Goat Cheese Pasta with Chicken Rosemary

There’s something truly special about a plate of Goat Cheese Pasta with Chicken Rosemary that brings warmth and comfort to any dinner table. I remember the first time I made this dish on a chilly evening, feeling the cozy atmosphere wrap around me as the aroma of fresh rosemary filled my kitchen. The combination of creamy goat cheese and tender chicken melds beautifully, creating a rich sauce that coats the pasta perfectly. Whether it’s a family gathering or a quiet dinner at home, this recipe never fails to impress. As I stirred the pot, I couldn’t help but smile, knowing that this dish would soon bring joy to those I love. Let me share this culinary experience with you and guide you through making this delightful meal.

Ingredients You’ll Need for Goat Cheese Pasta with Chicken Rosemary

The beauty of this dish lies in its simple yet flavorful ingredients. Each component plays a vital role, with the goat cheese providing creaminess and tang, while the chicken adds protein and heartiness. The fresh rosemary elevates the flavors, bringing a beautiful aroma and depth that ties everything together. Let’s take a look at what you’ll need:

• 1 tablespoon vegetable oil – Used to cook the pasta and add flavor.
• 1 pound dried rigatoni – A perfect pasta shape for holding onto sauces.
• 1 quart heavy cream – Provides a rich and creamy base for the sauce.
• 2 tablespoons chopped fresh rosemary – Adds a fragrant, herbal note.
• 1 clove fresh garlic – Enhances the overall flavor profile.
• 8 ounces goat cheese – Gives the sauce its creamy texture and tangy taste.
• 2 cups shredded roasted chicken – For a satisfying protein boost.
• Salt and pepper to taste – Essential for seasoning the dish.

Cooking Method for Goat Cheese Pasta with Chicken Rosemary

Cooking this delightful dish is a breeze and is sure to become a staple in your kitchen. The steps are simple, and the process is rewarding. Here’s how you can whip up your very own Goat Cheese Pasta with Chicken Rosemary:

1. Start by placing a large pot of salted water over high heat and bring it to a rapid boil. Once boiling, add the vegetable oil and rigatoni. Cook according to the package directions, usually around 10 to 12 minutes, until al dente. Keep an eye on the pasta; you want it cooked but with a slight bite to it.
2. While waiting for the water to boil and the pasta to cook, take a large saucepan and pour in the heavy cream. Set the heat to medium and stir in the chopped fresh rosemary and crushed garlic. Allow the cream to come to a gentle simmer, carefully monitoring it to prevent it from boiling over.
3. As the cream simmers, let it reduce by about half. This will concentrate the flavors and create a luxurious sauce that will cling beautifully to the pasta.
4. Once the cream has reduced, stir in the goat cheese and shredded roasted chicken. Keep cooking the mixture, stirring frequently until the goat cheese melts and blends smoothly into the sauce. The richness of the sauce should coat the back of a spoon.
5. When the pasta is done cooking, thoroughly drain it, making sure to reserve a little pasta water in case you need to thin the sauce later. Add the drained rigatoni directly into the sauce and toss to coat. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.
6. Allow the pasta to simmer in the sauce over low heat for a couple of minutes, letting the flavors meld together perfectly. As you approach serving time, give it a taste and season with salt and pepper according to your preference.
7. Serve the Goat Cheese Pasta with Chicken Rosemary hot, garnishing with extra rosemary or cheese if desired. Enjoy the creamy, savory blend of flavors!

Pro Tips and Tweaks

To make the most out of your cooking experience, here are some pro tips and tweaks that can enhance your Goat Cheese Pasta with Chicken Rosemary:

• Storage: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid separating the sauce.
• Freezing: This dish freezes well! Portion into freezer-safe containers and freeze for up to two months. Thaw in the refrigerator before reheating.
• Variations: Experiment by adding different vegetables like spinach or sun-dried tomatoes for added nutrition and flavor.
• Serving Suggestions: Pair with a light salad or crusty bread for a complete meal. A side of steamed broccoli would also complement the dish nicely.
• Cheese Options: If you prefer, you can mix in other cheeses like feta or cream cheese for a different flavor profile.

Side Dish Ideas for Goat Cheese Pasta with Chicken Rosemary

When it comes to serving Goat Cheese Pasta with Chicken Rosemary, you’ll want to complement the creamy and savory notes with the right sides. Here are some ideas:

• Garlic Bread: A classic side, warm garlic bread is perfect for soaking up any leftover sauce.
• Mixed Green Salad: A fresh salad with a light vinaigrette can balance the richness of the pasta.
• Roasted Vegetables: Seasonal roasted vegetables like asparagus or zucchini add a hearty and healthy touch.
• Steamed Broccoli: Lightly steamed broccoli adds color and crunch, enhancing the dish’s overall presentation.
• Seasonal Fruit Salad: A refreshing fruit salad can serve as a delightful finish to the meal.
• Wine Pairing: While I can’t mention specific wines, a light, crisp white wine would generally pair well with creamy pasta dishes.

FAQ

Conclusion

The Goat Cheese Pasta with Chicken Rosemary is a delicious and comforting dish that combines rich flavors and creamy textures, making it a perfect choice for any occasion. I encourage you to give this recipe a try, whether you are cooking for your family or entertaining friends; it’s sure to impress everyone at the table!

Goat Cheese Pasta with Chicken Rosemary

The ultimate comfort food, Goat Cheese Pasta with Chicken Rosemary combines creamy goat cheese and savory roasted chicken for an easy weeknight dinner that’s sure to impress. With its rich flavors and delightful texture, this dish is a must-try tonight!

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 8 servings

Course: Dinner

Cuisine: Italian

Calories: 650

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon vegetable oil
• 1 pound dried rigatoni
• 1 quart heavy cream
• 2 tablespoons chopped fresh rosemary
• 1 clove fresh garlic
• 8 ounces goat cheese
• 2 cups shredded roasted chicken
• salt to taste
• pepper to taste

Equipment

• Baking Sheet
• Frying Pan
• Large Pot
• Saucepan
• Chef's Knife
• Wooden Spoon

Method

 

1. 1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the vegetable oil and rigatoni to the water and cook according to the directions on the package, 10 to 12 minutes.
2. 2. While you are waiting for the water to boil, pour the heavy cream into a large saucepan over medium heat. Add the chopped fresh rosemary and fresh garlic to the cream and bring it to a simmer – take care not to let it boil over. Allow the cream to reduce by about half.
3. 3. Stir in the goat cheese and shredded roasted chicken and continue cooking it till the cream coats the back of a spoon.
4. 4. Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Notes

• Tip 1: Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently to avoid separating the sauce.
• Tip 2: This dish freezes well! Portion into freezer-safe containers and freeze for up to two months. Thaw in the refrigerator before reheating.
• Tip 3: Experiment by adding different vegetables like spinach or sun-dried tomatoes for added nutrition and flavor.
• Tip 4: Pair with a light salad or crusty bread for a complete meal. A side of steamed broccoli would also complement the dish nicely.
• Tip 5: If you prefer, you can mix in other cheeses like feta or cream cheese for a different flavor profile.

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Meet Piper Cross

I am obsessed with using fresh, seasonal produce to make meals shine. I believe a squeeze of citrus or a handful of herbs can change everything. I cooked and photographed this dish with a focus on vibrant colors and natural textures, ensuring it looks as good as it tastes when you make it.