Pumpkin Fettuccine Alfredo Recipe serves: 4
Prep Time 15 Minutes
Cook Time 15 Minutes

Nutritional Information

Serving Size 1 serving
Amount Per Serving
Calories 500
Calories from Fat 130
Total Fat 15 g
Saturated Fat 4.5 g
Trans Fat 0 g
Cholesterol 105 mg
Sodium 730 mg
Total Carbs 55 g
Dietary Fiber 5 g
Sugars 7 g
Protein 36 g
Vitamin A 90 %
Vitamin C 15 %
Calcium 10 %
Iron 15 %

Pumpkin Fettuccine Alfredo


  • 8 ounces fettuccine
  • 1 cup frozen green peas
  • 1 Tbsp. olive oil
  • 1 lb. boneless, skinless chicken breasts, cut into bite-size pieces
  • 1 small onion, chopped
  • 1/2 cup canned pumpkin puree
  • 1 jar Bertolli┬« Light Garlic Alfredo Sauce
  • 1 tsp. chopped fresh sage leaves [or 1/2 tsp. crushesd dried sage]
  • Pinch ground nutmeg


  1. Cook fettuccine according to package directions, adding green peas during the last 2 minutes of cook time. Reserve 1/2 cup pasta cooking water to thin sauce, if necessary.
  2. Meanwhile, heat olive oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is almost done, about 5 minutes . Remove chicken with slotted spoon and set aside.
  3. Cook onion in same skillet over medium heat, stirring frequently, until onion is tender, about 5 minutes. Stir in pumpkin and cook, stirring frequently, until pumpkin is slightly darkened, about 2 minutes. Stir in Sauce. Bring to a boil. Reduce heat to low and stir in fettuccine; toss to coat. Stir in sage and nutmeg. Thin sauce, if necessary, with pasta cooking water.

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