Description
Rich, hearty, creamy, and addictive, this is a great choice for a weeknight dinner.
Ingredients
- 1-⅓ Tablespoon Kosher Salt, Divided, Plus More To Coat Chicken
- 1 pound Penne Noodles (use Whole Wheat Noodles For A Healthier Option)
- 1 Tablespoon Olive Oil
- 4 whole Chicken Thighs, Boneless And Skinless
- 2 Tablespoons Unsalted Butter (or Olive Oil For A Healthier Option)
- 2 cloves Garlic, Minced
- 1-½ cup Milk (can Use Plain, Unsweetened Almond Milk), Divided
- 1-½ cup Heavy Cream (or Plain Greek Yogurt Or Half-and-Half For Healthier Option)
- 2 Tablespoons Fresh Rosemary, Minced
- 1 Tablespoon All-purpose Flour
- 6 ounces, weight Goat Cheese
Preparation
Heat a deep stock pot over high heat and add 1 tablespoon kosher salt. Once boiling, add noodles and cook until al dente (almost tender, but cooked through).
While the water is boiling for the pasta, heat olive oil over medium-high heat in a large skillet. Generously season chicken with salt and pepper. Place seasoned chicken into the hot oil and cook until well-browned and cooked through, about 4–6 minutes per side. Remove from heat and chop or shred into bite-size pieces, reserving the oil from the pan. Set chicken aside.
In a medium sauce pan, add butter and cook over medium-high heat until melted. Add garlic and cook for 1 minute, until garlic is fragrant. Add half the milk, the cream, and rosemary, and stir to combine.
In a small bowl, whisk together flour and remaining milk until smooth. Add mixture to the sauce pan. Add goat cheese and cook over medium-high heat until cheese is melted, sauce is thickened, and reduced in volume, about 6–7 minutes. The sauce is ready when you can draw a line on the back of a spoon and it doesn’t run.
Once sauce is thickened and noodles are cooked, add both to the pan you cooked the chicken in. Add chicken and stir to combine everything. Cook over medium-high heat for 2–4 minutes, until heated through and well-combined.
