Chicken, mushroom, and goat cheese pasta is a super flavorful pasta dish that will knock your socks off! Pasta is always a favorite, but when you add grilled chicken, cremini mushrooms, goat cheese, parsley, thyme, rosemary, and garlic to the mix that takes pasta to a whole new level!
First, you need to grill up some boneless, skinless chicken breasts. Put them on a hot grill about 7 minutes per side or until the internal temperature reaches 160 degrees. Let the chicken rest 5 minutes or so and then cut it into cubes. Resting the chicken will make sure it stays moist and doesn’t dry out.
Next, the mushrooms need to be cleaned. Because mushrooms are porous, you don’t want to rinse them under the sink. Mushrooms are like little sponges and will soak up the water and become water logged. Just wipe them with a damp paper cloth to clean them.
After cleaning the mushrooms, quarter or slice them, whichever you prefer, and chop up some herbs. Here I have parsley, thyme, and rosemary from my herb garden.
Next, melt some butter in a pan, add the mushrooms, herbs, and some garlic. Then cook the mushrooms about 3-5 minutes. Once most of the butter has cooked out, add a splash of white wine to the pan and cook another 5 minutes or so to cook out the alcohol. While the mushrooms are cooking, boil some rotini pasta according to package directions.
In a separate pan combine some olive oil, white wine, and chicken broth and simmer until reduced by half, about 5 minutes. Then, add more herbs, goat cheese, salt, and pepper and continue simmering until the sauce is creamy and thickened.
Once the sauce has thickened to your liking, add the mushrooms, rotini noodles and grilled, cubed chicken and mix together.
Serve in a bowl and garnish with more fresh herbs and little dollops of goat cheese.
Get ready to be bare foot because this flavorful, creamy bite of chicken, mushroom, and goat cheese pasta is going to knock your socks off!