Creamy Chicken and Pumpkin Alfredo

No, we promise it’s not a typo—this recipe really does combine a classic pasta sauce with a popular fall ingredient! The creamy blend makes for the type of comfort meal that’s perfectly suited for an autumn day.


  • 1 tablespoon vegetable oil
  • 1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 1 pound pasta of your choice
  • 1 cup light cream
  • 2 cups vegetable broth
  • 3 tablespoons all-purpose flour
  • 2 tablespoons butter
  • ¾ cup pumpkin puree
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon nutmeg
  • Salt and pepper, to taste
  • ¼ cup toasted hazelnuts, chopped
  • Basil, for garnish
  • Bacon crumbles, for garnish


  1. Heat the oil in a large skillet over medium-high heat, add chicken, and cook for 2-minutes on each side until golden brown and cooked through. Add in the garlic, and sauté for another minute. Set chicken aside.
  2. Bring a large pot of salted water to a boil, and cook the pasta until al dente. Drain, and set aside.
  3. While the pasta is cooking, whisk together the light cream, vegetable broth, and flour. Set aside.
  4. In the same skillet, melt the butter over medium-heat. Pour the cream mixture into the pan, along with the pumpkin puree and Parmesan cheese. Bring it to a low simmer until it has slightly thickened. Remove it from the heat, add the nutmeg, and season to taste with the salt and pepper.
  5. Toss the pasta and chicken with the pumpkin alfredo sauce. Garnish and serve with the toasted hazelnuts, crumbled bacon, and chopped basil.

Add this recipe to your fall menu lineup, and share your photos on Facebook and Instagram using the hashtag #ALMbites.

Korean Fried Wings

These spicy crispy chicken wings are tossed in a bbq sauce made with Korean gochujang (a flavorful red pepper paste), garlic, rice vinegar, ketchup, and sesame.

Serves 6–8


  • ½ cup yellow onion, peeled and minced
  • 4 garlic cloves, peeled and minced
  • 1 teaspoon salt
  • ½ teaspoon red pepper
  • ¼ cup rice vinegar
  • ¾ cup gochujang
  • ⅛ cup ketchup
  • ¼ cup brown sugar
  • 2 teaspoons sesame seeds
  • 1 pound chicken wings (24)
  • Oil for frying
  • Chopped scallions, for garnish


  1. In a medium sauce pan, whisk together, over medium heat, onion, garlic, salt, red pepper, rice vinegar, gochujang, ketchup, brown sugar, and sesame seeds until simmering, about 4–5 minutes. Remove from heat and set aside.
  2. Heat oil in a fryer or dutch oven to 350°F.
  3. Drain wings and pat dry with a paper towel. Gently place wings, in batches, in the fryer. Fry for 6–8 minutes or until crispy and cooked through. Remove from the fryer and place in a bowl.
  4. Toss wings with sauce and serve topped with chopped scallions.

Tip: You can cook the chicken wings in the oven instead of deep frying. Preheat oven to 400°F, and cook for 12 minutes or until golden brown and cooked through.

Try out these flavorful wings for the next big game, or as an appetizer anytime, and be sure to snap a photo to share on social media with the hashtag #ALMbites.

For more tasty appetizer ideas, visit