Heat 3 tbsp of the oil in a 12-inch skillet over medium high heat. Add the chicken stripes and cook until thoroughly cooked, about 4-5 minutes. Remove the cooked chicken onto a plate.
Pour remaining oil into the skillet; add the potatoes and sauté for 5-6 minutes. Add pumpkin and red pepper and sauté until they start to soften about 3-4 minutes. Lower the heat to medium and add the chicken back into the skillet along with the thyme leaves. Stir everything together, season with salt and pepper to taste and cook 2-3 more minutes until vegetables are cooked.
Top with Alfredo Sauce, cover with a lid until the sauce melts and gets warm and serve immediately.