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Creamy Pumpkin Chicken Pasta
  • Prep
    10 min prep
  • Cook
    20 min cook
  • Servings

Creamy Pumpkin Chicken Pasta


  • 2 8-ounce boneless skinless chicken breasts
  • 2 tablespoons of cooking oil
  • ¼ cup small diced yellow onions
  • 2 finely minced cloves of garlic
  • 1 cup of heavy whipping cream
  • ½ cup of canned pureed pumpkin
  • 2 oz Montchevre® Spiced Pumpkin Goat Cheese + more for garnish
  • 8 ounces of linguine pasta, cooked
  • Salt and pepper to taste


  1. Season the chicken breasts on both sides with salt and pepper.
  2. Add the oil to a medium size frying pan over medium-high heat. Once the oil begins to lightly smoke, turn the heat down to medium and add in the chicken breasts and cook for 6-7 minutes per side or until browned and cooked throughout.
  3. Set the chicken breasts aside and add the onions and garlic to the frying pan and cook for 2-3 minutes or until very lightly browned.
  4. Next, add in the whipping cream and cook over low heat until it becomes very thick, like an alfredo sauce.
  5. Whisk in the pumpkin and spiced pumpkin goat cheese until the sauce is smooth. Season with salt and pepper.
  6. Toss the cooked pasta in the sauce until coated and serve with the cooked chicken breasts. Add optional garnishes of more goat cheese crumbles, chopped parsley, and pepitas.

In this recipe

Fresh Logs

Our master cheesemaker has established a perfectly-balanced recipe for Montchevre® fresh goat cheese logs, and each is made with full respect for traditional French cheese making techniques.

Fresh Logs

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