Begin by seasoning the chicken breasts with salt and pepper. Heat olive oil over medium-high heat in a skillet. Sear chicken for 5-6 minutes per side until golden brown and cooked through. Let rest on a cutting board.

In a large pot, bring salted water to a boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil to prevent sticking.

In the same skillet, melt butter over medium heat. Sauté minced garlic for about 1 minute. Add chicken broth, scraping browned bits from the pan, and bring to a simmer.

Stir in pumpkin purée, dried thyme, dried sage, and crushed red pepper flakes. Gradually whisk in heavy cream and grated Parmesan until smooth. Let simmer for 3-4 minutes.

Slice rested chicken into bite-sized pieces and return to the sauce along with cooked pasta. Toss everything together, allowing to simmer for an additional 5 minutes.

Garnish with chopped parsley or micro greens. Serve warm and enjoy!