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This creamy Goat Cheese Pasta with Chicken and Rosemary is simple enough to make for a weeknight dinner but elegant enough for a special date night in.

White pasta bowl with goat cheese pasta with shredded chicken and rosemary, garnished with chopped parsley
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INTRO

Goat cheese pasta sauce with chicken being combined with cooked rigatoni pasta in a large saucepan

CREAMY GOAT CHEESE PASTA

Years and years ago, I used to frequent Michael Symon’s former restaurant, Bar Symon, in my hometown. 

It was there that I discovered this pasta recipe. From the first time I had it, I was hooked. The goat cheese sauce was creamy, tangy, and perfectly infused with fresh rosemary, while the chicken made it hearty enough for a main course.

It’s one of those dishes that forces you to instinctively close your eyes and truly enjoy what is dancing around in your mouth. It was love at first bite and I knew I had to find a way to replicate it at home. 

Ingredients for goat cheese pasta with chicken and rosemary on a gray countertop

I expected to need a long list of ingredients to make such a gorgeous plate of food. I was pretty amazed that it actually consisted of such a short list of ingredients:

  • Rigatoni
  • Heavy cream
  • Fresh rosemary
  • Fresh garlic
  • Goat cheese
  • Shredded roast chicken
  • Salt and pepper

I know what you might be thinking. No, this isn’t a low-calorie recipe. But sometimes you just have to go a bit decadent, especially for a celebration or a date night in.

Heavy cream, chopped rosemary and crushed garlic in a white saucepan

HOW TO MAKE GOAT CHEESE PASTA SAUCE

The ingredients are not the only thing that’s simple about this recipe – the prep work is also a breeze. 

Sometimes I use leftover roast chicken, but you can make it even more simplistic by picking up a rotisserie chicken from your local market.

Whisk stirring rounds of goat cheese into cream sauce in a large saucepan

To make the goat cheese pasta sauce, pour the cream into a large saucepan and add the crushed garlic cloves and chopped rosemary. Bring the cream to a simmer and let it reduce by about half.

Simmering the cream with the garlic and rosemary in it infuses the cream with way more flavor than just adding them at the end! 

Wooden spoon stirring shredded roast chicken into goat cheese cream sauce in a large saucepan

Once the cream has reduced, stir in the goat cheese and chicken and let the sauce simmer until it coats the back of a spoon.

When the sauce is ready, season with salt and pepper to taste and stir in cooked rigatoni pasta.

Freshly cooked rigatoni pasta in a colander

WHAT TO SERVE WITH THIS PASTA

The chicken in this Goat Cheese Pasta really helps to make this a dish that can stand on its own as an entree. I like to serve mine alongside a green salad (usually with homemade blue cheese dressing). 

If you want some bread, try making buttery Parker House Rolls or grab a loaf of crusty bread and make some Extra Virgin Olive Oil Herb Dip.

Two white bowls of goat cheese pasta on a gray countertop next to chopped herbs and baguette pieces

If I’m making this for a dinner party or a special date night, I like to wrap up the meal with dessert. Classic tiramisu would be just special and elegant, or you could go with something bright and tart like Lemon Cheesecake to balance some of the richness from the pasta.

If you love goat cheese, I know you’ll adore this creamy, simple pasta recipe! 

Overhead view of goat cheese pasta in a white pasta bowl alongside a gold fork
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Goat Cheese Pasta with Chicken & Rosemary

By: Jamie
4.39 from 57 ratings
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
Servings: 8
This creamy Goat Cheese Pasta with Chicken and Rosemary is simple enough to make for a weeknight dinner but elegant enough for a special date night in.

Ingredients

  • 1 tablespoon vegetable oil
  • 1 pound dried rigatoni
  • 1 quart heavy cream
  • 2 tablespoons chopped fresh rosemary
  • 1 clove fresh garlic crushed
  • 8 ounces goat cheese
  • 2 cups shredded roasted chicken
  • salt and pepper to taste

Instructions 

  • 1. Place a large pot of salted water over high heat and bring to a rapid boil. Add the oil and rigatoni to the water and cook according to the directions on the package, 10-12 minutes.
  • While you are waiting for the water to boil, pour the cream into a large sauce pan over medium heat. Add the rosemary and garlic to the cream and bring it to a simmer – take care not to let it boil over. Allow the cream to reduce by about half.
  • Stir in the goat cheese and chicken and continue cooking cooking it till the cream coats the back of a spoon.
  • Thoroughly drain the pasta. Add the pasta to the sauce. Coat the pasta in the sauce and simmer over low heat for a few minutes. Serve hot.

Notes

Adapted from Live to Cook

Nutrition

Calories: 745kcal, Carbohydrates: 46g, Protein: 20g, Fat: 54g, Saturated Fat: 33g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 14g, Trans Fat: 0.03g, Cholesterol: 161mg, Sodium: 153mg, Potassium: 287mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2073IU, Vitamin C: 1mg, Calcium: 134mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.39 from 57 votes (57 ratings without comment)

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103 Comments

  1. Tracy @ Sugarcrafter says:

    I love this recipe for mac and cheese! It looks oh-so-creamy and delicious!

  2. Sarah says:

    My favorite recipe with fresh herbs is Herb Butter, it’s fantastic on EVERYTHING:
    Ingredients
    2 cups butter, softened
    1/4 cup minced fresh parsley
    2 tablespoons minced garlic cloves
    4 teaspoons Italian seasoning
    1 teaspoon crushed red pepper flakes
    Directions
    1.In a mixing bowl, combine all ingredients. Beat until well blended. Cover and store in the refrigerator.

  3. Penny says:

    A couple weekends ago I visited his burger joint, the B Spot, for the first time. He totally nailed it. I was really impressed when I bit into my burger and found it was cooked exactly like I had requested. Seems like a simple detail but it really made all the difference.

    We also had to try the apple pie bacon milkshake..something you definitely need to get in on the next time you are in town :) I am also giving you a round of applause for using a whole quart of cream in your recipe. You’re my kind of people!

  4. Savorique says:

    The goat cheese you put really makes a difference with its distinctive taste. And it’s healthier that cow cheese! Bravo.

  5. Ann P. says:

    Amaziiiiing, what an awesome mac & cheese recipe!! I love finding new flavor combo’s in your posts!

  6. Kiran @ KiranTarun.com says:

    Holy yum! A must try recipe for cool weather – it’s so drool-worthy :D

  7. Ann says:

    What a GREAT recipe! I love that this has goat cheese in it! I’ve used it in a pasta with tomatoes & spinach, but never thought to use it as a mac&cheese dish! Thanks!

  8. Laurie@TheBakingBookworm says:

    Yum! Guess what I have in my fridge right now? BBQ’d chicken, goat cheese and heavy cream! It’s like my stars have all aligned! ;) Looks like an amazing dish. Sometimes it’s the simple dishes that impress us the most. :)

  9. Chels R. says:

    My mouth is watering! That looks so incredible!

  10. TidyMom says:

    oooh, I love a good mac and cheese!!!

    I linked up my brined rack of pork!