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Creamy Goat Cheese and Sun-Dried Tomato Pasta

A luscious pasta dish where tender chicken, sun‑dried tomatoes, kale, and creamy goat cheese sauce combine into a tangy, savory, satisfying dinner you can prepare in about half an hour.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1 large chicken breast about ½ pound, sliced or cut into bite‑size pieces
  • 12 oz pasta campanelle or similar
  • 5 oz goat cheese soft
  • ½ cup half & half
  • One jar ≈ 8‑9 oz sun‑dried tomatoes in oil, separated into drained tomato pieces + their oil
  • ½ cup chopped onion
  • 2 cloves garlic minced
  • 2 cups kale roughly chopped
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon paprika
  • Salt & freshly ground black pepper to taste

Instructions
 

  • Bring a large pot of salted water to boil. Cook pasta until al dente according to package instructions. Reserve about ½ cup of pasta cooking water, then drain.
  • While pasta cooks, heat a bit of the oil from the sun‑dried tomatoes in a skillet over medium‑high heat. Add seasoned chicken (with garlic powder, onion powder, paprika, salt & pepper), cook until golden brown and cooked through, about 3 minutes per side. Remove chicken, set aside.
  • In the same skillet, add onion and garlic. Sauté until onions are softened and translucent, about 2‑3 minutes. Add kale; cook until just wilted but still vibrantly green.
  • Add portion of drained sun‑dried tomatoes into the skillet. In a small bowl or blender, combine goat cheese + half & half + remaining sun‑dried tomatoes (drained) and blend until smooth.
  • Return pasta to the skillet, pour in goat cheese mixture, stir to coat. Add chicken pieces. If sauce is too thick, add reserved pasta water little by little until desired consistency achieved.
  • Taste and adjust seasoning: more salt, pepper, or even a bit of lemon juice can brighten flavors. Serve warm.

Notes

  • Use good quality goat cheese for best flavor; some are stronger or more crumbly. Soft, creamy goat cheese works well.
  • Don’t skip reserving pasta water—it helps smooth out the sauce and prevents it from being overly thick or gluing to the pan.
  • If kale seems tough, you can massage it with salt or blanch quickly before adding to skillet.
  • For more depth, consider adding a pinch of red pepper flakes or a few drops of balsamic vinegar at the end.
  • Serve immediately, as the sauce thickens as it cools; add little extra liquid if reheating.