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.