My Pumpkin Chicken Pasta Bake Is a Cozy Family Favorite

It’s a hearty, cheesy weeknight meal that’s ready in under an hour.

By
Lou Perseghin
Lou Perseghin
Lou Perseghin
Lou Perseghin is a stay-at-home Dad, a home cook with 15+ years of experience, and a culinary content creator. His work is featured on Simply Recipes.
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Published October 08, 2025
Lou Perseghin
Baked pasta with chicken and cheese served in a white casserole dish topped with chopped chives

Simply Recipes / Frank Tiu

As fall gets underway and time (and daylight) are in short supply, easy, hearty dinners make their way back to the menu at my house. Versatile rotisserie chicken is always a weeknight winner, and squash season means canned pumpkin is everywhere. This dish combines the two for a fall-forward meal that comes together quickly.

Despite my affinity for pumpkin pie, my ambitions for baking often exceed my available time, leaving me with a glut of canned pumpkin on hand. Puréed squash is a fantastic sauce for pasta, and using it in a pasta bake like this one offers the bonus of tons of crispy, crunchy bits from a little time under the broiler.

My family loves pasta night more than anything, and I appreciate that after this dish is done baking, it can be held warm in the oven until my family is finished with their weeknight activities and can join me at the table for a meal that’s guaranteed to be appreciated.

Baked pasta dish with chicken pumpkin and cheese in a casserole dish being served with a fork

Simply Recipes / Frank Tiu

Tips for Making My Pumpkin Pasta Bake

  • This dish is meant to use a whole rotisserie chicken, but it can also be made with whatever leftover cooked chicken you have on hand. Cooked pork works well here, too; medallions are wonderful, but shredded is even better.
  • I prefer using rigatoni in this pasta bake because the ridges hold the thick sauce so well and the shredded chicken sneaks inside the big round noodles as you stir, but you can use whatever is your favorite pasta shape.
  • I love the flavor of sage here, but warm spices such as cinnamon or nutmeg would also work instead. If you have a “fall spice blend” in your pantry, use it!
Pumpkin chicken pasta bake served in blue bowls placed on a white table with cutlery and a glass of water nearby

Simply Recipes / Frank Tiu

More Fall Family Dinners

Pumpkin Chicken Pasta Bake

Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Servings 6 servings
Cook Mode (Keep screen awake)

Ingredients

  • 1 pound mezze rigatoni or other short pasta

  • 4 tablespoons unsalted butter

  • 1 (15-ounce) can 100% pumpkin purée

  • 2 teaspoons dried sage or 1 teaspoon fresh minced sage

  • 1 teaspoon freshly ground black pepper, plus more to taste

  • 1/2 teaspoon kosher salt, plus more for pasta water and to taste

  • 1 rotisserie chicken, shredded (about 2 1/2 cups)

  • 2 cups grated Havarti cheese

  • Chopped fresh chives, for serving, optional

Method

  1. Preheat the oven to 400ºF.
  2. Cook the pasta:

    Bring a large pot of salted water to a boil over high heat. Cook the pasta to al dente according to the package directions, reserving 1 1/4 cups of cooking water before draining.

  3. Make the sauce:

    In the now-empty pot, melt the butter over medium heat. Stir in the pumpkin purée, dried sage, pepper, and salt. Cook, stirring occasionally, until steaming, about 2 minutes. Taste the sauce and adjust the salt and pepper to your liking.

  4. Assemble:

    Stir in the shredded chicken, then the cooked pasta and pasta water. Stir until the pasta is fully coated with the sauce.

    Transfer the pasta mixture to a 9x13-inch baking dish and spread it into an even layer. Top evenly with the shredded cheese.

  5. Bake and broil:

    Bake until the cheese is melted, about 10 minutes. Turn on the broiler and broil until the cheese is bubbly and browned and the pasta is beginning to brown on the edges, about 5 minutes.

  6. Serve:

    Serve topped fresh chives, if desired.

    Store leftovers in an airtight container in the refrigerator for up to 3 days.

    Love the recipe? Leave us stars and a comment below!

Nutrition Facts (per serving)
565 Calories
32g Fat
31g Carbs
39g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 565
% Daily Value*
Total Fat 32g 41%
Saturated Fat 16g 78%
Cholesterol 174mg 58%
Sodium 707mg 31%
Total Carbohydrate 31g 11%
Dietary Fiber 4g 13%
Total Sugars 3g
Protein 39g
Vitamin C 3mg 15%
Calcium 323mg 25%
Iron 3mg 17%
Potassium 511mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.