Okay, so let me start out this post by mentioning how I haven’t cooked pasta at home for a while now that we’ve been following a healthier diet.
That being said, this Goat Cheese Chicken Pasta was devoured in a matter of minutes by Dustin and me.
Oh, my, the creaminess.
I’ve always loved goat cheese on just about anything – salads, pizza, burgers, spoons…
So, naturally, if you added goat cheese to a creamy chicken pasta dish with some freshly picked rosemary from my garden, it’s a pretty safe bet it’d be a good match.
With my face!
Often times, I’ve noticed that, with chicken pastas, people add chicken breast instead of chicken thighs. Now, chicken breasts are totally fine to use and are actually a healthier (leaner) choice than chicken thighs. But, the problem this can cause is that chicken breasts tend to dry out when cooked, leaving dry, chewy chicken.
Now, when I eat pasta, on the rare occasion I do nowadays (sniff), I don’t really wanna deal with dry, chewy chicken. I want moist, delicate, flavorful, juicy chicken.
And I think I’m being pretty reasonable, here.
This creamy Rosemary And Goat Cheese Pasta is so amazingly delicious and satisfying, you’ll want to make it again and again. You’ll dream about the lusciousness and how you just want one more bite.
And the best thing is that it can be yours for dinner tonight in just 30 minutes!
- 1 lb whole wheat penne noodles can also use quinoa or chickpea noodles
- 1/2 tsp sea salt to coat chicken
- 1/2 tsp ground black pepper
- 4 chicken thighs, boneless and skinless
- 1 tbsp olive oil
- 10 oz goat cheese
- 1/4 cup full fat greek yogurt
- 2 cloves garlic minced
- 2 tbsp fresh rosemary minced
Heat a deep stock pot over high heat until boiling.
- Once boiling, add the noodles and cook until al dente (almost tender, but cooked through).
While the water is boiling for the pasta, heat 1 tbsp. olive oil over medium-high heat in a large skillet. Season the chicken with salt and pepper.
- Place the seasoned chicken into the hot oil and cook until well-browned and cooked through, about 4-6 minutes per side. Remove from heat and chop or shred into bite-size pieces, reserving the oil from the pan. Set the chicken aside.
In a large mixing bowl, add the cooked and drained pasta, followed by the goat cheese, greek yogurt, garlic, and rosemary.
Stir together until the cheese has melted and the sauce is creamy.
Add the chicken, and stir to combine.
So yummy! Used dried rosemary, but still a lovely dish. Flavors blended exceptionally well.
Love this recipe
I’m going to try this with gnocchi!
Oh my, you just blew my mind, Rachel 🙂 LOVE that idea.
I bet this would be good with zucchini noodles instead of pasta (then you could eat it more often!) I might have to try it 🙂
I’m loving the idea of eating this more often 🙂