In a large pot, boil salted water and cook Whole Wheat Spaghetti (1 box) for about 8 minutes or just before al dente. Drain it and set aside.
In a large skillet, melt Butter (2 tablespoon) over medium heat and cook Garlic (3 clove) for about 30 seconds. Whisk in the Canned Pumpkin Purée (1 cup) and Half and Half (1 1/2 cup).
Then add the Parmesan Cheese (1/2 cup), Salt (1 teaspoon), and Freshly Ground Black Pepper (1 teaspoon). Let the sauce simmer for about 5 minutes.
Heat the Rotisserie Chicken (1 cup) in the microwave for 2 minutes.
Combine the box whole wheat spaghetti, sauce and chicken. Top with Fresh Parsley (1 tablespoon) and grated parmesan cheese for garnish and serve.