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If you are roasting the pumpkin versus using a can of pumpkin, start with roasting the pumpkin first. If you are using a can of pumpkin, skip to the next step. Rub olive oil, 1 ½ tsp sea salt, pepper, and cinnamon over the slices of pumpkin. Roast in a 450 degree oven for 30 minutes until fork tender. Let the pumpkin cool to touch before peeling the skin away.
Pre-heat the oven to 425 degrees for the baked chicken pumpkin pasta.
Put the broth, milk, nutritional yeast, onion powder, garlic powder, and roasted pumpkin into a blender, and blend until smooth and creamy.
Place the chicken breasts in a 9x13 casserole pan, and sprinkle with 1 ½ tsp sea salt and pepper to taste.
Sprinkle the dried pasta evenly in the casserole pan. It is ok if the pasta is on the chicken.
Pour the blended pumpkin cream sauce over the chicken and pasta, and bake at 425 degrees for 40-45 minutes until the chicken is cooked through, and the pasta is tender.
Sprinkle the cheese over the top of the chicken pumpkin pasta and place the casserole dish under the broiler for a few minutes until the cheese is golden and bubbly.