Goat Cheese Chicken Penne is creamy, flavorful, and will leave you feeling completely satisfied!
I’m a big fan of all kinds of cheese but one that I’ve grown really fond of in the last year is goat cheese. As a kid I had this idea in my mind that goat cheese was weird and disgusting because it came from a goat instead of a cow. Boy was I missing out! It has the most amazing texture that is crumbly yet creamy and has a delicious distinct flavor. If you want to simply take your salads up a notch, just add some goat cheese. Even with a vinaigrette dressing it will become a yummy creamy mess. You can also add it to your pasta with some reserved cooking water and your noodles will instantly become robed in a creamy sauce.
I could eat a bowl of just noodles and goat cheese but to make it a balanced one dish meal I mixed it with come sauteed mushrooms, sun dried tomatoes, fresh spinach, and chicken. The truth is, the spinach was a last minute idea to use up the large Costco container of it that was wilting way faster than I could eat. I was a little ambitious in thinking I could eat a monster size salad everyday for lunch for a week.
Speaking of Costco, I recommend buying your goat cheese there. It’s like $10 bucks for 20 ounces whereas at the store it’s $7 for just 5 ounces. You can even freeze it! This very dish was actually made with goat cheese I had previously frozen and it turned out great!
Do you like goat cheese? What do you eat it on or with?
- 4 tablespoons olive oil, divided
- 1 pound chicken, cut into 1 inch pieces
- 3 tablespoons flour
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
- 1 pound penne pasta
- 6 ounces (3/4 cup) goat cheese, crumbled
- 1 (8 ounce) container mushrooms, sliced
- 1/2 cup sun dried tomatoes
- 3 cloves garlic
- 6 ounces fresh baby spinach
- Fresh basil, for garnish
- Parmesan cheese, for garnish
- Cook pasta according to package. Reserve 2 cups starchy pasta water before draining.
- Meanwhile, toss chicken pieces in flour, garlic salt, and pepper.
- Heat 2 tablespoons oil in a large non-stick skillet over medium-high heat and add chicken. Cook and stir 5-6 minutes until done. Remove from pan and cover.
- Heat the remaining 2 tablespoons oil in the pan over medium heat and add the mushrooms, tomatoes, and garlic. Cook and stir for 4-5 minutes until mushrooms are tender. Add the chicken back as well as the spinach and cook 1-2 minutes until the spinach is almost wilted. Remove pan from heat.
- Once the pasta is cooked and drained, place it back in the pot along with the goat cheese and 1 cup reserved starchy pasta water. Toss until the cheese melts and forms a creamy sauce (add the remaining reserved water if you want the sauce to be thinner). Mix in the chicken and vegetables and serve topped with fresh basil and Parmesan cheese.