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In a large pot of salted water, cook the pasta according to package instructions. Drain and reserve ⅔ cup of the pasta water.
In a large pan over medium heat, add olive oil, breadcrumbs, and rosemary. Cook, stirring regularly, until golden brown, then finish with 1 teaspoon of salt.
In a large bowl, season the chicken with Cajun seasoning, garlic powder, salt, pepper, and olive oil. Mix well.
Heat a skillet over medium-high heat and cook the chicken until browned on all sides. Remove from the skillet
Wash out the pan, then return it to low heat. Add the butter and cook until it turns brown, which will take about 3-4 minutes as the milk solids caramelize.
Add the garlic, pumpkin purée, sage, and mascarpone to the pan. Combine well, then mix in the allspice and grated Parmesan cheese until smooth and creamy.
Add the cooked chicken, cooked pasta, and reserved pasta water. Season with salt to taste.
Serve in bowls and top with breadcrumbs and grated Parmesan cheese.