Description

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

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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.

Nutrition

Serving Size: 1 serving
Calories: 490
Sugar: 3g
Sodium: 430mg
Fat: 18g
Saturated Fat: 7g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 46g
Fiber: 4g
Protein: 34g
Cholesterol: 80mg