Chicken With Goat Cheese Vinaigrette and Pasta

There’s something incredibly comforting about a perfectly dressed pasta salad, especially when it’s paired with tender, pan-seared chicken. I remember first making this dish on a whim for a summer picnic, and it was an instant hit! The vibrant colors of the tomatoes, the creamy tang of the goat cheese, and the satisfying bite of the pasta made it a true crowd-pleaser. Ever since, it’s been a go-to recipe whenever I crave a light yet flavorful meal.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 4
• Dietary Type: Mediterranean

Ingredients

• 4 chicken breasts, boneless, skinless, split horizontally
• 6 ounces uncooked penne pasta
• 1/2 cup olive oil
• 1 tablespoon olive oil
• 1 teaspoon butter
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 teaspoon crushed red pepper flakes
• 2 ounces goat cheese, crumbled, about one half cup
• 1/4 teaspoon kosher salt and black pepper
• 1 cup tomatoes, cut in half, use grape or cherry tomatoes

Equipment Needed

• Large pot
• Large skillet
• Small bowl
• Kitchen mallet
• Plastic wrap

Instructions

1. First, prepare the chicken. Place the chicken breasts between sheets of plastic wrap. Using a kitchen mallet, pound the chicken to flatten the thick end, creating an even thickness. This ensures even cooking and prevents dry spots. Pat the flattened chicken dry with paper towels. Sprinkle with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.

2. Next, cook the pasta. Bring a pot of salted water to a boil. Add the penne pasta, stirring so it doesn’t stick together. Cook the pasta according to package directions, about 10 to 11 minutes, or until al dente. Once cooked, drain the pasta well.

3. While the pasta is cooking, prepare the chicken and tomatoes. Heat 1 tablespoon of olive oil and 1 teaspoon of butter in a large skillet over medium-low heat. The butter adds a lovely richness and helps with browning.

4. Place the prepared chicken in the skillet, smooth side down. Cook for about 9 minutes, or until golden brown underneath. Resist the urge to move the chicken around too much – letting it sit undisturbed allows for optimal browning.

5. Turn the chicken and spread the halved tomatoes around the skillet. Continue cooking, turning the tomatoes occasionally, for about 6 minutes, or until the chicken is cooked through and the tomatoes are softened and slightly blistered. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

6. While the chicken and tomatoes are cooking, prepare the goat cheese vinaigrette. In a small bowl, combine 1/2 cup of olive oil, the chopped fresh parsley, and crushed red pepper flakes. The red pepper flakes add a subtle warmth and a touch of spice.

7. Gently fold in the crumbled goat cheese to the olive oil mixture. Be careful not to overmix, as you want to maintain some of the goat cheese crumbles for texture.

8. Finally, assemble the dish. Divide the cooked pasta between plates. Top each serving with a cooked chicken breast and some of the skillet-roasted tomatoes. Drizzle the goat cheese vinaigrette generously over the chicken and pasta. Serve immediately.

Expert Tips & Tricks

• Pounding the chicken: Pound the chicken evenly to ensure even cooking. If the chicken is too thick in some areas, it will take longer to cook and may dry out before the thicker parts are done.
• Don’t overcrowd the pan: Cook the chicken in batches if necessary to avoid overcrowding the skillet. Overcrowding will lower the temperature of the pan and prevent the chicken from browning properly.
• Goat cheese variations: Experiment with different flavors of goat cheese, such as honey goat cheese or herb-infused goat cheese, to add extra depth of flavor.
• Toast the red pepper flakes: Briefly toast the red pepper flakes in a dry pan over low heat before adding them to the vinaigrette. This will enhance their flavor and aroma.
• Use fresh herbs: Fresh herbs make a huge difference in this dish. If you don’t have parsley, you can substitute with basil, oregano, or thyme.

Serving & Storage Suggestions

Serve this delicious chicken and pasta dish immediately for the best flavor and texture. The warm chicken and tomatoes complement the creamy goat cheese dressing beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chicken and pasta in a skillet over medium heat or in the microwave. The goat cheese vinaigrette may thicken in the refrigerator, so you may need to add a little extra olive oil to thin it out before serving. This dish is best served fresh, so freezing is not recommended.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	740 kcal	N/A
Total Fat	50g	76%
Saturated Fat	11.7g	58%
Cholesterol	106.5mg	35%
Sodium	179.1mg	7%
Total Carbohydrate	36.3g	12%
Dietary Fiber	5.4g	21%
Sugars	1.6g	N/A
Protein	37g	74%

Note: Nutritional information is an estimate and may vary depending on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-free: Use gluten-free pasta to make this dish gluten-free. There are many excellent gluten-free pasta options available.
• Vegetarian: Replace the chicken with grilled halloumi cheese or roasted vegetables such as zucchini, bell peppers, and eggplant.
• Lemon Vinaigrette: For a brighter flavor, substitute some of the olive oil in the vinaigrette with lemon juice and add lemon zest.
• Different cheeses: Try using feta cheese or ricotta cheese instead of goat cheese for a different flavor profile.
• Spice it up: Add a pinch of cayenne pepper to the vinaigrette for an extra kick.
• Seasonal Tomatoes: In the fall, try using roasted butternut squash instead of tomatoes for a seasonal twist.

FAQs (Frequently Asked Questions)

Q: Can I make this dish ahead of time?
A: While it’s best served fresh, you can prepare the chicken and pasta ahead of time and store them separately in the refrigerator. Prepare the vinaigrette just before serving to prevent the goat cheese from clumping.

Q: Can I use dried herbs instead of fresh parsley?
A: Fresh herbs are preferred for the best flavor, but you can substitute with dried parsley if necessary. Use about 1 teaspoon of dried parsley for every 1 tablespoon of fresh parsley.

Q: What if I don’t have penne pasta?
A: You can use any type of short pasta, such as rotini, farfalle, or fusilli.

Q: How do I prevent the chicken from drying out?
A: Pounding the chicken to an even thickness helps it cook evenly and prevents it from drying out. Be sure not to overcook the chicken.

Q: Can I grill the chicken instead of pan-searing it?
A: Yes, grilling the chicken is a great option, especially during the summer months. Grill the chicken until it is cooked through and has nice grill marks.

Final Thoughts

I hope you enjoy this recipe as much as I do. It’s a perfect dish for a quick weeknight meal, a light lunch, or even a summer gathering. Don’t be afraid to experiment with different variations and substitutions to make it your own. The vibrant flavors and textures are sure to impress! Feel free to pair this dish with a crisp white wine or a refreshing sparkling water. Happy cooking, and let me know what you think!