Creamy Goat Cheese and Sun-Dried Tomato Pasta
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • ½ tsp. paprika
  • 1¼ tsp. salt, divided
  • 1 large chicken breast (about ½ lb.), cut in half lengthwise
  • 12 oz. campanelle (or something similar)
  • 1 (8.5 oz) jar sliced sun-dried tomatoes in olive oil, divided
  • ½ cup half & half
  • 5 oz. goat cheese
  • ½ cup diced onion
  • 2 garlic cloves, minced
  • 2 cups chopped kale
  1. Bring a large pot of water to a rolling boil. Season liberally with salt.
  2. In a small ramekin or bowl, mix garlic powder, onion powder, paprika, and salt. Season all sides of the chicken with with seasoning.
  3. Heat a large skillet to a medium-high heat. Take 2 teaspoons of oil out of sun-dried tomatoes and add to pan. Sear chicken breasts until cooked through, about 3 minutes per side. Let rest for a few minutes and then slice or chop into bite-size pieces.
  4. While chicken cooks, dump pasta in boiling water and stir. Cook until aldente.
  5. While the pasta cooks, add another 2 tsp. of oil from sun-dried tomatoes to the same skillet you cooked the chicken in. Add onion, garlic, kale and ¼ tsp salt. Sauté until softened, 4-5 minutes.
  6. Add ¼ cup of sun-dried tomatoes (drained of liquid), goat cheese, and half and half to a blender. Blend until smooth.
  7. Once pasta is aldente, reserve 1 cup of cooking liquid and then drain. Add pasta, goat cheese mixture and ½ cup of starchy cooking liquid to onion, garlic and kale. Toss until combined and cheese has melted. Add chicken and remaining sun-dried tomatoes (drained), toss to combine. If necessary, add more starchy cooking liquid to loosen the sauce up.
  8. Season to taste with salt and pepper.
Recipe by Cooking for Keeps at