Season the boneless, skinless chicken breasts with salt and pepper. Heat olive oil in a skillet and cook chicken for 5-6 minutes on each side until golden. Remove and rest for 10 minutes.

Boil salted water in a large pot. Cook your choice of pasta according to package instructions until al dente, about 8-10 minutes. Drain and toss with olive oil.

In the same skillet, melt butter over medium heat. Sauté minced garlic until fragrant, about 1 minute.

Add chicken broth, thyme, sage, and red pepper flakes to the skillet. Simmer for 2-3 minutes. Stir in pumpkin purée and heavy cream, whisk until smooth, and simmer for 3-4 minutes until thickened.

Slice the rested chicken and return it to the skillet along with the cooked pasta. Toss everything in the sauce and let simmer for about 5 minutes.

Plate and garnish with parsley or micro greens. Serve immediately.