Chicken Tomato Goat's Cheese Pasta Recipe
This Creamy Tomato Goat Cheese Pasta pairs juicy pan-fried chicken with a rich tomato sauce, made silky with melted goat cheese, then finished with a crunchy parmesan crumb for texture. Tossed through al dente pasta and served with a simple balsamic salad on the side, it's a complete meal in about 35 minutes, perfect for a satisfying weeknight main course.
Servings: 4 servings
Calories: 735kcal
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
Nutrition facts are an estimate only.
- 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.
Nutrition
Serving: 1serving | Calories: 735kcal | Carbohydrates: 79g | Protein: 45g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 97mg | Sodium: 476mg | Potassium: 884mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2123IU | Vitamin C: 29mg | Calcium: 168mg | Iron: 4mg