Bring a large saucepan of salted water to a boil. Cook the fettuccine according to the package instructions until al dente.

Reserve about ½ cup of pasta cooking water, then drain the fettuccine. Return it to the saucepan and cover to keep warm.

Meanwhile, heat 1 tablespoon olive oil in a large frying pan over medium-high heat.

Add the sliced chicken in batches and cook for 3–4 minutes, or until golden and cooked through. Transfer to a clean bowl and set aside.

Heat the remaining tablespoon of olive oil in the same pan.

Add the sliced mushrooms and cook for approximately 3 minutes, stirring occasionally, until softened.

Add the chopped turkey ham and cook for another 2–3 minutes, until lightly browned.

Stir in the green onions, garlic, and wholegrain mustard. Cook for about 1 minute, until fragrant.

Pour in ⅓ cup halal chicken broth and simmer for 2–3 minutes, allowing it to reduce slightly.

Add the remaining ½ cup chicken broth and pure cream. Stir well and bring to a gentle simmer.

Add the roasted pumpkin. Gently break up some of the pumpkin with a wooden spoon while leaving several larger pieces intact for texture.

Return the chicken and any accumulated juices to the pan. Simmer gently until everything is heated through and the sauce has thickened slightly.

Add the cooked fettuccine, parsley, and baby spinach. Toss until the pasta is evenly coated and the spinach begins to wilt.

If necessary, add a splash of reserved pasta water to loosen the sauce.

Season the Creamy Chicken and Pumpkin Pasta with salt and freshly ground black pepper to taste.

Divide among serving bowls and serve warm.