There are two kinds of creamy pasta: the kind that weighs you down and the kind that makes you feel alive. For years, I only knew how to make the first kind.
After years of developing what I consider my ultimate playbook of crave-worthy chicken pasta recipes, I noticed a pattern: my best ‘creamy’ dishes all relied on heavy cream and butter. They were delicious, but reserved for a lazy Sunday, and the idea of a weeknight pasta that was both quick and elegant felt like a fantasy.
That changed on a surprisingly warm spring evening, not in a fancy restaurant, but on my own patio with a glass of crisp white wine. The memory isn’t about some secret, complicated ingredient; it’s about the feeling of absolute shock that so much flavor—so much velvety, tangy, bright-tasting goodness—could come from something so ridiculously simple. It was just tangy goat cheese, hot pasta water, and a little bit of garlic and herbs. A revelation. This recipe is that lightning-in-a-bottle moment, tested and perfected so you can feel that same “wow” in your own kitchen.
Why This Recipe Is a Game-Changer
- Luxurious Creaminess, Zero Heavy Cream: Unlock the secret to a velvety, rich sauce using just goat cheese and starchy pasta water.
- From Pantry to ‘Wow’ in 30 Minutes: This is your shortcut to a genuinely elegant, bistro-quality dinner any night of the week.
- Perfectly Tender Chicken, Every Time: I’ll show you the simple, can’t-mess-it-up method to ensure your chicken is juicy and flavorful, not dry or tough.
- Endlessly Adaptable: I’ve included tons of variations and swaps to make this recipe your own, whether you’re cleaning out the veggie drawer or want to add a spicy kick.
Key Ingredients & Smart Swaps
To make this incredible pasta, you don’t need a giant shopping list. The magic comes from a few high-quality, powerhouse ingredients working together in perfect harmony.
- Pasta: 1 pound of a short pasta like penne, rigatoni, or fusilli. The ridges are essential for gripping every last bit of that glorious sauce.
- Boneless, Skinless Chicken Breasts: Two medium breasts, about 1 pound total.
- Goat Cheese: A 4-ounce log of plain, soft goat cheese (chèvre). More on this crucial choice below.
- Extra Virgin Olive Oil: For cooking the chicken and building our sauce base.
- Garlic: 3-4 cloves, thinly sliced. Don’t be shy.
- Red Pepper Flakes: ¼ teaspoon, or more if you like a little heat humming in the background.
- A Lemon: We’ll use both the zest and the juice to cut through the richness and make the flavors pop.
- Reserved Pasta Water: About 1 cup. This is LIQUID GOLD and the secret to our sauce. Do not skip this!
- Fresh Parsley: A big handful, chopped, for a hit of fresh, clean flavor at the end.
- Salt and Freshly Cracked Black Pepper: To season every layer.
Kate’s Rule #1: Use the Log, Not the Crumbles
This is non-negotiable. You must use the log-style soft goat cheese, often labeled as chèvre. Do not use the pre-crumbled, firmer goat cheese. Why? The soft log has a higher moisture content and melts like a dream, creating the backbone of our velvety sauce. It’s tangy, bright, and slightly earthy. The crumbles just won’t dissolve properly and will leave you with a lumpy, disappointing texture.
The Real ‘Liquid Gold’: Why Pasta Water is Non-Negotiable
I’m serious. That cloudy, salty water left over after boiling your pasta is one of the most valuable ingredients in your kitchen. It’s full of starches released by the pasta as it cooked. When you add this starchy water to the goat cheese and olive oil, it acts as an emulsifier, binding the fat and water together into a stable, creamy sauce that beautifully clings to every noodle. It’s the difference between a thin, separated sauce and a thick, restaurant-quality one. Just scoop some out with a mug before you drain the rest.
