Some nights call for a dinner that feels a little bit special without the fuss and that’s exactly what this Creamy Tomato Goat’s Cheese Pasta is. Juicy pan-fried chicken, a creamy sauce made from cherry tomatoes and goat cheese, and a crunchy parmesan crumb all come together over al dente pasta. It’s a great weeknight dinner while being fancy enough to serve when friends come over for dinner!
Tomato and goat cheese is honestly one of my favorite flavour combinations. In this tomato goat cheese pasta, the cherry tomatoes cook down into something naturally sweet and a little jammy, and then the goat cheese melts straight through it, adding this tangy, creamy edge that regular parmesan or cream just doesn’t give you!
You get all the comfort of a classic creamy pasta, but with a brightness to it so it never feels heavy. Add in golden, herb-seasoned chicken and a crunchy parmesan crumb on top for texture, and you’ve got a dinner that tastes like a lot more effort went into it than it actually did.
I also love serving this alongside a simple side salad, much like the one dressed in balsamic and olive oil in this recipe, but if you want something a little more hearty, you can serve it with an Antipasto Chopped Salad or a Quinoa Edamame Salad!
And if you love creamy pastas like this one, you’ll also love my Chicken Orzo Pasta Bake or my Beef Mince Pasta Bake!
Everything You Need to Make Chicken Tomato Goat’s Cheese Pasta
Here’s a rundown of the ingredients you’ll need, along with a few notes and substitution options. You’ll find the full ingredient quantities in the recipe card at the bottom of this post.
- chicken breasts – I like to slice the chicken breasts in half horizontally so they’re thinner and cook through faster and more evenly. You could also use chicken thigh fillets if you prefer.
- Italian seasoning, salt and black pepper – this simple spice mix is what gives the chicken so much flavor before it even hits the pan. Dried oregano works well on its own too, if that’s what you have on hand.
- extra virgin olive oil – used for searing the chicken and for sautéing the tomato mixture. A good drizzle of olive oil also finishes the salad.
- French shallots – these have a milder, sweeter flavor than regular onion. A finely diced brown onion will work as a swap if that’s what’s in your pantry.
- garlic cloves – fresh garlic adds so much flavor to the sauce. If you only have garlic powder, use about ¼ teaspoon per clove called for.
- cherry tomatoes – halved cherry tomatoes cook down into a naturally sweet, jammy tomato mixture that forms the base of the sauce. Grape tomatoes work just as well if that’s what you can find.
- goat cheese – this is what makes the sauce so creamy, melting through the tomato mixture rather than sitting on top like a regular cheese. If you’re not a goat cheese fan, feta is a good substitute, though the sauce will taste slightly tangier.
- fresh basil – stirred through the sauce for flavor, then used again as a fresh garnish. Parsley would also work if you’re out of basil.
- tomato paste – the tomato paste adds a richer tomato flavour to the sauce.
- pasta or spaghetti – Use a short pasta like bowtie, penne, or cavatappi pasta to hold the creamy sauce well. You can use a long pasta shape or spaghetti. Boil the pasta separately and add the drained pasta to the sauce once it’s al dente!
Parmesan Crumb
- gluten free breadcrumbs – toasted in a dry pan until golden. This crumb adds a lovely crunchy texture on top of an otherwise soft dish. Use regular breadcrumbs if you don’t need this recipe to be gluten free.
- parmesan – finely grated parmesan melts slightly as the crumb toasts, helping it turn golden brown.
- garlic powder – for extra flavor in the crumb, without adding more fresh garlic to the pan.
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Tips for Making the Best Tomato Goat Cheese Pasta
This is a fairly straightforward recipe to make, but a few tips will help you get the best result. You can find the full step-by-step instructions in the recipe card at the bottom of this post.
- Salt your pasta water generously – this is your one real chance to season the pasta itself, so don’t skip it.
- Reserve a cup of pasta water before you drain the pasta – the starchy water is what loosens the creamy sauce at the end. Don’t tip it all down the sink.
- Wipe out the pan after toasting the parmesan crumb – any leftover crumbs can catch and burn once you add the chicken. A quick wipe with paper towel works well to clean the pan.
- Don’t overcrowd the pan when searing the chicken – give each piece space so it browns nicely rather than steams.
