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Chicken and Pumpkin Pasta Casserole with Parmesan

Chicken and pumpkin pasta casserole is baked with penne, shredded chicken, and a creamy pumpkin-Parmesan sauce. Panko and Parmesan turn golden on top while the casserole bubbles at the edges.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting time 10 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

For the casserole
  • 12 oz penne dried
  • 3 tbsp unsalted butter
  • 1 yellow onion small, finely diced
  • 2 cloves garlic minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 0.5 cup low-sodium chicken broth
  • 1 can (15 oz) pumpkin puree not pumpkin pie filling
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.5 tsp dried sage
  • 0.13 tsp ground nutmeg
  • 2 cups cooked shredded chicken
  • 1.5 cups Parmesan finely grated, divided
For the topping
  • 0.5 cup panko breadcrumbs
  • 1 tbsp olive oil

Equipment

  • 1 9x13-inch baking dish
  • 1 3-quart saucepan

Method
 

Cook the pasta and make the sauce
  1. Heat the oven to 375°F and grease a 9x13-inch baking dish.
  2. Cook the penne in a large pot of boiling water until 1 minute shy of al dente, following the package timing, then drain.
  3. Melt the butter in a 3-quart saucepan over medium heat, add the onion, and cook for 4 to 5 minutes until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Whisk in the flour and cook for 1 minute.
  6. Gradually whisk in the milk and broth, bring to a simmer, and cook for 3 to 5 minutes, whisking, until thickened.
  7. Whisk in the pumpkin, salt, pepper, sage, and nutmeg, and simmer for 2 minutes.
  8. Remove from the heat and stir in the chicken and 1 cup of the Parmesan.
Assemble and bake
  1. Return the drained pasta to its pot, pour in the pumpkin sauce, and stir to coat.
  2. Transfer the mixture to the prepared baking dish.
  3. Stir the panko and olive oil together in a small bowl, sprinkle over the casserole, and top with the remaining 1/2 cup Parmesan.
  4. Bake for 25 to 30 minutes, until bubbling at the edges, golden on top, and the center reaches 165°F.
  5. Rest for 10 minutes before serving.

Notes

For a smooth sauce, whisk the milk and broth in gradually. Refrigerate leftovers for up to 4 days; freeze yes, for up to 2 months. For a gluten-free option, use gluten-free penne, flour, and panko.