Goat Cheese Pasta with Chicken & Rosemary
This Goat Cheese Pasta with Chicken & Rosemary is creamy, comforting, and packed with flavor. Perfect for a quick, satisfying weeknight dinner!
Equipment
- Large Pot
- Skillet
- Colander
- Wooden Spoon
- Measuring cups and spoons
Ingredients
- 1 tablespoon vegetable oil for sautéing and enhancing flavors
- 1 pound dried rigatoni the perfect pasta shape to hold the creamy sauce
- 1 quart heavy cream for a rich and luscious sauce
- 2 tablespoons chopped fresh rosemary to infuse the dish with herbal aroma
- 1 clove fresh garlic crushed, for a touch of flavor and fragrance
- 8 ounces goat cheese providing tanginess
- 2 cups shredded roasted chicken for protein and heartiness
- salt and pepper to taste, to season the dish perfectly
Instructions
Step 1: Cook the Pasta
- Start by bringing a large pot of salted water to a boil. Add the dried rigatoni and cook according to package instructions until al dente, about 10-12 minutes. Once done, drain the pasta in a colander and set aside.
Step 2: Prepare the Sauce
- In a large skillet, heat the vegetable oil over medium heat. Add the crushed garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
Step 3: Add Cream and Cheese
- Pour in the heavy cream and bring it to a gentle simmer. Stir in the goat cheese, allowing it to melt and create a creamy sauce, about 3-5 minutes.
Step 4: Season and Combine
- Add the chopped fresh rosemary to the sauce, followed by the shredded roasted chicken. Season with salt and pepper to taste. Let it simmer for another 2-3 minutes, allowing all the flavors to meld together.
Step 5: Combine Pasta and Sauce
- Add the drained rigatoni to the skillet with the sauce. Toss everything together until the pasta is well coated in the creamy goat cheese sauce. If the sauce is too thick, add a splash of pasta water to reach your desired consistency.
Step 6: Serve and Enjoy
- Serve the Goat Cheese Pasta with Chicken & Rosemary immediately, garnished with a sprinkle of extra rosemary if desired. Enjoy the warmth and comfort of this delightful dish!
Notes
- Prepare the sauce ahead and store it refrigerated; reheat gently before adding pasta.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat with a splash of cream or pasta water.
- Substitute dried rosemary if fresh is unavailable, using about 1 teaspoon due to potency.
- For a vegetarian version, omit chicken and add vegetables like zucchini or spinach.
- Lighten the sauce by substituting half the heavy cream with low-fat milk or plant-based alternatives.