This post may contain affiliate links. Please read our disclosure policy.

Creamy Chicken and Broccoli Pumpkin Alfredo uses a creamy and healthier alfredo sauce made with pumpkin instead of flour, with tender chicken breast pieces and broccoli. Perfect with any pasta.

Creamy Chicken and Broccoli Pumpkin Alfredo in a bowl

Oh, hayyyy carb lovers. Welcome to my world of chocolate and cakes and brownies and blondies and pancakes……. and pastaaaahhh. All lower in fat than normal stuff. Ok. Most lower in fat than normal.

Pumpkin Chicken and Broccoli Alfredo in a bowl

After making that ever so creamy Lightened Up Chicken Carbonara, I was craving more good-for-me-stuff….. like I crave donuts and french toast.

Something to cure our school holiday rainy-day-blues. And this was it.

A fork pierced into a piece from Creamy Pumpkin Chicken and Broccoli Alfredo

Total comfort food.

Creamy Pumpkin Chicken and Broccoli Alfredo being cooked in a pan

As usual, my cravings never head in the direction of healthy. Or low fat. Oh you know, like carrot sticks and celery stalks (which, by the way, end up with peanut butter smeared all over them. Just saying.)

I always end up craving buttery, oily and creamy anything. Sweet and savoury.

Creamy Pumpkin Chicken and Broccoli Alfredo in a bowl

But I just can’t do that to ma’self.

And this is a recipe I’ve used since my daughter was making me crave bad things while I was pregnant with her.

Top side view image of Creamy Pumpkin Chicken and Broccoli Alfredo

She’s the fussiest eater on the planet ladies and gentlemen, and she absolutely loves this. So it’s safe to say kids will devour this bowl full of pumpkin epicness.

2 bowls containing Creamy Pumpkin Chicken and Broccoli Alfredo

No flour is needed for this. No béchamel nada. Because the pumpkin provides all the starch to thicken this beautifully and creamily without any addition of anything else.

And when I read that back, I’ll be all, ‘Karina, what the hell are you talking about?’

It’s ok. The carbs are making me do it.

Creamy Pumpkin Chicken and Broccoli Alfredo in a bowl

The soft chicken pieces in this perfect, comfort meal makes this super filling, you may need to unbutton a couple of buttons on your bell bottom jeans and the boots with the furrrr.

Like our Creamy Champagne Chicken, this dis is so creamy, full of beautiful mouth watering flavours, with the perfect cheese touch from the parmesan. Try not to get obsessed with this bowl of pumpkin and pasta, new addiction alert! Like, you’ll be wanting more even though no more will fit anywhere, even after you’ve unbuttoned everything.

Fork pierced into pasta from Creamy Pumpkin Chicken and Broccoli Alfredo

The next day you’ll be eating this for breakfast after dreaming about it all night. That type of addiction. And I know I’m not the only one. And that’s totally ok. Because your secrets are safe with me.

If your still dreaming of carbs after this, try these other pastas:

One Pot Mushroom Chicken Pasta

Creamy Chicken Alfredo

Fiery Lamb Ragu on Parpadelle

One Pot Fettuccine Alfredo With Bacon

You might also like

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan

Get a free eBook!

Subscribe to Cafe Delites FOR FREE and receive recipes straight into your inbox!

5 from 1 vote

Creamy Chicken and Broccoli Pumpkin Alfredo

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 6
A creamy and healthier alfredo sauce made with pumpkin instead of flour, with tender chicken breast pieces and broccoli. Perfect with any pasta.
Save this recipe!
Get this sent to your inbox, plus get new recipes from us every week!

Ingredients 
 

  • 1 lbs packet penne pasta (or any pasta)
  • 1 cup reserved pasta water
  • 2 tablespoons light butter of choice
  • 1 medium brown onion sliced thinly
  • 2 cloves garlic crushed or minced
  • 1 lbs skinless chicken breast tenders cubed
  • 1 3/4 cups pumpkin puree canned or fresh, steamed until soft
  • 2 cups skim/low fat milk
  • 2 cups broccoli florets
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon vegetable stock powder
  • 1 pinch salt to season

Instructions 

  • Boil pasta in a large pot of salted water according to packet directions, until al dente. Reserve 1 cup of the water for later use.
  • Heat a large pan over medium heat and add butter. As soon as it starts to fry and sizzle, add onion and cook until transparent. Add the garlic, and fry until garlic becomes fragrant (about a minute). Add the chicken and stir it through the onion and garlic. Cook until chicken changes in colour. Add the pumpkin and milk, continuously stirring until it combines and begins to simmer and thicken. Add the broccoli and parmesan cheese, stock powder and salt. Mix well and cook until chicken has cooked through and broccoli is cooked to your liking. Pour the reserved pasta water into the pan in 1/4 cup increments, stirring between each addition, until you gain the consistency you like. (If you need too, add a little extra milk for a thinner sauce).
  • Gently stir the pasta through the sauce and serve with extra parmesan cheese!

Notes

Store leftovers in the fridge in an air tight container for up to 3 days or freeze for up to 1 month.

Nutrition

Calories: 514kcal | Carbohydrates: 72g | Protein: 33g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 60mg | Sodium: 552mg | Potassium: 868mg | Fiber: 6g | Sugar: 10g | Vitamin A: 11.726IU | Vitamin C: 33mg | Calcium: 234mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this? Leave a comment below!
Karina eating butter chicken from a gold fork out of a bowl with a nann bread on the side.

Hey Good Food Lovers! It’s nice to see you! My name is Karina. Welcome to Cafe Delites, my beloved space for the last 10 years where my passion for food has flourished and connected millions!

5 from 1 vote

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

9 Comments

  1. Louise Caldwell says:

    5 stars
    Very tasty and can easily feed about 6 people. Had plenty of leftovers. I mashed my pumpkin as we don’t have canned in Australia ??

  2. Misha says:

    I made it for dinner today and it was amazing! Thank you for the recipe.

    1. Karina says:

      Hey Misha that’s awesome! Thank you so much for letting me know! And you’re welcome — so much! Xx

  3. chrismackay7Chris says:

    Wow! My fiancée and I made this last night. What a delicious meal. Thank you for sharing!!

    1. Karina says:

      Aw that’s awesome! You’re very welcome. (I know when boys approve..then it must be good!) Xx

  4. Kris says:

    I’m going to make this tonight! Looks dreamy. Might toast some almonds and sprinkle them on top, mmmm. 🙂

    1. Karina says:

      Ooooohhhh toasted almonds! I love that! Please let me know how you go. Thank you for commenting and join me on here! Xx

  5. Claudia @ HomeMade with love says:

    OMG I think I am going to crash my diet.. :/ this looks just to good. still have some frozen Pumpkin puree 😉 think this would be a great use. Have a wonderful Sunday

    1. Karina says:

      Aw I only just saw this now! Thank you so much Claudia. I hope you had a great weekend!