Oh my gosh, you have to try this One-Pot Chicken, Pumpkin & Feta Pasta, it’s become my absolute go-to weeknight dinner! I stumbled upon this combo last fall when I had half a pumpkin sitting on my counter and zero energy for complicated cooking. The magic happens when everything cooks together in one pot, the chicken gets so tender, the pumpkin melts into this creamy sweetness, and that salty feta? Perfection.
What I love most (besides only washing one pot, obviously) is how the flavors develop as it simmers. The oregano and garlic make your kitchen smell amazing, and the pumpkin adds this rich, velvety texture that coats every bite of pasta. Trust me, even my picky nephew who “hates orange food” goes back for seconds!
Why You’ll Love This One-Pot Chicken, Pumpkin & Feta Pasta
This recipe has stolen my heart (and saved my weeknights) for so many reasons:
- One pot = no stress: From browning chicken to simmering pasta, everything happens in a single pot. Less cleanup means more time to actually enjoy your meal!
- Flavors that hug you: The pumpkin melts into this creamy, slightly sweet base while the feta adds salty pops, it’s like autumn comfort in every bite.
- Ready in under 30 minutes: Seriously, prep takes maybe 15 minutes, then you just let the pot work its magic while you set the table.
- Secretly nutritious: Between the lean chicken, vitamin-packed pumpkin, and protein-rich feta, this feels indulgent but is actually pretty balanced.
I swear, once you try this combo, you’ll be making it on repeat all season long!
Ingredients for One-Pot Chicken, Pumpkin & Feta Pasta
Here’s everything you’ll need to make this cozy, flavorful dish, I promise it’s all simple stuff you might already have! The key is prepping ingredients before you start cooking (my grandma called this “mise en place”, fancy term for “get your act together”).
- 12 oz penne pasta, or any short pasta you love (rigatoni works great too)
- 2 tbsp olive oil, for that perfect golden sear on the chicken
- 1 lb chicken breast, diced into bite-sized pieces (thighs work too if you prefer more flavor)
- 2 cups pumpkin, peeled and diced, about 1/2-inch cubes cook perfectly
- 3 cloves garlic, minced, fresh is best here!
- 1 tsp dried oregano, rub it between your fingers to wake up the oils
- 1/2 tsp salt + 1/4 tsp black pepper, season as you go!
- 4 cups chicken broth, low-sodium lets you control the salt
- 1/2 cup feta cheese, crumbled, buy the block and crumble yourself for best texture
- 1/4 cup fresh parsley, chopped, for that bright pop at the end
See? Nothing too crazy, just good, honest ingredients that come together beautifully. Now let’s get cooking! If you’re looking for more inspiration, check out these other recipes!
Equipment Needed
You’ll just need two trusty kitchen tools for this one-pot wonder:
- Large pot, I use my 5-quart Dutch oven, but any heavy-bottomed pot will do
- Wooden spoon, perfect for stirring without scratching your pot
That’s it, no fancy gadgets required! Though I won’t judge if you use this as an excuse to buy that cute spoon rest you’ve been eyeing…
How to Make One-Pot Chicken, Pumpkin & Feta Pasta
Okay, let’s dive into the magic! This is where that single pot works its wonders, just follow these simple steps and you’ll have dinner ready before you know it. I’ve made this so many times I could probably do it in my sleep (don’t try that at home, though).
Step 1: Cook the Chicken
First things first, heat your olive oil in that big pot over medium heat. You’ll know it’s ready when a tiny piece of chicken sizzles when you drop it in. Add all your diced chicken in one layer (don’t crowd it!) and let it get a nice golden sear for about 5 minutes. I like to resist the urge to stir too much, letting the chicken sit means better browning = more flavor. You’re not cooking it all the way through yet, just getting that beautiful color!
Step 2: Add Pumpkin and Seasonings
Now for the fun part! Toss in your pumpkin cubes and minced garlic. The smell at this point is INSANE. Sprinkle in the oregano, salt, and pepper, then give everything a good stir. Cook this just 2 minutes, you want the garlic to lose its raw edge but not burn, and the pumpkin to just start softening around the edges. Pro tip: rub the dried oregano between your palms as you add it, releases all those yummy oils!
Step 3: Simmer the Pasta
Here comes the liquid gold! Pour in your chicken broth and add the dry pasta all at once. Give it one big stir, then bring it to a boil. Once bubbling, immediately reduce to low heat, cover with a lid, and set your timer for 15 minutes. No peeking! The steam needs to work its magic. The pasta will absorb most of the broth, and the pumpkin will break down into this creamy sauce that coats every noodle. Divine! For more one-pot ideas, check out recipesloop.com.
