1. Season both sides of the chicken breasts with salt and pepper.
2. Heat olive oil in a large skillet or sauté pan over medium-high heat.
3. Add the chicken and cook for 5-6 minutes on each side until golden brown and fully cooked.
4. Remove the chicken from the pan and let it rest for 10 minutes.
5. Bring a large pot of salted water to a boil while the chicken cooks.
6. Prepare the pasta according to the package instructions until al dente.
7. Drain and toss pasta with a little olive oil to prevent sticking.
8. Reduce heat to medium and add the butter to the same pan used for the chicken.
9. Allow butter to melt, then add minced garlic and cook about 1 minute until fragrant.
10. Pour in chicken broth, scraping bottom of pan to loosen browned bits.
11. Bring to a gentle simmer and stir in dried thyme, sage, and crushed red pepper flakes.
12. Whisk in pumpkin purée, heavy cream, Parmesan, and Mozzarella cheese until well combined.
13. Season sauce with salt and pepper to taste.
14. Let sauce simmer for 3-4 minutes until thickened and flavors meld.
15. Return seared chicken and cooked pasta to the pan, spoon sauce over chicken.
16. Cook together for another 5 minutes, allowing chicken to absorb sauce.
17. Garnish with chopped fresh parsley or microgreens and serve immediately.