A Chicken Pumpkin Bake with Herbed Cream Sauce is a savory baked dish featuring tender chicken, pumpkin, and ricotta and Parmesan cheese. It’s a souffle type dish made with eggs, often creating a rich, comforting, and flavorful meal with a fall-inspired profile. This Chicken Pumpkin Bake is the ultimate fall dish to make ahead, along with the herby cream sauce, and serve to dinner guests!

saucec on chicken pumpkin bake

If you’re looking for a wonderful fall dish to make with pumpkin, then this pumpkin souffle with chicken is it. Made in a 9×13 baking dish, we love this souffle-type dinner, and the creamy herb sauce is out of this world.

Chaitali said: I tried this recipe at home yesterday, and it turned out to be really delicious. Thank you so much for such a yummy recipe. Gonna save this and will share with others.

This dish is inspired by mom’s Chicken Souffle that she’d make for weekend guests, but this time I’ve used pumpkin! The recipe allows you the flexibility to choose your preferred cooking timeline – by making it ahead of time, and popping it into the oven to bake before serving. Or, making it right before baking. The sauce is fabulous, too. (The first time I made this, the sauce was thicker than the photos.)

Or, this recipe can be made a day ahead and kept covered, in the refrigerator. Make the sauce and refrigerate, too. Just make sure, because it’s a cream sauce, to heat it on low when re-warming the sauce.

a serving of chicken pumpkin bake with herbed cream sauce in 9x13 dish

Ingredients needed to make a chicken pumpkin bake with herbed cream sauce

The pumpkin bake (souffle)

herbed cream sauce on pumpkin souffle

The herbed cream sauce

making the chicken pumpkin mixture

How do you make the pumpkin chicken bake?

  1. Combine the pumpkin, chicken, butter, flour, ricotta cheese, parmesan cheese, green onions, garlic, and fresh basil in a large bowl. Add in the eggs; season with salt and pepper to taste and mix well.
  2. Lightly grease a 13 x 9 inch baking dish. Spread the mixture evenly in the baking dish. Bake at 400 degrees F for about 40 minutes, or until firm. Don’t over-bake. Remove from the oven and allow to rest for 5 minutes.

Make the creamy herb sauce

  1. Heat the oil in a small saucepan, adding the garlic. Stir and cook until the garlic is lightly browned.
  2. Add the wine and stock; reduce the heat and simmer, until the sauce is reduced to about 1/2 cup.
  3. Add the cream and chopped herbs; stir until thick and season to taste with salt and white pepper.
Chicken Pumpkin Bake with Herbed Cream Sauce

Sandy’s tips and substitutions:

  • Quick tip is to use rotisserie chicken, but you can also make your own chicken and cut into small pieces.
  • While the pumpkin bake is in the oven, make the sauce!
  • Swap out the cheese in the sauce for your favorite cheese.
  • Make ahead and bake the next day, or make ahead and reheat.
  • TIP FOR SERVING: Serve right away while the casserole is hot. Optional to serve the sauce on the side (let guests add their own), or serve it with sauce on top.
  • STORAGE: Store any leftovers in the fridge for up to 5 days.
a serving of pumpkin souffle

Serving

Cut the chicken souffle into squares, and serve hot with the sauce on the side. Top with fresh herbs!

Blank Form (#3)

WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send the recipe straight to your inbox (and more recipes sent weekly!)

Optional to serve your guests and add the sauce before serving.

Serve this with a giant green salad, and maybe a loaf of hot, crunchy bread (with real butter, of course). For appetizer? Pumpkin hummus!

And this dessert, White and Dark Chocolate Pumpkin Cake.

serving of pumpkin bake

More pumpkin recipes you may want to try:

saucec on chicken pumpkin bake
5 stars (1 review)
Leave a Review

Get the Recipe:

Chicken Pumpkin Bake with Herbed Cream Sauce

Sandy Coughlin
This recipe can be made a day ahead and kept covered, separately, in the refrigerator. The baked chicken and pumpkin mixture is suitable for freezing.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6
Print Recipe Pin Recipe

Ingredients
 

Creamy Herb Sauce:

Equipment

Instructions
 

Make the pumpkin chicken bake:

  • Combine the pumpkin, chicken, butter, flour, ricotta cheese, parmesan cheese, green onions, garlic, and fresh basil in a large bowl. Add in the eggs; season with salt and pepper to taste and mix well.
  • Preheat oven to 400 degrees. Lightly grease a 13 x 9 inch baking dish. Spread the mixture evenly in the baking dish. Bake for about 40 minutes, or until firm. Don’t over-bake.
  • While the chicken souffle is baking, make the herb sauce.

Make the creamy herb sauce:

  • Heat the oil in a small saucepan, adding the garlic. Stir and cook until the garlic is lightly browned. Add the wine and stock; reduce the heat and simmer, until the sauce is reduced to about ½ cup.
  • Add the cream and chopped herbs; stir and season to taste with salt and white pepper.
  • Cut the chicken souffle into squares, and serve hot with the sauce. You can serve the sauce on the side, or drizzle on each serving. Top with fresh herbs!
Cuisine: American
Course: Main Course
Calories: 638kcal, Carbohydrates: 23g, Protein: 33g, Fat: 44g, Saturated Fat: 25g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 13g, Trans Fat: 1g, Cholesterol: 297mg, Sodium: 451mg, Potassium: 425mg, Fiber: 2g, Sugar: 2g, Vitamin A: 1746IU, Vitamin C: 4mg, Calcium: 251mg, Iron: 4mg
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
chicken pumpkin bake with herbed cream sauce