Preparation Steps

• Heat the butter in a large skillet over medium-low heat. Add thinly sliced onion and cook slowly until caramelized and golden brown, about 20 to 30 minutes. Optionally add white wine during cooking for extra sweetness.
• In a blender, combine garlic, pumpkin puree, chicken broth, milk, olive oil, salt, rubbed sage, nutmeg, and black pepper. Blend until smooth. Pour the pumpkin sauce into the skillet with the caramelized onions and heat through.
• Cook pasta according to package directions but stop a bit early so it remains firm. Drain and set aside. Meanwhile, boil chicken breasts for 10 to 15 minutes until cooked through. Let cool and shred.
• Preheat oven to 350°F. Combine the cooked pasta, shredded chicken, crumbled bacon, and half of the mozzarella cheese with the pumpkin sauce. Transfer mixture into a greased 9x13 baking dish. Top with remaining mozzarella and Parmesan cheeses. Cover with greased foil.
• Bake for 15 to 20 minutes until cheese is melted and sauce is bubbling. Remove foil, sprinkle with fresh parsley, and let stand for a few minutes before serving.