Creamy Chicken and Broccoli Pumpkin Alfredo

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  Pasta, Penne, White, Dry(454g)
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  1 cup reserved pasta water
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  Unsalted Butter(30g)
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  Yellow Onion
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  Garlic(120g)
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  Chicken Breast, Boneless Skinless(454g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Pumpkin Puree, Canned(420g)
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  Skim Milk(480g)
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  Broccoli(480g)
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  Parmesan Cheese(120g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Vegetable Bouillon Cube, Dry(15g)
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  1 pinch salt to season

Instructions

1. 1Bring a large pot of salted water to a boil over high heat. Add the penne and cook 9–11 minutes, stirring occasionally, until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
2. 2Heat a large pan over medium heat and add the butter. Once melted and foaming (about 1 minute), add the onion and cook 4–5 minutes, stirring occasionally, until translucent.
3. 3Add the garlic to the pan and cook 1–2 minutes over medium heat, stirring constantly, until fragrant. Add the chicken breast and stir to coat with the butter and aromatics. Cook 6–8 minutes over medium-high heat, breaking the chicken into bite-sized pieces with a spoon, until no longer pink in the center.
4. 4Pour in the pumpkin puree and skim milk, stirring constantly over medium heat for 2–3 minutes until fully combined and beginning to simmer. The mixture should darken slightly as it heats.
5. 5Add the broccoli florets, grated Parmesan, and vegetable bouillon cube to the pan. Stir well and cook 5–7 minutes over medium heat until the broccoli is tender-crisp and the chicken reaches an internal temperature of 165°F.
6. 6Add the reserved pasta water 1/4 cup at a time, stirring between each addition, until the sauce reaches your desired consistency (about 2–3 additions). Adjust seasoning with salt as needed.
7. 7Gently fold the cooked penne into the sauce and stir to combine over medium heat for 1 minute until heated through.
8. 8Divide evenly into 6 airtight containers while hot. Cool to room temperature before sealing and refrigerating for up to 4 days.