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creamy chicken pasta
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chicken, spinach, goat cheese & sundried tomato pasta

I used soft & spreadable creamy goat cheese in this recipe from Caprini Creamy. Spreadable cream cheese can be used as a substitute.
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 6


  • 3 tablespoons butter
  • 12 oz (375g) bow tie pasta
  • 1 tablespoons olive oil
  • 1 lb (500g, approx) chicken tenders, cut into 1-inch pieces (2.5cm)
  • 4 garlic cloves, minced
  • 1 teaspoon crushed red pepper (chili flakes)
  • 1/2 cup dry sherry or white wine
  • 2/3 cup slivered sundried tomatoes in oil, drained
  • 6 oz (170g) creamy goat cheese
  • 5 oz (140g) baby spinach leaves
  • 2 tablespoons lemon juice
  • 1/4 cup chopped Italian parsley plus extra leaves for garnish
  • 1/3 cup toasted pine nuts


  • Place the butter in a small saucepan & heat over medium heat until butter is a light golden brown color & smells nutty; set aside.
  • Bring a large pot of salted water to the boil. Add pasta, stir & cook, uncovered for 12 minutes or according to package directions, until al dente – reserve the pasta water.
  • Meanwhile, heat the olive oil in a large frying pan over medium-high heat. Add the chicken & cook for 7 minutes or until golden brown. Add garlic & cook for 30 seconds until fragrant.
  • Add the crushed red pepper & sherry. Cook for 1 minute just to cook the alcohol off the sherry.
  • Add sundried tomatoes & goat cheese. Add the pasta & 2 ladles of the pasta water – about 1 1/2 cups. Add the spinach, lemon juice & parsley. Stir until the pasta is coated in the creamy sauce, adding a little more hot pasta water if necessary.
  • Add the warm brown butter & stir to combine. Spoon the pasta into a serving dish or heated individual bowls. Sprinkle with pine nuts & extra parsley leaves. Serves 4 to 6.