Smart Substitutions & Swaps
This recipe is incredibly flexible. Here are some smart swaps I’ve tested and approved:
| Ingredient | Best Swap Options | Notes & Flavor Impact |
| Chicken Breast | Boneless Thighs, Rotisserie Chicken, Ground Chicken, or Spicy Chicken Sausage | Thighs will be a bit richer and more forgiving. Rotisserie is a fantastic shortcut! For sausage or ground chicken, brown it first and drain any excess fat before proceeding. |
| Goat Cheese | Boursin Cheese or Whipped Cream Cheese | This will work for creaminess but will dramatically change the flavor. You’ll lose that signature tang, resulting in a milder, more savory sauce. Add extra lemon juice. |
| Fresh Parsley | Fresh Basil, Fresh Dill, or even Chives | Basil will give it a wonderful, almost pesto-like aroma. Dill adds a fantastic, fresh zing that pairs beautifully with the lemon and goat cheese. |
| Red Pepper Flakes | Pinch of Cayenne or Finely Minced Jalapeño | If you love heat, sauté a little jalapeño along with the garlic for a more pronounced and fresh-tasting spice. |
Essential Equipment
The good news? You don’t need any fancy, single-purpose gadgets for this recipe. But after making this dish dozens upon dozens of times, I can tell you that using the right kind of basic tools makes the entire process smoother and more foolproof.
- A Large Sauté Pan or Skillet: This is arguably the most important tool. Please don’t try to cram everything into a small frying pan! You need something wide (at least 12 inches) with high sides. This gives the chicken enough space to get a beautiful golden-brown sear without steaming, and it provides enough room to toss the pasta and sauce together enthusiastically without sloshing it all over your stovetop.
- A Large Pot: For boiling the pasta, bigger is always better. Pasta needs room to move around to cook evenly. Using a large pot with plenty of generously salted water ensures every piece of penne is perfectly cooked and, just as important, releases plenty of that beautiful starch to create our “liquid gold” for the sauce.
- Tongs or a Spider Strainer: Tongs are perfect for grabbing the chicken and for tossing the pasta. Even better, a spider strainer allows you to lift the pasta directly from the pot into your skillet, bringing some of that precious pasta water along with it automatically.
- A Small Whisk: While you can use a spoon, a small whisk is infinitely better for transforming the goat cheese and pasta water into a smooth, emulsified sauce. It breaks up the cheese faster and creates a truly velvety texture with much less effort. It’s a tiny detail that delivers a big upgrade.
Expert Tips for Flawless Results (Troubleshooting)
After making this dish more times than I can count, I’ve run into every possible pitfall. A great recipe isn’t just about the steps; it’s about knowing how to handle those little kitchen curveballs. This is the stuff that takes your cooking from “good” to “flawless.” Here are the answers to the questions I get most often.
“Help! My sauce is grainy and won’t get creamy.”
Don’t panic! This is the most common hiccup, and it’s usually an easy fix. A grainy or lumpy sauce happens for one of two reasons: either the pan was screaming hot when you added the cheese, or the cheese was too cold. This thermal shock causes the proteins in the cheese to seize up instead of melting smoothly.
The Fix: Pull the skillet off the burner immediately to stop the cooking. Grab your whisk and a small splash of that hot pasta water. Whisk vigorously right in the pan. The combination of the whisk’s power and the starchy water’s emulsifying magic will almost always bring it back to a smooth, velvety state. For next time, always let your goat cheese sit out on the counter for about 15-20 minutes to take the chill off before you start.
“My chicken always turns out tough and dry. What am I doing wrong?”
Ah, the cardinal sin of any chicken dish. The key to juicy, tender chicken isn’t a complicated marinade; it’s technique. There are two simple secrets.
Secret #1: Even Thickness. Chicken breasts are naturally thicker on one end. Give the thick part a few gentle whacks with a meat mallet or the bottom of a heavy pan to slightly flatten it until it’s a more uniform thickness. This is the #1 reason for even cooking.
Secret #2: Hot Pan, No Crowding. Get your skillet properly hot before the chicken goes in. You should hear a confident sizzle. This creates a beautiful golden-brown crust that seals in the juices. And give the chicken pieces space—if you cram too many in, they’ll steam in their own juices and turn gray and rubbery instead of getting that gorgeous sear.
“My sauce seems thin and watery. Is it ruined?”
Not at all. It’s just not finished yet! A sauce that seems thin is simply waiting for a little more encouragement to thicken up. This usually means you added the pasta water a bit too quickly.
