Herbie Creative Recipes

Chicken & Goat Cheese Pasta

Name: Chicken & Goat Cheese Pasta
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 8 oz DeCecco fusilli pasta, uncooked; 2 tbsp extra virgin olive oil; 2 tbsp garlic, minced; 2 tsp kosher salt; 1/4 tsp cracked black pepper; 1 tbsp fresh rosemary, chopped; 8 oz chicken breast (raw), cubed; 1/2 cup Marsala wine, or one substitute: 1/2 cup white grape juice + 1 tbsp balsamic vinegar; 1/2 cup apple juice + 1 tbsp red wine vinegar; 1/2 cup chicken broth + 1 tsp molasses or 1 1/2 tsp brown sugar; 1/2 cup pomegranate juice + 1 tbsp sherry vinegar or lemon juice; or 1/2 cup dealcoholized Marsala or white cooking wine; 2 cups heavy cream; 2 oz grated Parmesan cheese; 3 oz goat cheese crumbles; 1 pinch fresh parsley, chopped (garnish); 1 oz goat cheese crumbles (garnish); 1 pinch cracked black pepper (garnish); 1 rosemary sprig (garnish)

Creamy fusilli with seared chicken, rosemary, Marsala (or a non-alcoholic substitute), Parmesan, and goat cheese.

Pasta Mains Stovetop Italian 4 servings Prep 10 min Cook 5 min Total 15 min

5.0 (1 review)

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Ingredients

8 oz DeCecco fusilli pasta, uncooked
2 tbsp extra virgin olive oil
2 tbsp garlic, minced
2 tsp kosher salt
1/4 tsp cracked black pepper
1 tbsp fresh rosemary, chopped
8 oz chicken breast (raw), cubed
1/2 cup Marsala wine, or one substitute: 1/2 cup white grape juice + 1 tbsp balsamic vinegar; 1/2 cup apple juice + 1 tbsp red wine vinegar; 1/2 cup chicken broth + 1 tsp molasses or 1 1/2 tsp brown sugar; 1/2 cup pomegranate juice + 1 tbsp sherry vinegar or lemon juice; or 1/2 cup dealcoholized Marsala or white cooking wine
2 cups heavy cream
2 oz grated Parmesan cheese
3 oz goat cheese crumbles
1 pinch fresh parsley, chopped (garnish)
1 oz goat cheese crumbles (garnish)
1 pinch cracked black pepper (garnish)
1 rosemary sprig (garnish)

Instructions

Boil fusilli in salted water about 5 minutes or until al dente. Drain and set aside.
In a large pot, heat olive oil over medium heat. Add garlic, salt, and pepper. Sauté until garlic is golden.

Prep
Add cubed chicken and chopped rosemary. Cook until the chicken is lightly seared.
Pour in Marsala or chosen substitute. Simmer until reduced by half.
Stir in heavy cream and bring to a gentle boil.

Cooking
Add cooked pasta, then stir in Parmesan and goat cheese until melted and smooth.
Reduce heat and simmer a few minutes until the sauce thickens.
Plate and top with parsley, extra goat cheese, cracked pepper, and a rosemary sprig. Serve hot.

Reviews

5.0

1 review

5 stars 1
4 stars 0
3 stars 0
2 stars 0
1 star 0

Anonymous 2026-08-12

Tangy goat cheese with chicken. Restaurant-good at home.