Pasta With Goat Cheese, Chicken, Asparagus and Mushrooms

Food photography can be bewildering at times.

When I looked through the viewfinder, the main thing I saw was this luscious, creamy goat cheese sauce covering every bite of this dish.  But strangely after uploading my photos — of course after having devoured this for lunch with a friend — the sauce is just barely visible.  What the what?!

Still.  Take my word for it.  You goat-cheese-lovers will go nuts over this one.

I definitely did!  This was my first time making a goat cheese sauce, and it made me regret the years of just dotting my pastas with little crumbles here and there.  This sauce is ridiculous!!!  So full of great, well-balanced flavor with just a few ingredients.  And, it only took about three minutes to whip up, making this pasta a 20-minute meal.  Yet one more reason why I will be making it again.  Stat.

Pasta with Goat Cheese, Chicken, Asparagus & Mushrooms

You'll love this savory Pasta With Goat Cheese, Chicken, Asparagus & Mushrooms recipe. It's flavorful, comforting, and can be prepared in less than half an hour!


  • 1 lb. pasta of choice
  • 3 Tbsp. olive oil
  • 2-3 boneless, skinless chicken breasts, cut into bite-sized pieces
  • salt and freshly-ground black pepper
  • 1 shallot, peeled and thinly sliced
  • 3 cloves garlic, minced
  • 1 bunch (about 1 lb.) asparagus, ends trimmed then cut into 2" pieces
  • 16 oz (2 cartons) fresh button or baby bella mushrooms, halved
  • 2 Tbsp. butter
  • 2 Tbsp. flour
  • 8 oz. goat cheese
  • 2/3 cup grated Parmesan cheese


Prepare pasta al dente according to package instructions. (I would add the pasta to the boiling water around the time you begin cooking the asparagus and mushrooms.)

Season the chicken with salt and freshly-ground black pepper. Heat 2 Tbsp. olive oil over medium-high heat. When oil is shimmering, add the chicken and cook 5-7 minutes (flipping halfway through) until the outside is lightly golden and the center is no longer pink. Remove chicken and set aside. Add the remaining 1 Tbsp. olive oil, and once it has heated, add the shallot. Saute for 2 minutes, then add the asparagus and mushrooms. Continue cooking for another 4-6 minutes, stirring occasionally. Add in the garlic and cook for an additional 1 minute until fragrant. Remove skillet from heat.

While the vegetables are cooking, heat the butter in a small saucepan over medium heat. Add flour, and whisk quickly to combine, then let cook for 1 minute. Add 1 cup of the pasta water, goat cheese, Parmesan cheese, and a generous pinch of salt and freshly-ground black pepper, and whisk to combine. Cook for 1 minute, then reduce heat to low until the pasta is ready. If the sauce is too thick, gradually add additional tablespoons of pasta water until you reach the desired consistency.

Drain the pasta once it has cooked, then immediately toss with the goat cheese sauce, chicken and vegetables. Serve garnished with additional Parmesan cheese.

Ali's Tip:

I imagine this sauce would also be fantastic when made with feta cheese!

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Leave a Comment:


  1. Joanne — May 10, 2012 @ 5:10 am (#)

    what I find funniest about food photography is how sometimes I look through the viewfinder and everything looks great and turns out great…and then the next day I can’t seem to take even a single mediocre photo!


    I love goat cheese to no end and have been eating it like CRAZY. Time to try it as a pasta sauce!

  2. Chung-Ah | Damn Delicious — May 10, 2012 @ 6:21 am (#)

    This looks incredible! I’m sure that creamy goat cheese sauce is just to die for! And we all need more 20-minte meals in our lives. Well done!

  3. love2dine — May 10, 2012 @ 8:45 am (#)

    Woah! I love it! :D

  4. Sarah @ a dash and a pinch — May 10, 2012 @ 9:13 am (#)

    This is incredible. I am printing out the recipe right now to make this weekend! Thanks so much for posting :)

  5. Cassie — May 10, 2012 @ 9:55 am (#)

    This is right up my alley, I love, love, love goat cheese!

    • Katie | Healthnut Foodie — May 10th, 2012 @ 12:20 pm

      Cassie — How do I get a picture like you? I’m trying to get more “official” with the blogging thing. ;)

  6. Katie | Healthnut Foodie — May 10, 2012 @ 12:19 pm (#)

    Yum Ali! This looks great! We like to melt goat cheese together with homemade basil pesto and then toss it with pasta and chicken and tomatoes. Perfect summer dinner. Hope to see you soon!

  7. Georgia @ The Comfort of Cooking — May 11, 2012 @ 7:23 am (#)

    This looks delicious, Ali! Definitely something I could see myself making for me and my husband. Great recipe and combination of flavors!

  8. Baking Serendipity — May 11, 2012 @ 10:54 pm (#)

    I love goat cheese and my husband loves mushrooms…this is the meal that would please us both! Looks delicious :)

  9. meg jones wall — May 12, 2012 @ 1:06 pm (#)

    this looks fabulous – so many of my favorite ingredients in here. and goat cheese sauce!!? why have i never tried this?? can’t wait to give it a shot…and when i weigh 6000 pounds you’ll know that it’s because i started putting it on everything! :)

  10. Averie @ Averie Cooks — May 12, 2012 @ 4:52 pm (#)

    So pretty! I love mushrooms and goat cheese!

