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One pot, weeknight dinners have never been easier (or more delicious). Creamy goat cheese pasta with chicken and mushrooms brings the tangy, the creamy, the hearty, and the so, so, tasty!
You know those meals that when your family asks “What’s for dinner?” you’re met with a lukewarm response and a sigh? Well, this is not one of those meals. This is one of those satisfying one-pot meals with pasta coated in a creamy sauce and that your family will beg to have week after week.
And you know what? You’ll be happy to make it because it’s as easy as it is delicious.
I’m always looking for easy, family-friendly meals that are weeknight ready. Everyone in my house is running different directions, especially in the spring, where my mom hat is swapped for a chauffeur’s cap. I can whip up a big pot of this creamy goat cheese pasta, loaded with white meat chicken and mushrooms, put the lid on, and everyone can dig in and help themselves as their schedule allows.
This was inspired by one of my family’s favorite recipes (and a super popular recipe on the blog) creamy pasta with sausage and mushrooms. What’s great about that recipe is it’s just a jumping off point…you can tweak the creamy sauce, keep or omit those earthy mushrooms, add a hearty protein, and mix it all in with your favorite pasta.
In today’s recipe the goat cheese takes center stage. You really taste the tanginess and the creaminess is amped up thanks to a splash of cream. Little salty chunks of pancetta and browned mushrooms add depth of flavor and texture, and a handful of thyme and parsley bring a freshness to the finished dish. Now, enough talk…
Let’s Make Creamy Goat Cheese Pasta with Chicken and Mushrooms
- Saute the diced pancetta in a dutch oven.
- The pancetta should be browned and crisp. Remove to a plate, but leave the drippings in the pan.
- Season the chicken and dredge it in flour. Saute until the chicken until golden and cooked through. Remove to a plate.
- Add the diced shallot to the pan and saute until translucent.
- Add the garlic and saute 2 more minutes.
- Add the mushrooms and cook until browned.
- The mushrooms should be well browned and have released their water before deglazing with wine.
- Deglaze with white wine and reduce.
- Stir in the goat cheese and mix until dissolved.
- Add the pasta water and heavy cream. Reduce and stir in the herbs.
- Add the pasta, sliced chicken, and browned pancetta to the sauce.
- Stir well to coat, season to taste, and thin with additional pasta water if necessary.
Tips for success
- Be careful not to let the pancetta, shallots, or garlic burn in the pan as it will effect the taste of the dish. If something burns, wipe out the pan before proceeding.
- Always reserve a little more pasta water than you think. It’s good to have a little extra if you need to thin the sauce.
- Serve the pasta right away after you mix everything together as the sauce will be the creamiest if it doesn’t sit too long.
- Gluten free? Substitute cornstarch for the flour and gluten-free pasta for the regular penne.
More Easy Pasta Dishes
- Roasted Eggplant Pasta
- Creamy Pasta with Sausage and Mushrooms
- Pasta with Pancetta and Asparagus
- Easy Pasta Primavera
- Italian Pasta Salad
One pot, weeknight dinners have never been easier (or more delicious). Creamy goat cheese pasta with chicken and mushrooms brings the tangy, the creamy, the hearty, and the so, so, tasty!
- 1 lb penne pasta, cooked according to package directions, 1 1/2 cups of pasta water reserved
- 4 oz pancetta, diced (chopped bacon can be substituted)
- 1 lb boneless, skinless chicken breasts (thinly sliced or pounded thin)
- kosher salt and pepper
- 2 Tbsp AP flour
- 1 shallot, diced (about 1/2 cup)
- 2 cloves garlic, minced
- 8 oz cremini mushrooms (or any mushroom of your choosing)
- 1/2 cup dry white wine
- 5 oz soft goat cheese
- 1 1/2 cups reserved pasta water
- 1/2 cup heavy cream
- 1 Tbsp fresh parsley, chopped
- 2 tsp fresh thyme, minced
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Heat a dutch oven or large saute pan over med/high heat and add the pancetta. Cook until browned and crisped, about 5-7 mins. Remove pancetta to a plate to drain reserving the drippings in the pan.
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Toss the chicken with the salt, pepper, and flour and add to the pan. Cook until chicken is just cooked through and golden, about 3 mins per side.
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Remove the chicken to a plate and add the diced shallot to the pan. Add a splash of olive oil to the pan if dry. Cook 1-2 mins and add the garlic. Cook 2 mins longer.
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Add the mushrooms to the pan, stirring well. Season with salt and pepper and cook until mushrooms are golden brown, about 5-7 mins more.
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Carefully pour in the white wine and cook until reduced by half, scraping up all of the brown bits. Stir in the goat cheese and mix until just dissolved.
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Stir in the reserved pasta water and bring to a boil. Reduce to a simmer, stir in the cream and cook until slightly thickened, about 3-4 mins. Stir in the herbs and season with salt and pepper.
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Slice the chicken breasts into thin strips. Mix the pasta, chicken, and pancetta into the sauce, tossing well to coat. Serve with a sprinkle of parsley if desired.
- Be careful not to let the pancetta, shallots, or garlic burn in the pan as it will effect the taste of the dish. If something burns, wipe out the pan before proceeding.
- Always reserve a little more pasta water than you think. It's good to have a little extra if you need to thin the sauce.
- Serve the pasta right away after you mix everything together as the sauce will be the creamiest if it doesn't sit too long.
- Gluten free? Substitute cornstarch for the flour and gluten-free pasta for the regular penne.
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