Pumpkin Tagliatelle with Chicken

Prepare the ingredients. Prepare all the ingredients and bring a pot of water to a boil for the pasta 🍝✨

Clean the pumpkin. Clean the pumpkin, cut off the stem and scoop out the seeds (you can save them and use them in stock).

Grate the pumpkin. Grate part of the pumpkin finely.

Slice the pumpkin. Cut the remaining pumpkin into slices.

Sauté the grated pumpkin. Sauté the grated pumpkin in a pan with a little oil for about 10 minutes over medium heat, adding a splash of water during cooking to prevent it from burning. Then pass it through a fine-mesh sieve.

Sear the pumpkin slices. Sear the pumpkin slices in a pan with a little oil for about 2–3 minutes on each side over medium heat until golden, then set aside.

Cook the pasta. Cook the pasta in salted water according to the package instructions.

Dice the chicken. Cut the chicken into cubes.

Sauté the chicken. Sauté the chicken in a pan with a little oil for about 3–4 minutes over high heat, until the meat firms up and becomes lightly golden.

Cook the sauce. Add the pumpkin purée, cream and a little water to the pan with the meat and simmer for about 2–3 minutes to create a thicker sauce.

Add the pasta. Add the pasta to the pan and mix thoroughly, optionally cook briefly further until the pasta is well coated with the sauce.

Serve. Serve sprinkled with cheese and the seared pumpkin slices 🍽️✨