  11. Jesica @ Pencil Kitchen — May 13, 2012 @ 4:50 am (#)

    I always wonder the same! “where did the sauce go” :D

  12. Sherice — May 13, 2012 @ 3:44 pm (#)

    I grabbed some amazing goat cheese at the Farmer’s Market that I didn’t really have a plan for…but now I know what I’m making for dinner tonight! Thanks for an awesome (and quick) recipe!

  13. The Food Hunter — May 18, 2012 @ 12:07 pm (#)

    This sounds and looks delicious. I will surely be making this soon.

  14. Amanda — May 18, 2012 @ 2:46 pm (#)

    You seriously made my day when you brought this over! It was wonderful! Thank you for sharing!

  15. Kara — May 22, 2012 @ 1:39 pm (#)

    I cant wait to try this! I love all of these ingredients!

  16. Kirsten — June 27, 2012 @ 5:48 pm (#)

    Made it, loved it! You’re right, the sauce just disappeared from the photo for some reason.

  17. Lauren — July 12, 2012 @ 1:16 pm (#)

    I just made this dish and wow! The sauce was amazing! They didn’t have any asparagus when I went to the grocery so I substituted some spinach which I realize did make the dish a little heavier than I’d imagine it would be with the asparagus but still very good. Also, I think that you forgot to put the garlic into the “Method” piece of the recipe although it was in the ingredient list. I added it to the melted butter for the sauce and it was delicious! Great recipe!

  18. Megan — July 20, 2012 @ 6:15 pm (#)

    Found this recipe on pintrest and made it tonight with rave reviews! I actually omitted the chicken, and it tasted very good, didn’t even miss it. Thanks for posting such an awesome recipe!

  19. Liz D. — July 22, 2012 @ 5:56 pm (#)

    Thank you so much for this recipe! I was looking for a sauce JUST LIKE THIS and didn’t know it existed until I found this pinned on Pinterest. Had it tonight with sauteed mushrooms, onion and garlic and steamed broccoli mixed into the pasta – it was awesome. Thanks again.

  20. Linda — September 1, 2012 @ 5:52 am (#)

    Hi! I appreciate the tips (when to add the pasta ), timing thwarts me so often when trying new recipes! I will try this tomorrow!

  21. Erica Seversen — November 4, 2012 @ 10:36 pm (#)

    This was delicious. I used chicken broth rather than pasta water, does pasta water help thicken the sauce in addition to the roux?

    Thanks for sharing.

  22. Kim Gallagher — January 30, 2013 @ 3:00 pm (#)

    This was delicious! Thanks so much for sharing!
    I used the feta instead of goat cheese suggestion (even though I love goat cheese as well) it was fab!
    Made it for four people and we had to fight for the leftovers :) thanks again

  23. Jean Leonard Cox — March 20, 2013 @ 8:34 am (#)

    Love the looks of this dish! Will have to make it while my daughter and family are visiting next week.

    I have a question, though, I see a lot of receipes lately with goat cheese. Is this anew trend or simply a healthier way to eat cheese?

    Thanks so much,

  24. Sylvia Jaquez — March 21, 2013 @ 1:48 pm (#)

    Thank you for the pin recipe!! Really good, a definite do again,
    So light and an easy meal for any time!!

  25. Katie — June 11, 2013 @ 7:01 pm (#)

    Did I miss when to put the garlic in?

    • Ali — July 19th, 2014 @ 4:49 pm

      Oh no! Thanks for catching that typo. You add the garlic in at the end of the saute – I just corrected the recipe. Thanks for letting me know! :)

  26. Dina — July 1, 2013 @ 6:58 pm (#)

    I made this tonight adding sundried tomatoes and substituting jumbo shrimp for chicken. It was absolutely delicious. My family loved it, including my 10-year old!
    Thanks for sharing!

  27. Molly Anne — July 2, 2013 @ 5:20 pm (#)

    I made this for a party earlier this week and I just want to say that this recipe was ah-mazing! Thank you so much! (except I didn’t know what to do with the garlic because you didn’t include it in the recipe… *pulls shirt collar*)

  28. Nancy DeYoung — July 12, 2013 @ 5:57 pm (#)

    This makes a ton. Definitely will make again. I hope the leftovers freeze well!

  29. Aline — July 23, 2013 @ 9:29 pm (#)

    So good! Made it with feta instead of goat cheese and it was great. Couldn’t get all of the pasta in the mix (bowl was too small) so I had a little bit more sauce than was called for with all these ingredients. However, I think I cooked down the sauce a little excessively so it was perfect. This was the first time I’ve ever made a sauce from scratch and you made it SO much easier than I thought! Great recipe, thanks for sharing.

  30. Linda — January 5, 2014 @ 2:56 am (#)

    Definitely trying this!

  31. SAndy — January 17, 2014 @ 9:14 pm (#)

    Great recipe! I made with mascapone cheese and was creamy goodness!!! One for the cook book!


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