This Linguini with Chicken and Goat Cheese is always a hit. It’s beautiful, filling, budget friendly and only takes about 25 minutes to make.
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Linguini with Chicken and Goat Cheese in a colorful bowl set on a brick surface

Linguini with Chicken and Goat Cheese

This meal is pretty much perfect. It’s fabulous for busy weeknights or a romantic meal for two. And it certainly is easy on the eyes! Garlic, basil, sun dried tomatoes, goat cheese and red pepper flakes make for a very flavorful pasta.

 

A brightly colored bowl filled Linguini with Chicken and Goat Cheese and garnished with basil

 

TIPS FOR COOKING PASTA:

When cooking pasta there are only a few things to remember.

1. Follow pasta box cooking instructions, they usually are right on.

2. Salt the water for flavor.

3. To keep pasta from sticking be sure to have lots of water in your pot, at least several inches above the pasta to allow room for expansion

4. stir frequently.

 

A close up of Linguini with Chicken and Goat Cheese garnished with basil chiffonade

The Process:

Slice the mushrooms, dice the chicken and measure out everything else. If you drink wine, choose a white wine you enjoy and use it in this recipe. I don’t drink so rather than open a large bottle and waste it, I buy the little four packs at the market, they are fine for cooking. You can use my homemade chicken stock or buy the four pack of stock as well. Simmer all the ingredients in one pan and then add cooked pasta and toss. That’s it

A series of four photos showing ingredients used in Linguini with Chicken and Goat Cheese

A series of four photos showing chicken cooking in a pan, garlic, herbs and mushrooms simmering in preparation for making Linguini with Chicken and Goat Cheese

 

How to “Chiffonade”

We use a bsil chiffonade as a garnish for this recipe. A ‘Chiffonade’ is a technique to julienne large leaf herbs. To do it, simply stack basil leaves, rolling them tightly and then slice. I love my Wusthof 8″ chef’s knife! (affiliate link)

A series of four photos showing how to chiffonade basil to be used a garnish for Linguini with Chicken and Goat Cheese

MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!

If you live without gluten you don’t have to miss out on exceptional pasta! Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

A close up photo Linguini with Chicken and Goat Cheese #linguini in an orange bowl set on grey stone backdrop

The Recipe: Linguini with Chicken and Goat Cheese

What you need:  a stock pot, a colander and microplane for grating garlic and Parmesan. Jovial Foods makes the best gluten free pasta around. I am lucky enough to live by a store that carries it, but if you aren’t you can order it here!

Linguini with Chicken and Goat Cheese
Prep Time
10 mins
Cook Time
15 mins
Total Time
20 mins
 

This Linguini with Chicken and Goat Cheese is one of my favorite pastas. It’s beautiful, filling, easy on the budget and only takes minutes to make!

Course: Main Course
Cuisine: Italian
Keyword: easy dinner recipe, easy pasta recipe, kid-friendly recipes
Servings: 6 servings
Author: Linda Spiker
Ingredients
  • 1 16 oz package linguine, cooked to package instructions
  • 1 chicken breast, cut into ½ inch cubes, salted and peppered
  • 4 cloves garlic, peeled and minced (or grated)
  • ¾ cups jarred sun dried tomatoes, drained of oil
  • ½ cup freshly grated Parmesan cheese
  • cup roasted pine nuts
  • 10 basil leaves chopped
  • ½ cup white wine
  • 1 cup chicken broth
  • 10 small mushrooms sliced
  • 2 T butter
  • Sea salt and pepper
  • 4-8 oz soft goat cheese, crumble (it’s a little sticky, but no worries
  • Olive oil
  • Red pepper flakes optional, to taste
Instructions
  1. Place large pot of water with 2 tsp salt on stove to boil. While water is heating, cut up chicken breast, sprinkle with salt and pepper and set aside. Mince garlic, chop basil, slice mushrooms, grate Parmesan, crumble goat cheese and toast pine nuts.
  2. Add pasta to boiling water and cook till al dente.
  3. While pasta is boiling: Place 2 T oil in a large skillet and heat on med/high heat. When oil is hot add chicken and sauté for a few minutes. The chicken should cook very quickly. When it is almost cooked through (3-4 minutes), add white wine and garlic to pan with chicken, scraping the bottom of the pan to loosen any chicken bits and browning that occurred while cooking chicken. Add broth and bring to a low boil then add sun dried tomatoes, mushrooms, butter and basil to pan. Cook for 3 more minutes, stirring occasionally.
  4. When pasta is done cooking, strain in colander (do not rinse) and place in large bowl. Immediately drizzle with a couple tablespoons of olive oil, sprinkle with sea salt and toss. Pour chicken and sauce mixture over pasta and toss. Add grated Parmesan and pine nuts and toss some more. Taste and season with more salt and red pepper flakes if desired.

  5. To plate: Put desired amount of pasta on plate and then top with as much soft goat cheese as you want. I say the more the better!

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Post tags: the venetian, pasta, main dish, pastas, main dishes, sun dried tomatoes, pine nuts, goat cheese, chicken,