor at my Whole Foods. Thanks!
    Reply
    • Jessica says

      October 9, 2015 at 1:37 pm

      I bought it shredded. If they don't have it they can order it for you, they're usually good with special ordering products. Have a great weekend!
      Reply
  5. Zoe says

    October 7, 2015 at 7:12 pm

    Gah! I want a big HUGE bowl right now. You snuck in so much healthy under so much creamy. Where has this been all my life? I've never had skillet pasta but that's gonna change real soon.
    Reply
    • Jessica says

      October 9, 2015 at 1:39 pm

      Yes, I can't help myself! Wait until you taste this, my theory of healthy and creamy skillet pasta will win you over. You will love it.
      Reply
  6. Zanya says

    October 7, 2015 at 7:15 pm

    I just saw your pretty recipe on pinterest and would like to prepare this but have never seen large shell pasta. Can I use any pasta? When do I add in pasta?
    Reply
    • Jessica says

      October 9, 2015 at 1:43 pm

      If your local store doesn't carry it, try Amazon or thrive market online or ask your health food store to special order it. If all that is a pain in the rear then just use GF lasagna sheets, or any pasta you have on hand other than spaghetti and I'm sure it will still come out well. Just remember to follow pasta package directions and tear up pieces before adding into the skillet. I noted the addition of when to add the pasta to the recipe - OOPS! I forgot that! Thanks for catching that Zanya :)
      Reply
  7. Lori says

    October 7, 2015 at 7:17 pm

    I'm guessing you add the pasta after pumpkin but thought I'd ask when? Thanks in advance!
    Reply
    • Jessica says

      October 9, 2015 at 1:44 pm

      Yes! Sorry about that, it should be noted on the recipe now.
      Reply
  8. Freddie says

    October 7, 2015 at 7:38 pm

    MY am I reminded as constantly about the almighty pumpkin spice latte returning to each and every town here and across! A hearty and memorable meal you've presented, pumpkins certainly return to the forefront, for me as well. This is incredibly drool-worthy and I eagerly await the delight of which should be brought with this pasta for my children and my Mr., and me as well, of course. Is my already planning to plate mine first so awful? I'll be whipping this one up, surely, and have reviewed the steps and all seems non-difficult. Cheers to a joint welcoming of the fall, Jessica!
    Reply
    • Jessica says

      October 9, 2015 at 1:47 pm

      Thanks Freddie, I hope you all love it as much as we did! Not difficult at all and so good...enjoy!!
      Reply
  9. Christina says

    October 7, 2015 at 7:46 pm

    Hi this looks amazing and I'm hoping to make it this weekend or next week (my mother-in-law's coming in to town and she's dairy-free & celiac also, (I think).. I wanted to ask your thoughts on possibly doing shredded chicken instead of ground? Would that mess anything up? Also, if so, should I add in already cooked and shredded or no? Would it be later on to not overcook? Please let me know! Thank you so much
    Reply
    • Jessica says

      October 9, 2015 at 2:24 pm

      Shredded chicken would work well too. Because it's already cooked, you might want to wait until just before adding in the cheez for the cheez to melt into the chicken. Enjoy and happy weekend!
      Reply
  10. Leah @ Grain Changer says

    October 8, 2015 at 1:22 pm

    oh my goodness YUM! Jessica this meal looks absolutely to die for. It has me longing for a rainy day, if you can believe that (especially considering that hurricane Joaquin just left a couple days ago and I am SO over rain!!!) Can't wait to try this.
    Reply
    • Jessica says

      October 9, 2015 at 2:34 pm

      Thanks, Leah! It hit the spot with the rainy weekend we had, but nothing compared to hurricane weather omg!! Have a great weekend and hope the weather has cleared up :)
      Reply
  11. Cindy Bellows says

    October 23, 2015 at 10:55 pm

    Holy cow does this look AMAZING! Came across your recipe on pinterest and getting my ingredients asap. Cannot wait to try this!
    Reply
    • Jessica says

      October 24, 2015 at 3:52 pm

      AW, thanks SO much Cindy! You will love it :) Have a great weekend!
      Reply
  12. Sam says

    November 18, 2015 at 4:45 pm

    WOWA WEEWA
    Reply
  13. Melissa says

    December 1, 2015 at 7:33 pm

    I made this for dinner with exceptional results. It was easier than I thought and my family loved it!! I made one change to the recipe by seasoning my ground chicken just before cooking (didn't read that part before preparing) but it was still seasoned well. Will be making this again for sure!
    Reply
  14. Sherri says

    December 11, 2015 at 7:30 pm

    I made this without meat and added white beans instead - deeeelicious!!!
    Reply
    • Jessica says

      December 12, 2015 at 7:07 pm

      SO happy to hear you enjoyed it Sherri, enjoy!!
      Reply
  15. Beth says

    May 19, 2016 at 3:35 pm

    Clever use of lasagna sheets. I never know what to do with leftover pieces or the overcooked ones. Looks delicious and happy have found your lovely blog.
    Reply
    • Jessica says

      May 19, 2016 at 6:49 pm

      Thanks so much Beth, welcome!! It's a neat way to use overcooked ones too, I agree and have haha! Hope you enjoy the recipes here and let me know what you think. :)
      Reply
  16. Robin says

    November 7, 2016 at 5:56 pm

    OMG was this delicious!!! My husband who can eat whatever he wants asked that I make it on a regular basis! TY!!
    Reply

Trackbacks

  1. Pumpkin Pecan Cobbler Cake (gluten free, paleo, dairy free, soy free, vegan) – From Jessica's Kitchen says:
    October 14, 2016 at 12:49 pm
    […] drive to school this morning. I’ve turned them all into pumpkin lovers – blame it on this skillet meal, this cookie, and this pasta dish. Now I need to make those […]
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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