The Fix: Just let the sauce simmer over medium-low heat for another minute or two, stirring gently. The starches in the pasta water need a moment of heat to activate and work their thickening magic. As some of the excess water evaporates, the sauce will naturally reduce and cling beautifully to the pasta. If it’s still thinner than you’d like, you can add another small chunk of goat cheese and whisk it in, but 99% of the time, a little more patience and heat is the perfect solution.
How to Make It: From Skillet to ‘Wow’ in 6 Simple Steps
This is the fun part. Follow these steps, and you’re less than 30 minutes away from a truly spectacular dinner.
1. Get the Pasta Water Going & Prep Your Chicken:
Fill a large pot with water and salt it generously. And I mean generously—it should taste like the sea. This season the pasta is from the inside out. Bring it to a rolling boil. While it heats up, pat your chicken breasts completely dry with paper towels (this is key for a good sear!). and season them all over with salt and pepper. Cut the chicken into bite-sized, 1-inch pieces.
2. Sear the Chicken to Golden Perfection:
Place your large skillet over medium-high heat and add a good drizzle of olive oil. Once the oil shimmers, carefully place the chicken pieces in the pan in a single layer. Don’t crowd them! You want to hear a confident sizzle. Let the chicken cook without moving it for 3-4 minutes, until it develops a deep golden-brown crust. Flip the pieces and cook for another 2-3 minutes, until cooked through. Use tongs to transfer the beautiful, browned chicken to a plate and set it aside. Don’t wipe out the pan!
3. Boil the Pasta & Build the Aromatics:
By now your water should be boiling. Drop your pasta in and cook according to package directions until it’s perfectly al dente (with a slight bite). While the pasta cooks, reduce the skillet heat to medium-low. Add another splash of olive oil to the pan. Add your sliced garlic and red pepper flakes, and let them sizzle gently for just 60-90 seconds. You’re just looking to soften the garlic and toast the flakes until that nutty, irresistible aroma fills your kitchen. Pull the pan off the heat if you’re worried about the garlic burning.
4. The Magic Moment: Create the Velvety Sauce:
This is the most important step! BEFORE you drain your pasta, scoop out at least 1 ½ cups of that starchy, cloudy pasta water. Now, drain the pasta. Add your 4-ounce log of goat cheese directly to the warm skillet (which is still off the heat) and immediately add about ½ cup of the hot pasta water. Start whisking right away. At first, it will look lumpy and broken—don’t worry! Keep whisking, and within a minute, it will magically transform into a smooth, silky, luxurious sauce.
5. Bring It All Together:
Add the drained pasta directly into the skillet with your beautiful goat cheese sauce. Add the cooked chicken back in, along with a big handful of fresh parsley and the zest and juice of your lemon. Toss everything together vigorously. The sauce will thicken and cling to every noodle. If it seems too thick, add another splash of the reserved pasta water, a tablespoon at a time, until it’s the perfect, slurpable consistency.
6. Taste and Serve Immediately:
Give it a final taste. Does it need more salt? Another crack of black pepper? A final squeeze of lemon? Now’s the time to adjust. Serve it up hot in big, shallow bowls with an extra sprinkle of fresh parsley on top. Enjoy that “wow” moment.
Pro Variations & Creative Add-Ins to Make It Your Own
This base recipe for pasta with goat cheese and chicken is a canvas. Once you master it, you can start painting with other flavors. I’ve probably tried every combination you can think of, and these are my absolute favorite kitchen-tested-and-approved twists. I’ve designed them to be just as easy as the original.
1. The Garden Veggie-Packed Variation
This is my go-to for using up produce and adding a serious dose of greens and veggies. It’s vibrant, beautiful, and even more satisfying.
- What You’ll Need: A few big handfuls of baby spinach (about 3 cups, loosely packed), and/or 1 cup of chopped hearty vegetables like mushrooms or asparagus spears cut into 1-inch pieces.
