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Enjoy a quick, easy dinner with this Goat Cheese Pasta! This versatile one-pot recipe is a great weeknight meal.
This delicious one pot pasta recipe is filled with juicy chicken, nutritious kale and onion, and creamy goat cheese. The gamey cheese and bitter kale are perfectly complemented with a simple lemony flavor to keep it the meal nice and light! This quick dinner recipe is great for a busy weeknight.
Ingredients
Here is a quick overview of what you will need. Scroll to the printable recipe card below for exact measurements.
- Dried pasta – I used insalatonde pasta, but any smaller-shaped pasta (like fusilli, elbow, or shells) will work, too. Gluten-free pastas work, too.
- Chicken stock – This adds loads of flavor to the pasta and chicken! Use a high-quality homemade stock if you can.
- Kosher salt, Black pepper, and Red pepper flakes – These basic seasonings add flavor without overpowering the tangy goat cheese and earthy veggies.
- Boneless, skinless chicken breasts – You could use chicken thighs or tenderloins instead of breasts if that is what you have. Slice these up into bite-sized pieces
- Onion and Kale – Yellow or white onions will work great. Feel free to replace the kale with spinach if you prefer a milder bite. Onion should be diced, and kale should be roughly chopped (tough stems removed).
- Goat cheese and Lemon juice – These add amazing flavor!
- Pine nuts – Optional garnish. These are great for the earthy flavor and light crunch. Feel free to omit this if you prefer or garnish with fresh herbs or bacon instead.
How to make goat cheese pasta
This easy pasta dish is flavorful and simple enough for a weeknight! You only need a pot with a lid. Here is a step-by-step guide:
Boil chicken and pasta
In a medium pot, combine the pasta, chicken stock, salt, pepper, red pepper flakes, chicken breast and onion. Cover the pot, bring to a boil, reduce heat and simmer for 10 minutes, stirring ever 2 or so minutes.
Stir in kale and goat cheese
At this point the pasta should be al dente. Stir in the lemon juice and chopped kale. Cook, uncovered for 2-4 more minutes, until kale is thawed. Stir in the goat cheese until melted through.
What to serve with goat cheese pasta
This pasta is best served immediately and garnished with pine nuts and additional lemon wedges for those who like extra citrus flavor. You could add crispy bacon for a salty crunch. Air Fryer Veggies or roasted vegetables like asparagus or mushrooms would stretch this meal further and add complementary flavors.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator. I do not recommend freezing this as the creamy cheese and pasta change textures after being frozen. To reheat, simply warm in a microwave on 50% power in 1-minute increments, stirring between each blast.
Goat Cheese Pasta FAQs
Goat cheese adds a ton of flavor, so any substitute might create a blander meal. Mascarpone, feta cheese, cream cheese, or even ricotta could be used as a replacement.
Because of the creamy goat cheese and bite-sized chicken, shorter pasta shapes work better in this recipe. I used insalatonde pasta, but fusilli, farfalle, penne, elbow, shell, and other short pasta will work as well.
Yes, this recipe works with fresh or frozen kale and onion. You don’t need to thaw them first, simply pour them in and let them thaw right in the pot.
More pasta recipes
- Creamy Tuscan Orzo Pasta
- Broccoli Pasta with Lemon
- Sausage Butternut Squash Pasta
- One Pan Cheesy Pasta
- Chicken and Spinach Pasta
One-Pan Goat Cheese Pasta
Equipment
Ingredients
- 2 cups dried pasta, smaller shapes work well
- 2 cups chicken stock
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon red pepper flakes
- 2 chicken breasts, cut into ½ inch cubes
- 1 small onion diced
- ⅓ cup goat cheese
- 2 cups chopped kale, fresh or frozen
- juice from 1 lemon
- Optional garnish: pine nuts (raw or toasted)
Instructions
- In a medium pot, combine the pasta, chicken stock, salt, pepper, red pepper flakes, chicken breast and onion.
- Cover the pot, bring to a boil, reduce heat and simmer for 10 minutes, stirring ever 2 or so minutes.
- At this point the pasta should be al dente. Stir in the lemon juice and chopped kale
- Cook, uncovered for 2-4 more minutes, until kale is wilted
- Stir in the goat cheese until melted through. Serve immediately, garnished with pine nuts.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