Step 4: Finish with Feta and Herbs
The grand finale! Take the pot off the heat, this is important so your feta doesn’t melt completely. Sprinkle that glorious crumbled feta over the top and gently fold it in. You want some creamy pockets and some salty crumbles, texture heaven! Finish with a handful of fresh parsley for color and freshness. Grab your fork and dig in while it’s piping hot. Warning: you might want to make extra for leftovers (if there are any)!
Tips for Perfect One-Pot Chicken, Pumpkin & Feta Pasta
After making this dish about a million times (okay, maybe just weekly), I’ve picked up some tricks that take it from good to “can I marry this pasta?” level:
- Stir occasionally: While simmering, give it a gentle stir every 5 minutes to prevent sticking. I use that wooden spoon to scrape any flavorful bits from the bottom, they’re gold!
- Broth control: Like it saucier? Add 1/2 cup extra broth. Prefer it thicker? Let it sit uncovered for 2 minutes after cooking.
- Feta timing: Wait until the pot’s off heat to add feta, you want those beautiful salty crumbles to hold their shape, not disappear into the sauce!
These little tweaks make all the difference between a good dinner and a “wow, you made this?” moment. If you enjoy this style of cooking, you might also like this one-pot chicken, pumpkin & mushroom stroganoff.
Variations for One-Pot Chicken, Pumpkin & Feta Pasta
Oh, the possibilities! This recipe is so forgiving, here are my favorite ways to mix it up when I’m feeling adventurous (or just cleaning out the fridge):
- Butternut buddies: No pumpkin? Swap in butternut squash, same sweet, creamy magic with a slightly nuttier flavor.
- Greens galore: Stir in a handful of fresh spinach or kale during the last 2 minutes of cooking for extra veggie power.
- Spice it up: Add a pinch of red pepper flakes with the garlic if you like a little kick, my husband’s favorite version!
The beauty? It’s still that same cozy one-pot wonder, just with your personal twist! For another great poultry option, try the one-pot chicken and apple wild rice pilaf.
Serving Suggestions
This pasta shines all on its own, but I love serving it with a crisp green salad (that garlicky dressing pairs perfectly!) or warm crusty bread for soaking up every last bit of that creamy pumpkin sauce. Sometimes I’ll even drizzle a little extra olive oil on top, because why not?
Storage & Reheating
Here’s the best part, leftovers taste even better the next day! Store any extra pasta in an airtight container in the fridge for up to 3 days. When reheating, add a splash of chicken broth to bring back that creamy texture, microwave or stovetop both work great. Just don’t tell anyone if you eat it cold straight from the container… I won’t judge!
Nutritional Information
Here’s the scoop on what you’re getting in each comforting bowl (based on 4 servings):
- 450 calories, just right for a satisfying meal
- 35g protein, thanks to that lean chicken and feta
- 55g carbs, mostly from the pasta and pumpkin’s natural goodness
- 12g fat, the good kind from olive oil and cheese
Of course, these numbers can vary based on your exact ingredients, I’m no nutritionist, just a home cook who likes knowing what’s in my food! The pumpkin packs a vitamin A punch too, bonus!
FAQs About One-Pot Chicken, Pumpkin & Feta Pasta
I get asked about this recipe ALL the time, here are the most common questions (and my tried-and-true answers!):
Can I use dried herbs instead of fresh?
Absolutely! I often use dried oregano when I’m out of fresh, just use half the amount since dried herbs are more concentrated. The same goes for parsley if needed, though fresh really brightens up the finished dish.
How could I make this vegetarian?
Easy peasy! Swap the chicken for chickpeas (they hold up great in the simmering liquid) and use vegetable broth instead of chicken broth. You’ll still get that amazing creamy texture from the pumpkin and feta!
My pumpkin isn’t breaking down, help!
No worries! Just give it a gentle mash with your wooden spoon toward the end of cooking. Smaller dice (about 1/2-inch cubes) helps too. Some pumpkin varieties are firmer than others, but hey, a few chunks never hurt anyone!
One-Pot Chicken, Pumpkin & Feta Pasta
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned, about 5 minutes.
- Add pumpkin, garlic, oregano, salt, and pepper. Stir and cook for 2 minutes.
- Pour in chicken broth and add the pasta. Stir well and bring to a boil.
- Reduce heat to low, cover, and simmer for 15 minutes or until pasta is cooked and liquid is absorbed.
- Remove from heat and stir in crumbled feta cheese. Garnish with fresh parsley before serving.
Notes
