Friday, March 22, 2013

Creamy Chicken & Goat Cheese Pasta

A few years back, I told one of our single neighbors, "I cook like I'm feeding an army, so come on over for dinner". And this wonderful caring neighbor has been over for dinner several night a week. I really don't mind, cause he's a great sounding board and ginnea pig for some of my creations. Its great to have another opinion, where as from my partner all I get is a "it's good", or a shake of the head, or in a rare occasion a request to "make that thing again".

With our neighbor, the only thing I have found he doesn't like is any product made with goat milk. With my new career as a cheesemonger, I've tried sneaking it in where I can, but he always detects it. So when he asked what was for dinner tonight, I thought, "do I tell him, or just serve it and see what happens." So as usual, I didn't tell him. Well, turns out that the pasta dish was so wonderful that he didn't even notice. Besides the fact that this is truly a great and easy dish, you'll want to make again and again.

Creamy Chicken & Goat Cheese Pasta (adapted from

16 ounces Pasta (cavatappi works wonderful, but any kind will work!)
1 tablespoon olive oil
1 clove garlic, finely chopped
4 ounces goat cheese, crumbled
1/4 cup milk or cream
1/2 cup chopped sundried tomatoes
1 cup cooked chicken, chopped
1 cup chopped basil
salt and pepper to taste

In a large pot, boil pasta according to package directions. Drain cooked pasta in a strainer, and return pot to stove. Over medium, drizzle olive oil into pot, then add garlic. Cook for 30-60 seconds then add goat cheese and milk. Remove from heat, add pasta, sundried tomatoes, chicken, and basil. Toss to mix. Salt and pepper to taste.

(The picture isn't mine, but next time I make this I'll be snapping a shot!)


  1. I'll be making this tonight... sounds wonderful. Did you use VBCC goat?


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