1. Cook the Pasta: Start by cooking your chosen pasta according to package directions in a separate pot until al dente. Drain well and set aside. This ensures your pasta is perfectly cooked and ready to be added to the sauce.

2. Sear the Chicken: While the pasta cooks, heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the cubed chicken breast and cook for 5-7 minutes, stirring occasionally, until it’s browned on all sides and cooked through. Remove the chicken from the skillet and set it aside on a plate. The browning adds depth of flavor to the chicken.

3. Saute Aromatics: Reduce the heat to medium. Add the chopped onion to the same skillet and cook for 3-5 minutes until softened and translucent. Then, stir in the minced garlic and cook for another minute until fragrant, being careful not to burn the garlic.

4. Build the Pumpkin Sauce: Pour in the pumpkin puree, chicken broth, and heavy cream. Stir well to combine everything. Add the dried sage, nutmeg, salt, and black pepper. Bring the sauce to a gentle simmer, stirring occasionally, and let it cook for 5 minutes to allow the flavors to meld and the sauce to thicken slightly.

5. Combine and Finish: Return the cooked chicken to the skillet with the pumpkin sauce. Add the drained, cooked pasta and stir to coat everything evenly. Continue to cook for 2-3 minutes, allowing the pasta to absorb some of the sauce and heat through.

6. Stir in Cheese and Serve: Remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s fully melted and incorporated, making the sauce even creamier. Taste and adjust seasonings if needed. Serve immediately, garnished with fresh parsley and extra Parmesan cheese, if desired.