- How to Do It: If using mushrooms or asparagus, add them to the skillet right after you take the chicken out. Sauté them for 4-5 minutes until tender and lightly browned, then add the garlic and proceed with the recipe as written. For the spinach, simply toss the fresh leaves in at the very end with the pasta and chicken (Step 5). The residual heat will wilt the spinach perfectly in about a minute without making it watery. A handful of fresh basil instead of parsley at the end also tastes incredible here.
- Autumnal Twist: Want a cozy, fall version? Toss cubed butternut squash with olive oil, salt, and pepper, and roast it at 400°F (200°C) for 20-25 minutes until tender. Stir the roasted squash in at the end along with a sprinkle of toasted walnuts for a fantastic, nutty crunch.
2. The Spicy Sun-Dried Tomato & Red Pepper Variation
This version leans into a zesty, Mediterranean flavor profile with a delightful kick. The sweet-tart punch of the tomatoes is an amazing counterpoint to the creamy goat cheese.
- What You’ll Need: ⅓ cup of oil-packed sun-dried tomatoes (drained and chopped) OR ⅓ cup of jarred roasted red peppers (drained and chopped). Double the red pepper flakes to ½ teaspoon (or more!).
- How to Do It: Stir the chopped sun-dried tomatoes or roasted red peppers into the skillet along with the sizzled garlic in Step 3. Proceed with the recipe as written. The flavors will infuse into the olive oil, creating a truly spectacular, robust base for your sauce.
- For Pesto Lovers: For an even bigger flavor boost, swirl a heaping tablespoon of your favorite basil pesto into the finished goat cheese sauce in Step 4. It’s a game-changer.
3. The Savory Leek and Mushroom Twist
If you love a deeper, more savory flavor profile, this one’s for you. Sautéed leeks provide a sweet, mild, oniony backbone that makes the whole dish feel incredibly sophisticated.
- What You’ll Need: 1 large leek (white and light green parts only) and 8 ounces of cremini mushrooms, sliced.
- How to Do It: After you sear the chicken and remove it from the pan, add the sliced mushrooms and cook until browned. Add the sliced leeks to the mushrooms and sauté them together for 3-4 minutes until the leeks are soft and sweet. Now, add your garlic and red pepper flakes and proceed with Step 3. This combo is especially good if you swap the parsley for a sprinkle of fresh dill at the end.
Storing, Freezing, & Reheating
There’s nothing better than knowing you have a delicious, ready-made meal waiting for you. Luckily, this pasta stores and reheats beautifully if you know the secret.
Storing in the Refrigerator
Let the pasta cool completely—this is important to prevent condensation—then transfer it to an airtight container. It will keep beautifully in the fridge for up to 3-4 days. The sauce will thicken and solidify a bit as it chills, which is perfectly normal.
Freezing (A Word of Caution)
While you can freeze this dish, I’ll be honest with you—it’s not my favorite method. Dairy-based sauces like this one have a tendency to separate or become a bit grainy upon reheating. If you absolutely must freeze it, store it in a freezer-safe, airtight container for up to 2 months. Just be prepared for a slight change in texture.
The Absolute Best Way to Reheat
Forget the microwave. Microwaving is the fastest way to get rubbery chicken and an oily, separated sauce. The key is to reheat it gently on the stovetop to allow the sauce to “re-emulsify” and return to its former glory.
Stovetop Reheating Instructions:
- Place the leftover pasta in a skillet or saucepan over medium-low heat.
- Add a splash of liquid—a tablespoon or two of water, milk, or chicken broth is perfect.
- Cover the skillet and let the pasta heat gently for 3-5 minutes, stirring occasionally, until it’s warmed through. The added liquid will create steam, which helps loosen the sauce and restore its creamy texture without making it oily. It’s a tiny bit more effort, but the results are 1000% worth it.
What to Serve With This Dish
This pasta with goat cheese and chicken is a complete meal on its own, but if you want to stretch it to serve a bigger crowd or just round out the table, the key is to choose sides that complement, not compete. You want something fresh and simple to balance the creamy richness of the pasta. Here are my go-to pairings:
A Simple Tomato & Mozzarella Salad
Simplicity is elegance. Juicy, ripe cherry tomatoes halved, mixed with small mozzarella pearls (bocconcini), and a handful of fresh basil leaves. Drizzle with a good quality olive oil and a pinch of flaky sea salt. The bright acidity of the tomatoes and the fresh basil are a perfect, clean counterpoint to the rich pasta sauce.
