How to Make Creamy Pumpkin & Chicken Tagliatelle

Bring delicious autumn flavors to your table with this comforting chicken and pumpkin tagliatelle! It's a quick and easy to make weeknight dinner to enjoy on cozy autumn evenings. Let's begin!

Ingredients:

• 130g / 4.6 oz Tagliatelle

• 200g / 7 oz Pumpkin puree

• 10g / 0.35 oz Onion

• 1 Clove Garlic

• 200g / 7 oz Chicken thighs (boneless, skinless)

• 20g / 0.7 oz Spinach

• 400ml / 13.5 fl oz Chicken stock

• 20g / 0.7 oz Parmesan

• 2 tbsp Olive oil

• 1/2 tsp Nutmeg

• 1 tsp Salt

• 1 tsp Pepper

• A drizzle of lemon juice

Finely chop the onion and cut the chicken thighs into small pieces.

In a pan over medium heat add some olive oil, then add the onion and the chicken. Season with salt, pepper and a drizzle of lemon juice. Mince in a garlic clove then fry for about 3 minutes, then add the chicken stock. Add the pumpkin puree and nut meg, mix well and cook for about 4 more minutes.

Cook the tagliatelle in boiling water with a pinch of salt according to the package instructions until al dente. Preserve some of the pasta water from the tagliatelle. When ready, add the tagliatelle and the spinach to the chicken pumpkin sauce and mix to combine. Cook for a minute and add some of the preserved pasta water if needed.

Serve with parmesan on top. Enjoy this creamy pumpkin tagliatelle as a warm, comfort autumn lunch or dinner!