Cook penne and pumpkin in boiling water for approximately 12 minutes or until pasta is al dente. Drain.
Meanwhile, heat oil in a large saucepan and sauté chicken for 4-5 minutes or until golden brown, stirring regularly. Add penne and pumpkin to pan with Leggo’s Pasta Sauce and mix together gently. Spoon the mixture into a greased 2 litre capacity baking dish.
Combine breadcrumbs, parmesan, parsley and butter in a small bowl. Sprinkle over the chicken mixture to cover. Bake in a preheated oven at 200°C for 15-20 minutes. Stand for 5 minutes before serving.