Garlic-Sautéed Broccoli Florets
A simple green vegetable is a must. The slightly bitter, earthy flavor of broccoli cuts through the creaminess of the dish beautifully. Just toss some florets in a hot pan with a little olive oil and minced garlic, sautéing until tender-crisp. It’s a classic pairing for a reason, and that delicious chicken-and-broccoli duo is also the star of my fan-favorite Chicken and Broccoli Penne recipe, which is another fantastic option for a busy weeknight.
Warm Rosemary Focaccia
While any crusty bread works, warm focaccia with sea salt and rosemary feels extra special and captures that bistro vibe. It’s the ultimate vessel for sopping up every last delicious remnant of the goat cheese sauce from the bottom of your bowl. Non-negotiable, in my opinion!
Frequently Asked Questions (FAQs)
Here are the answers to a few common questions I get about this recipe. If you have any others, please ask in the comments below—I love to help!
1. Does goat cheese go well with chicken?
It’s a perfect match! The bright, tangy, slightly acidic flavor of the goat cheese cuts through the savory flavor of the chicken beautifully. It’s a classic culinary pairing that prevents the dish from feeling heavy, unlike many other cheese-based sauces.
2. Can I make this sauce with a different type of cheese?
Yes, but it will definitely change the final flavor. The signature “zing” of this dish comes from the goat cheese. If you need a substitute, your best bet for a similar creamy texture is Boursin (which has its own herbs) or full-fat whipped cream cheese. You’ll get creaminess, but you’ll lose the tang. As I mentioned in the “Smart Substitutions” table above, you’ll want to add extra lemon juice to compensate.
3. My kids can be picky. Is the goat cheese flavor too strong for them?
This is a great question. Goat cheese has a distinct tangy flavor that can be new to some kids. If you’re concerned, I recommend a simple trick: use half the amount of goat cheese (2 ounces) and mix it with 2 ounces of plain, full-fat cream cheese. This will give you the same creamy texture but with a much milder, less tangy flavor that’s more familiar to kids. It’s a perfect gateway to the real deal!
4. Is this a high-calorie dish?
While exact nutrition varies, this dish is intentionally lighter than most cream-based pastas. In fact, according to health experts, goat cheese itself has a unique nutritional profile, containing beneficial fatty acids that can be easier to digest than those in cow’s milk cheeses. We get all that wonderful creaminess from the goat cheese and pasta water, avoiding the heavy cream entirely.
5. What spices and herbs go best with goat cheese?
Goat cheese is wonderfully versatile. It loves fresh, bright herbs like the parsley and lemon we use in this recipe. It’s also incredible with fresh basil, dill, and chives. For a warmer profile, it pairs beautifully with thyme and rosemary. And as you saw in my Variations section, don’t forget flavor boosters like garlic, sun-dried tomatoes, and even toasted walnuts.
6. Is goat cheese better served hot or cold?
It’s fantastic both ways, but it behaves very differently! Served cold, it’s firm, crumbly, and intensely tangy, which is perfect for salads. But when you gently heat it and emulsify it with hot pasta water as we do in this recipe, its entire character changes. It becomes mild and outrageously creamy and transforms into a luxurious sauce. For this recipe, hot is the only way to go.
Connect,Engage & Convert
Your Turn to Make This!
I truly hope this becomes a new favorite in your kitchen. Have you tried this pasta with goat cheese and chicken recipe? I’d love to know what you think! Your feedback is so important, and it helps other readers, too. Please leave a comment and a star rating below to share your experience!
Explore Your Next Weeknight Win
Amazing chicken pasta recipes are the ultimate weeknight heroes, and building a trusted collection is my obsession. If this recipe’s “easy elegance” approach sparked your interest, then I know you’ll want to explore my roundup of Crave-Worthy Chicken Pasta Dishes, which is the best of the best from our kitchen. Or, if you’re ready for another adventure in flavor, our hugely popular Spicy Chipotle Chicken Pasta is waiting for you.
