I try to eat vegetables with every meal, but some nights all I really want is a big bowl of creamy, cheesy noodles. That’s where this dish comes in. It’s classic comfort food with a healthful, seasonal twist. Pumpkin adds subtle sweetness and a lovely marigold hue to creamy Parmesan sauce; it also packs in nutrients.
Fettuccine is the traditional noodle for Alfredo sauce, but I find that penne holds up better in thick sauce. The chicken breasts in this recipe are left whole during cooking and shredded just before you add the noodles, which prevents the meat from drying out. Sage is an unusual ingredient in a cheese sauce, but it complements the earthy flavor of the pumpkin beautifully.
Pro tip: Want to make this decadent dish even more nutritious? Stir in 2 cups of chopped broccoli or cauliflower when you add the penne.
Note: All slow cookers are a little bit different in temperature and calibration. This recipe was tested in Cooktop Cove's Test Kitchen using this slow cooker, which is available for purchase here.
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