Pumpkin Chicken Mac Bake

Recipe by: Maggie Shaffer, Black Iron Nutrition Coach

Fall comfort food that works for your goals? Yes, please. This Pumpkin Chicken Mac Bake is creamy, flavorful, and packed with protein—perfect for cozy nights, meal prep, or when you want something that feels indulgent but is still macro-friendly.

Ingredients:

• 1 can petite diced tomatoes

• 1 can organic pumpkin

• 8 oz elbow macaroni

• 2 chicken breasts (shredded or cubed)

• 1/2 cup French fried onions

• Salt, pepper, garlic powder, paprika, sage

Instructions:

1. Season the chicken with a little salt, pepper and garlic

2. Sauté the chicken in a pan with a little oil until cooked through, then remove with a slotted spoon.

3. Boil the macaroni according to package instructions, then drain.

4. Combine pumpkin, tomatoes, and spices (paprika, sage, salt, and pepper) in a pan to make the sauce.

5. Stir in the cooked chicken and macaroni.

6. Transfer to a baking dish, top with French fried onions. But skip this step until you are ready to bake.

7. Bake at 375°F for 10-12 minutes until crispy and golden.

📹 Watch Coach Maggie make it step-by-step

Macros per serving (makes 4 servings):

32g protein
40g carbohydrates
8g fat