Creamy Goat Cheese Pasta With Chicken Asparagus and Mushrooms
A comforting dish that harmonizes rich flavors and textures, featuring creamy goat cheese, tender chicken, and fresh vegetables.
Servings: 4 servings
Equipment
- Large Pot
- Large Skillet
- Mixing Bowl
Ingredients
Pasta
- 12 ounces Pasta (fettuccine or penne) Choose your favorite type.
Chicken
- 1 pound Boneless, Skinless Chicken Breasts Use 2 breasts.
Vegetables
- 8 ounces Fresh Asparagus Trimmed and cut into bite-sized pieces.
- 8 ounces Mushrooms (cremini or button) Sliced.
Sauce
- 5 ounces Goat Cheese Crumble before adding.
- 1 cup Heavy Cream For a rich sauce.
- 2 cloves Garlic Minced.
- 2 tablespoons Olive Oil Extra virgin for sautéing.
Seasoning
- Salt To taste.
- Black Pepper Freshly cracked, to taste.
Garnish
- 1/4 cup Parmesan Cheese Grated for serving.
Instructions
- Cook the pasta according to package instructions in a large pot of salted boiling water until al dente, about 8-10 minutes. Reserve ½ cup of pasta water before draining.
- Heat olive oil in a large skillet over medium heat. Add seasoned chicken breasts and cook for 6-7 minutes on each side until golden and cooked through. Remove and let rest.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Add sliced mushrooms and cook for 5 minutes until softened. Then add asparagus and cook for an additional 3-4 minutes until tender.
- Slice the cooked chicken into bite-sized pieces and return to the skillet with the vegetables.
- Reduce heat to low, pour in heavy cream, and stir to combine. Add crumbled goat cheese and mix until melted and creamy. Adjust thickness with reserved pasta water if needed.
- Add drained pasta to the skillet and toss to coat in the sauce. Season with salt and pepper to taste.
- Plate the pasta and garnish with grated Parmesan cheese. Serve warm.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently on the stovetop, adding a splash of water or cream to restore the sauce's creaminess.