Creamy Cheesy Sage Chili Pumpkin Chicken Pasta

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Save time in the kitchen: Read the instructions thoroughly, then gather and prep all your ingredients before cooking! Learn Prepping Tips.
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Cook the Pasta: Boil the pasta to al dente as the package instructs.
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Prepare the Chicken: Pat dry the chicken with paper towels, cut it into medium-sized chunks, and season it with salt and pepper.
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Cook the Chicken: Heat a large saute pan on medium-high heat. Add and heat olive oil. Before smoking, carefully add and cook the chicken, remove it, and set it aside.
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Start the Sauce: Reduce the heat enough to keep the oil from smoking and remove any loose debris from the oil in the pan. Add the onions and salt and cook until translucent. While the onions cook, mince the garlic and sage together.
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Season the Sauce: Add the garlic sage mixture when the onions are translucent and cook until the garlic is tender. Then, add the crushed peppers and honey, combine well, and cook while stirring for 1 minute to allow any liquid to evaporate.
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Finish the Sauce: Add the pumpkin puree and chicken broth, cover, and bring to a simmer. Then, remove the sauce from the heat, add the cooked chicken and pasta, and combine well. Then mix in the grated cheese and combine well. Taste and adjust the salt and serve.