- Let the tomatoes properly break down – give the cherry tomatoes enough time over a medium heat so they cook down into a saucy tomato mixture before you add the garlic and goat cheese.
- Add the goat cheese off strong heat – stirring it through once the heat has reduced slightly helps it melt smoothly into a creamy sauce, rather than turning grainy.
- Loosen the sauce with reserved pasta water – add it a splash at a time and stir until you reach a consistency that coats the pasta nicely.
- Taste before you serve – give the tomato mixture a taste once the cheese melts through. Adjust the salt and pepper to your liking.
Storage
Store any leftover creamy tomato goat cheese pasta in an airtight container in the fridge for up to 3 days.
I recommend keeping the parmesan crumb in a separate container at room temperature. This keeps it crunchy rather than going soft in the fridge.
Reheat the pasta gently in a pan over a medium heat with a splash of water to bring the creamy sauce back to life. Alternatively, warm the pasta up in a bowl in the microwave for a few minutes. Top with the parmesan crumb just before serving.
Chicken Tomato Goat’s Cheese Pasta Recipe
Equipment
- Large frying pan or skillet
- Large Pot
- Heat proof strainer
- Spatula
- Sharp knife
- Chopping Board
Ingredients
- 500 grams chicken breasts, halved horizontally through the centre
- 2 teaspoons dried Italian herbs
- Sea salt and cracked black pepper, to taste
- 3 tablespoons extra virgin olive oil
- 2 French shallots, finely diced
- 6 cloves garlic, peeled and minced
- 400 grams cherry tomatoes, halved
- 110 grams goats’ cheese
- 2 tablespoons tomato paste
- handful fresh basil, finely sliced, plus extra for serving
- 350 grams gluten free pasta, or spaghetti
Parmesan Crumb
- ¼ cup gluten free breadcrumbs
- ¼ cup parmesan, finely grated
- ½ teaspoon garlic powder
To Serve
- 60 grams Mixed lettuce leaves
- 1 tablespoon aged balsamic vinegar
- 1 tablespoon extra-virgin olive oil
Instructions
- Fill a large pot 2/3 full with water, place the lid on and bring to a boil. Once boiling, generously salt the water and add the pasta or spaghetti and cook until al dente (just tender). Once tender, turn off the heat, reserve about a cup of pasta water before straining the pasta through a heat proof colander. Return the pasta back to the pot and place the lid on.
- While the water comes to a boil, place the chicken breast pieces onto a board and season on both sides with the Italian herbs, salt and pepper. Set aside.
- To make the parmesan crumb, add the breadcrumbs, parmesan and garlic powder to a bowl and stir to combine. Bring a large frying pan to a medium heat. Add the bread crumb mixture and stir around the pan until golden brown. Once golden brown, tip the parmesan crumb into a bowl and set aside.
- Carefully wipe out the pan with paper towel to remove any remaining crumb. Bring the pan back to a medium heat, add a drizzle of olive oil to the pan and then the seasoned chicken. Fry on each side for around 6-8 minutes or until golden brown and cooked through. Transfer to a clean board to rest while the sauce cooks.
- Meanwhile, bring a second large frying pan or shallow casserole pan to a medium heat. Add the olive oil and then the diced shallots. Sauté until tender. Add the cherry tomatoes and sauté until the tomatoes begin to cook down to a sauce. Add the garlic to the pan and sauté until fragrant. Finally add the goat’s cheese, tomato paste and sliced basil and stir through until you have a creamy sauce. To loosen the sauce, add a dash of pasta water and stir through. Turn off the heat.
- Tip the pasta into the sauce and stir to combine. Slice the cooked chicken into thin strips.
- Add the mixed lettuce leaves to a large bowl and top with the olive oil and balsamic vinegar and toss to combine.
- To serve, arrange tomato goat’s cheese pasta on each plate, top with sliced chicken, then parmesan crumb, fresh basil leaves and then the lettuce to the side.
Notes
- If you’d like a bit of heat, add a pinch of red pepper flakes to the sauce along with the garlic.
- Feta cheese can be used in place of goat cheese, though the flavor will be slightly tangier and the sauce a little less silky.
- To keep this recipe gluten free, make sure to use gluten free pasta and gluten free breadcrumbs.
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