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About Kate Thompson
Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’
This recipe was last tested and updated in June 2025 to ensure perfect results.
Creamy Goat Cheese Pasta with Chicken Recipe
Equipment
- A Large Sauté Pan or Skillet (12-inch)
- A Large Pot
- Tongs or a Spider Strainer
- A Small Whisk
Ingredients
- 1 pound short pasta e.g. rigatoni, penne, or fusilli
- 1 pound boneless skinless chicken breasts about 2 medium breasts
- 4 ounce soft goat cheese chèvre log-style, not pre-crumbled
- 2 tbsp extra virgin olive oil plus more as needed
- 4 cloves garlic thinly sliced
- ¼ tsp red pepper flakes or more to taste
- 1 large lemon for both zest and juice
- 1 ½ cups reserved pasta water scooped out before draining
- ½ cup fresh parsley chopped plus more for garnish
- Salt and freshly cracked black pepper to taste
Instructions
Get the Pasta Water Going & Prep Your Chicken:
- Fill a large pot with water and salt it generously. And I mean generously—it should taste like the sea. This seasons the pasta from the inside out. Bring it to a rolling boil. While it heats up, pat your chicken breasts completely dry with paper towels (this is key for a good sear!) and season them all over with salt and pepper. Cut the chicken into bite-sized, 1-inch pieces.
Sear the Chicken to Golden Perfection:
- Place your large skillet over medium-high heat and add a good drizzle of olive oil. Once the oil shimmers, carefully place the chicken pieces in the pan in a single layer. Don’t crowd them! You want to hear a confident sizzle. Let the chicken cook without moving it for 3-4 minutes, until it develops a deep golden-brown crust. Flip the pieces and cook for another 2-3 minutes, until cooked through. Use tongs to transfer the beautiful, browned chicken to a plate and set it aside. Don’t wipe out the pan!
Boil the Pasta & Build the Aromatics:
- By now your water should be boiling. Drop your pasta in and cook according to package directions until it’s perfectly al dente (with a slight bite). While the pasta cooks, reduce the skillet heat to medium-low. Add another splash of olive oil to the pan. Add your sliced garlic and red pepper flakes, and let them sizzle gently for just 60-90 seconds. You’re just looking to soften the garlic and toast the flakes until that nutty, irresistible aroma fills your kitchen. Pull the pan off the heat if you’re worried about the garlic burning.
The Magic Moment: Create the Velvety Sauce:
- This is the most important step! BEFORE you drain your pasta, scoop out at least 1 ½ cups of that starchy, cloudy pasta water. Now, drain the pasta. Add your 4-ounce log of goat cheese directly to the warm skillet (which is still off the heat) and immediately add about ½ cup of the hot pasta water. Start whisking right away. At first, it will look lumpy and broken—don’t worry! Keep whisking, and within a minute, it will magically transform into a smooth, silky, luxurious sauce.
Bring It All Together:
- Add the drained pasta directly into the skillet with your beautiful goat cheese sauce. Add the cooked chicken back in, along with a big handful of fresh parsley and the zest and juice of your lemon. Toss everything together vigorously. The sauce will thicken and cling to every noodle. If it seems too thick, add another splash of the reserved pasta water, a tablespoon at a time, until it’s the perfect, slurp-able consistency.
Taste and Serve Immediately:
- Give it a final taste. Does it need more salt? Another crack of black pepper? A final squeeze of lemon? Now’s the time to adjust. Serve it up hot in big, shallow bowls with an extra sprinkle of fresh parsley on top. Enjoy that “wow” moment.
Notes
- Kate’s Rule #1: Use the log, not the crumbles. The soft log-style goat cheese is essential for a creamy, non-grainy sauce.
- Liquid Gold: That cloudy, starchy water left over from boiling pasta is the secret emulsifier for a restaurant-quality sauce. Don’t dump it!
- To Fix a Grainy Sauce: Whisk vigorously off the heat with a small splash of hot pasta water to smooth it out.
- Best Reheating Method: Reheat gently on the stovetop with a splash of water or broth to allow the sauce to return to its creamy glory. Avoid the microwave.
