Creamy Chicken, Pumpkin & Sage Pasta Bake

Golden-bubbly pasta bake with tender chicken, sweet pumpkin, and fragrant sage in a velvety cream sauce.

Ingredients

• 400 g (14 oz) short pasta (penne, rigatoni, shells)
• 600 g (1.3 lb) chicken thighs, boneless skinless (or breast), cut into 2 cm / 3/4" pieces
• 700 g (1.5 lb) pumpkin or butternut squash, peeled and cut into 2 cm / 3/4" cubes
• 2 tbsp olive oil, divided
• 1 1/2 tsp kosher salt (or 1 tsp fine salt), plus more for pasta water
• 1/2 tsp black pepper
• 3 tbsp butter
• 4 garlic cloves, finely chopped (pantry staple)
• 10–12 fresh sage leaves, plus extra for topping (or 2 tsp dried sage)
• 3 tbsp all-purpose flour
• 2 1/2 cups (625 ml) milk
• 1 cup (240 ml) heavy cream
• 1 1/2 cups (150 g) grated parmesan, divided
• 2 cups (200 g) shredded mozzarella
• 1/4 tsp nutmeg (optional but excellent)
• 1/2 tsp chilli flakes (optional)
• 1 tbsp lemon juice (optional, to brighten)

Method

• 1

  Step 1: Roast the pumpkin

  Preheat oven to **220°C / 425°F** (200°C fan). Toss pumpkin with **1 tbsp olive oil**, **1/2 tsp salt**, and pepper. Spread on a tray in a single layer. Roast **20–25 minutes**, turning once, until **tender and caramelised at the edges**. Set aside.

• 2

  Step 2: Cook pasta (very al dente)

  Bring a large pot of well-salted water to the boil. Cook pasta **2 minutes less** than packet directions (it will finish in the oven). Reserve **1 cup** pasta water, then drain.

• 3

  Step 3: Brown the chicken

  While pasta cooks, heat **1 tbsp olive oil** in a large deep skillet over high heat. Add chicken, season with remaining **1 tsp salt** and pepper. Cook **4–6 minutes**, stirring occasionally, until **golden on the outside and just cooked through**. Transfer to a plate.

• 4

  Step 4: Sage butter base

  Reduce heat to medium. Add **butter** to the same skillet. When melted and foamy, add sage leaves and cook **30–45 seconds** until **fragrant and slightly crisp**. Add garlic and cook **30 seconds** until fragrant (don’t let it brown).

• 5

  Step 5: Make the creamy sauce

  Sprinkle in flour and stir constantly **1 minute** to cook out the raw flour. Gradually pour in milk, stirring to keep it smooth, then add cream. Simmer **3–5 minutes**, stirring, until it thickens to a **pourable cream sauce** that coats a spoon. Stir in **1 cup parmesan**, nutmeg (if using), and chilli flakes (if using).

• 6

  Step 6: Combine

  Add pasta to the sauce, plus chicken and roasted pumpkin. Gently fold to avoid smashing the pumpkin too much (a little breakdown is good—it makes the sauce even creamier). Taste and adjust salt/pepper. Stir in lemon juice if using for balance.

• 7

  Step 7: Bake until bubbly

  Tip into a **large baking dish** (around 2.5–3 L / 9x13"). Top with mozzarella and remaining **1/2 cup parmesan**. Add a few extra sage leaves on top if you like. Bake at **200°C / 400°F** for **15–20 minutes** until **bubbling around the edges** and the top is **golden**. For extra colour, broil/grill **1–2 minutes** at the end (watch closely).

• 8

  Step 8: Rest, then serve

  Rest **5–10 minutes** (this helps it set and go extra creamy). Serve hot.

Tips

• **Pumpkin options:** Butternut squash is the easiest and sweetest. Kent/Jap also works—just peel well.
• **Chicken swap:** Thighs stay juicier, but breast works—just avoid overcooking when browning.
• **No fresh sage:** Use **2 tsp dried sage** in the sauce (add with the milk), and skip the “crispy sage” step.
• **Make-ahead:** Assemble fully, cover and refrigerate up to **24 hours**. Bake from cold: add **10–15 minutes** (cover with foil for the first 15 minutes if browning too fast).
• **Storage:** Keeps **4 days** in the fridge. Reheat with a splash of milk to loosen.
• **What to serve with it:** A simple green salad with a sharp vinaigrette, or steamed greens (broccoli/beans) to cut the richness.

Nutrition (per serving, estimate)