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Creamy Goat Cheese Pasta with Chicken, Asparagus, and Mushrooms Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian-American
  • Diet: Low Salt

Description

This creamy goat cheese pasta with chicken, asparagus, and mushrooms is a rich and satisfying meal perfect for dinner. Tender chicken breasts are sautéed with fresh asparagus and mushrooms, then tossed in a luscious goat cheese and heavy cream sauce. Served over your choice of fettuccine or penne, this dish balances savory flavors with a creamy texture, finished with a sprinkle of Parmesan cheese for an extra layer of indulgence.

Ingredients

Scale

Pasta

  • 12 ounces pasta (fettuccine or penne)

Protein and Vegetables

  • 1 pound boneless, skinless chicken breasts (2 breasts)
  • 8 ounces fresh asparagus (trimmed and cut into bite-sized pieces)
  • 8 ounces mushrooms (cremini or button, sliced)

Sauce

  • 5 ounces goat cheese (crumbled)
  • 1 cup heavy cream
  • 2 cloves garlic (minced)
  • 2 tablespoons olive oil (extra virgin)
  • Salt (to taste)
  • Black pepper (freshly cracked, to taste)

Toppings

  • 1/4 cup Parmesan cheese (grated for serving)

Instructions

  1. Cook Pasta: Bring a large pot of salted water to a boil and cook the pasta according to package instructions for 8-10 minutes until al dente. Reserve ½ cup of pasta water, then drain the pasta.
  2. Cook Chicken: Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt and pepper, then cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and let it rest.
  3. Sauté Garlic: Add minced garlic to the skillet and sauté for 1 minute until fragrant, being careful not to burn it.
  4. Cook Vegetables: Add sliced mushrooms to the skillet and cook for 5 minutes until softened. Then add the asparagus pieces and cook for an additional 3-4 minutes until tender but still crisp.
  5. Combine Chicken and Vegetables: Slice the cooked chicken breasts into bite-sized pieces and return them to the skillet with the sautéed vegetables.
  6. Make Sauce: Reduce heat to low and pour in the heavy cream, stirring to combine. Add the crumbled goat cheese and stir until it melts into a creamy sauce. If the sauce is too thick, gradually add reserved pasta water until desired consistency is reached.
  7. Toss Pasta: Add the drained pasta to the skillet and toss everything thoroughly to coat the pasta in the creamy goat cheese sauce. Season with additional salt and freshly cracked black pepper to taste.
  8. Serve: Plate the creamy goat cheese pasta and garnish with grated Parmesan cheese for a flavorful finishing touch. Serve immediately while warm.

Notes

  • Use fresh asparagus and mushrooms for the best flavor and texture.
  • Choosing crumbled goat cheese adds a tangy creaminess to the sauce; avoid pre-crumbled packets with additives for best melting.
  • If goat cheese is unavailable, cream cheese can be used as a substitute for a milder taste.
  • Reserve pasta water helps balance the sauce consistency and helps it cling to the pasta better.
  • Cook chicken thoroughly but avoid overcooking to maintain juiciness.
  • Feel free to swap pasta type according to preference; gluten-free pasta works as well.
  • Leftovers can be stored refrigerated for up to 3 days and reheated gently on the stove.

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Find it online: https://freshandtastyrecipes.com/creamy-goat-cheese-pasta-with-chicken-asparagus-and-mushrooms-recipe/