Here she is – the most perfect fall pasta dish ? You are going to LOVE the complex flavors in this pumpkin pesto pasta – and its so easy to make. It also packs 3 different kinds of veggies plus healthy fats, complex carbohydrates, and lean protein! Basically, it’s a dream.

pumpkin pesto pasta with chicken and bright green sauce in white bowl


You can sub any type of pasta for the pumpkin shaped noodles – rotini or penne would be so yummy. You can also sub chickpea or lentil pasta, and/or swap out the chicken for your protein of choice such as crispy tofu or shrimp. If you don’t want to buy the pesto flavored tahini, you can use an equal amount of plain tahini (available at most grocery stores) and add a tablespoon or two of any jarred pesto.
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pumpkin pesto pasta with chicken and bright green sauce in white bowl

Simple Pumpkin Pesto Pasta with Sautéed Chicken

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  • Author: Rae Leach
  • Prep Time: 15
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 servings 1x
  • Category: Mains
  • Method: Stovetop
  • Cuisine: Pasta


Easy pumpkin pesto pasta with sautéed chicken – all the fall flavors, healthy fats and protein you want and need!


  • 2 cups dry pumpkin-shaped pasta
  • 1/2 cup canned pumpkin purée
  • 1/3 cup pesto flavored tahini (SoCo Tahini)
  • 1 handful parsley
  • 2 cups kale (fresh or frozen)
  • pinch salt
  • few shakes pepper
  • few shakes pumpkin spice
  • 2 chicken breasts
  • 1 tbsp olive oil


Blend pumpkin, parsley, salt, pepper, tahini, and pumpkin spice until smooth. Add a little more kale for a greener color!

Cook and drain pasta according to package instructions

Sauté chicken with a little olive oil and pinch of salt, flipping as needed, until 165F internal temp or higher (white all the way through) and cut into bite-sized pieces

Mix all, sprinkle with parsley and dig in!


Keeps well ~5 days in the fridge in an airtight container.