Creamy Chicken and Broccoli Pumpkin Alfredo

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  1 lbs Pasta, Penne, White, Dry
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  1 cup 1 cup reserved pasta water
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  2 tbsp Unsalted Butter
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  1 Yellow Onion(110g)
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  2 Garlic(6g)
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  1 lbs Chicken Breast, Boneless Skinless

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

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  1.8 cup Pumpkin Puree, Canned
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  2 cup Skim Milk
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  2 cup Broccoli
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  0.5 cup Parmesan Cheese

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

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  1 tbsp Vegetable Bouillon Cube, Dry
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  1 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 and internal temperature reaches 165°F.
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.
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 a pinch of 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.