This dish offers a beautiful balance of creamy, savory, and fresh flavors. The goat cheese melts into a rich and tangy sauce that coats every bite of pasta, while the asparagus adds brightness and crunch. Mushrooms provide an earthy depth, and the chicken adds satisfying protein. It’s a one-pan meal that’s easy to prepare and endlessly adaptable.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Pasta (such as penne, fettuccine, or farfalle)
Cooked chicken breast or thighs, sliced or shredded
Olive oil or butter
Garlic, minced
Mushrooms, sliced
Asparagus, trimmed and cut into bite-sized pieces
Goat cheese, crumbled
Salt
Black pepper
Reserved pasta water (as needed)
Fresh herbs (optional, for garnish)
Directions
Cook the pasta in salted water according to package instructions. Reserve about 1 cup of pasta water before draining.
In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and mushrooms, sautéing until the mushrooms are browned and tender.
Add asparagus and cook for 4–5 minutes until just tender but still bright green.
Stir in the cooked chicken and warm through.
Reduce heat to low and add crumbled goat cheese. Stir until melted and creamy.
Add the cooked pasta to the skillet and toss to combine. Use reserved pasta water as needed to loosen the sauce.
Season with salt and black pepper to taste.
Serve immediately, garnished with fresh herbs if desired.
Servings and timing
This recipe makes 4 servings. Preparation time: 10 minutes Cooking time: 20 minutes Total time: 30 minutes
Variations
Vegetarian Version: Skip the chicken and add more vegetables like spinach or cherry tomatoes.
Spicy Option: Add a pinch of red pepper flakes with the garlic for a little heat.
Cheese Alternatives: Substitute goat cheese with feta or a soft cream cheese for a different texture and taste.
Pasta Alternatives: Use whole wheat pasta, gluten-free pasta, or even chickpea pasta to fit dietary preferences.
Add-ins: Try sun-dried tomatoes or caramelized onions for extra flavor depth.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop with a splash of water or milk to bring back the creaminess. You can also microwave in short intervals, stirring between each.
FAQs
Can I use leftover chicken in this recipe?
Yes, leftover grilled, baked, or rotisserie chicken works perfectly.
Is goat cheese too strong for pasta?
Goat cheese has a tangy flavor, but when melted into the pasta, it creates a creamy, mild sauce.
Can I make this pasta ahead of time?
You can cook and prep the components ahead, but it’s best assembled just before serving for the creamiest texture.
What kind of pasta works best?
Short pastas like penne or farfalle hold the sauce well, but long noodles like fettuccine also work.
Can I substitute the vegetables?
Yes, broccoli, green beans, or spinach make good substitutes for asparagus.
What mushrooms are best?
Cremini or baby bella mushrooms offer great flavor and texture, but white mushrooms or shiitake are also good options.
Is this dish gluten-free?
Not automatically, but you can use gluten-free pasta to make it suitable.
Can I freeze this pasta?
Freezing is not recommended, as the goat cheese sauce may change texture when thawed.
How can I make the dish lighter?
Use less goat cheese or substitute with a light cream cheese, and consider using whole grain or veggie-based pasta.
What herbs pair well with this dish?
Parsley, basil, or thyme make excellent garnishes that complement the other flavors.
Conclusion
Pasta with goat cheese, chicken, asparagus, and mushrooms is a simple yet luxurious dish that combines everyday ingredients into a creamy and satisfying meal. Whether you’re looking for a quick weeknight dinner or something a little more special, this recipe is sure to become a favorite. It’s rich in flavor, quick to prepare, and endlessly customizable to your taste.
Pasta with goat cheese, chicken, asparagus, and mushrooms is a creamy and satisfying dish that combines tender chicken, fresh vegetables, and tangy goat cheese. It’s simple enough for a weeknight dinner yet elegant enough for special occasions.
Ingredients
12 oz pasta (penne, fettuccine, or farfalle)
2 cups cooked chicken breast or thighs, sliced or shredded
2 tbsp olive oil or butter
3 garlic cloves, minced
8 oz mushrooms, sliced
1 bunch asparagus, trimmed and cut into bite-sized pieces
4 oz goat cheese, crumbled
Salt, to taste
Black pepper, to taste
1 cup reserved pasta water (as needed)
Fresh herbs (parsley, basil, or thyme), optional for garnish
Instructions
Cook the pasta in salted water according to package instructions. Reserve about 1 cup of pasta water before draining.
In a large skillet, heat olive oil or butter over medium heat. Add minced garlic and mushrooms, and sauté until mushrooms are browned and tender.
Add asparagus and cook for 4–5 minutes, until just tender and bright green.
Stir in the cooked chicken and warm through.
Reduce heat to low and add crumbled goat cheese. Stir until it melts into a creamy sauce.
Add the cooked pasta to the skillet and toss everything to combine. Add reserved pasta water a little at a time to loosen the sauce if needed.
Season with salt and black pepper to taste.
Serve immediately, garnished with fresh herbs if desired.
Notes
Use rotisserie chicken for convenience.Goat cheese melts better on low heat to maintain a creamy texture.Leftovers can be reheated with a splash of milk or pasta water to refresh the sauce.Try sun-dried tomatoes or caramelized onions for added flavor depth.Whole wheat or gluten-free pasta options can be used based on dietary needs.
