This Healthy One Pot Pumpkin Alfredo with chicken, roasted red peppers & crispy sage is a lighter, more nutritious fall spin on pasta!

Step 1 Heat a large pot of salted water to boiling. Add pasta and cook for 10-12 minutes until al dente. Drain and set aside, then dry out pot with paper towel.

Step 2 Add olive oil and chicken to pot, sauteing for 5-6 minutes until chicken is browned. Remove chicken from heat and set aside.

Step 3 Add butter to pot. When melted, add garlic, sauteing for 30 seconds, then add flour. Add evaporated milk, cream and pumpkin puree, whisking as it thickens up. Add salt & pepper and parmesan cheese, whisking well to combine.

Step 4 Add cooked pasta, chicken, sage and roasted red peppers to sauce, tossing to coat and cooking over medium heat for 2-3 minutes until everything is heated through.

Storing and Reheating There's seriously nothing worse than dried out leftover pasta but I'm telling you, you don't have to keep doing that to yourself. My reheat method works wonders! Add a bit of extra liquid, then reheat for 2-3 minutes.

How to Freeze Pumpkin Alfredo You'll want to store it in individual portions in glass containers – this recipe will last in the freezer up to 3 months. When you're ready to reheat, pull a portion out of the freezer, sprinkle some milk/cream/water overtop and then microwave for 6-7 minutes, stirring halfway through the cooking time.

Check out a couple of our other pumpkin dinner recipes below!