Best 3 Baked Pumpkin Goat Cheese Alfredo With Bacon Recipes

Indulge in a culinary journey with our baked pumpkin goat cheese alfredo with bacon, a dish that tantalizes your taste buds with its creamy, savory, and smoky flavors. This delectable recipe combines the sweetness of pumpkin, the tanginess of goat cheese, the richness of alfredo sauce, and the smokiness of bacon to create a symphony of flavors that will leave you craving for more. As the centerpiece of your meal, this baked pasta dish is sure to impress your family and friends. Dive into the details and discover the secrets behind this exceptional dish, from selecting the perfect pumpkin to achieving the perfect balance of flavors.

In addition to the main recipe, you'll also find a collection of curated recipes that complement the baked pumpkin goat cheese alfredo perfectly. Discover tantalizing appetizer options like crispy bacon-wrapped dates and roasted pumpkin soup shooters that will whet your appetite. For a refreshing contrast, explore the vibrant salad recipes, including a peppery arugula salad with roasted butternut squash and a tangy citrus salad with goat cheese. And to satisfy your sweet cravings, indulge in the decadent pumpkin cheesecake bars or the luscious chocolate mousse, both offering a delightful ending to your culinary adventure. So, gather your ingredients, preheat your oven, and embark on a culinary expedition that promises an explosion of flavors and a memorable dining experience.

Check out the recipes below so you can choose the best recipe for yourself!

ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY

One-Pot Chicken, Bacon, And Goat Cheese Pasta Recipe by Tasty image

Here's what you need: chicken thighs, bacon, asparagus, red onion, garlic, chicken broth, milk, fusilli pasta, goat cheese, sun-dried tomato, salt, pepper

Provided by Matthew Johnson

Categories Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 12

Ingredients

2 lb chicken thighs, boneless, with skin on
½ lb bacon, chopped
1 lb asparagus, trimmed and chopped
1 red onion, diced
4 cloves garlic, minced
6 cups chicken broth
1 cup milk
1 lb fusilli pasta
8 oz goat cheese
½ cup sun-dried tomato, chopped
salt, to taste
pepper, to taste

Steps:

In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
Add the pasta and chicken broth to the pot.
Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
Enjoy!

Nutrition Facts : Calories 1605 calories, Carbohydrate 131 grams, Fat 88 grams, Fiber 5 grams, Protein 64 grams, Sugar 21 grams

PUMPKIN ALFREDO WITH CHICKEN

Pumpkin Alfredo with Chicken image

I love pumpkin and my kids love pasta, so this pumpkin Alfredo recipe is a match made in heaven for us. Plus, it's an extra way to get some veggies into their diet. Use dairy-free or gluten-free ingredients if needed. -Courtney Stultz, Weir, Kansas

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon Italian seasoning
3/4 teaspoon salt
1/2 teaspoon pepper
8 ounces uncooked spiral pasta
2 cups fresh broccoli florets
1/4 cup butter, cubed
3 garlic cloves, minced
1 cup half-and-half cream
1 cup canned pumpkin
1/2 cup shredded Parmesan cheese
4 bacon strips, cooked and crumbled
1/8 teaspoon ground nutmeg
Minced fresh parsley

Steps:

In a large skillet, heat oil over medium heat. Sprinkle chicken with Italian seasoning, salt and pepper. Add to skillet; cook until a thermometer reads 165°, 6-8 minutes on each side. Remove and keep warm., Meanwhile, in a large saucepan, cook pasta according to package directions, adding broccoli during the last 5 minutes of cooking. In the same skillet used to cook chicken, heat butter over medium heat. Add garlic; cook 1 minute. Stir in cream, pumpkin, Parmesan cheese and nutmeg until combined., Drain pasta and broccoli; stir into sauce. Slice chicken; serve with pasta mixture. Sprinkle with bacon, parsley and if desired, additional Parmesan cheese.

Nutrition Facts : Calories 631 calories, Fat 30g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 936mg sodium, Carbohydrate 53g carbohydrate (6g sugars, Fiber 5g fiber), Protein 35g protein.

BALSAMIC-ROASTED PUMPKIN WITH GOAT CHEESE

Balsamic-Roasted Pumpkin with Goat Cheese image

I had an overabundance of pumpkin grow in my garden this year, and wanted to try something different from the usual sweet pumpkin recipes--this was the end result. It's a great side dish to any protein, or even a great addition to a salad. Make sure to be very careful when cutting your pumpkin--use a sharp knife, and keep the pumpkin from rolling around when slicing.

Provided by Kim

Categories Fruits and Vegetables Vegetables Squash Winter Squash Pumpkin

Time 1h15m

Yield 4

Number Of Ingredients 10

Ingredients

1 (3 pound) sugar pumpkin
¼ cup balsamic vinegar
2 tablespoons maple syrup, or to taste
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
2 ounces crumbled goat cheese, or to taste
1 tablespoon chopped fresh oregano

Steps:

Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper.
Place pumpkin onto a secure cutting board. Cut the top and bottom off the pumpkin, removing as much of the stem as possible. Use a sharp vegetable peeler or a paring knife to remove the pumpkin peel. Cut pumpkin in half, and use a spoon to scoop out seeds and strings. Trim away any pieces of stem that may remain. Cut each pumpkin half into 1/2-inch strips. Chop each strip into 1/2-inch cubes. Place cubed pumpkin into a large bowl.
Mix balsamic vinegar, maple syrup, olive oil, garlic powder, onion powder, salt, and pepper together in a small bowl until thoroughly combined. Pour over pumpkin pieces and toss to thoroughly coat. Pour pumpkin into an even layer on the prepared baking sheet.
Bake in the preheated oven for 20 minutes. Stir gently, then continue baking until pumpkin is softened and slightly caramelized, 25 to 30 minutes more, stirring again if needed. Serve pumpkin warm, topped with goat cheese and fresh oregano.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 32.7 g, Cholesterol 11.2 mg, Fat 11.4 g, Fiber 1.8 g, Protein 6.7 g, SaturatedFat 4 g, Sodium 321.9 mg, Sugar 13.5 g

Tips:

Choose fresh, high-quality ingredients for the best flavor.
Be sure to remove the skin from the pumpkin before cooking.
Roast the pumpkin until it is tender and slightly caramelized.
Use a food processor or blender to create a smooth and creamy Alfredo sauce.
Add cooked bacon and crumbled goat cheese to the Alfredo sauce for extra flavor and richness.
Serve the pasta immediately, garnished with fresh parsley or chives.

Conclusion:

Baked Pumpkin Goat Cheese Alfredo with Bacon is a delicious and easy-to-make dish that is perfect for any occasion. The combination of roasted pumpkin, creamy Alfredo sauce, and crispy bacon is sure to please everyone at the table. This dish is also a great way to use up leftover pumpkin after Halloween or Thanksgiving.