Skillet Chicken Pasta with Asparagus & Goat Cheese

Simple more of less one pot dish…comfort food that will please the entire family!



1416 ounces dry pasta (Bunny shapes or any short shape!)

1 bunch asparagus spears, trimmed and cut into 2 inch pieces on the diagonal

1 ½ lb. skinless, boneless chicken breast, seasoned with salt and pepper, or approx. 4 cups rotisserie chicken, chopped

1 T. olive oil

3 T. unsalted butter

2 T. garlic, minced

2/3 cup white wine

2 cups heavy cream

2/3 cup chicken broth

2 egg yolks

1 cup roasted red peppers, chopped, approx. 2 whole red peppers

1 cup goat cheese crumbles

1 cup pine nuts, toasted

Parmesan cheese, shredded or grated

Salt and black pepper to taste


Cook pasta according to package directions.  In the last 2 minutes, add asparagus.  Drain, and rinse with cold water.

Sauté chicken in oil in a pan or skillet over medium heat until cooked through, approx. 8-10 minutes. Remove and slice into bite size pieces. Or sauté chopped rotisserie chicken until browned, approx. 5-6 minutes.

Add butter and garlic to pan, and swirl and cook about 1 minute, until fragrant.

Add wine and deglaze pan, until reduced by almost half.

In a bow, whisk cream, chicken broth and egg yolks.  Add to sauté pan. Add pasta and asparagus, and increase heat until you bring to a simmer, stirring often and sauce is thickened about 3-5 minutes.

Add the peppers, goat cheese crumbles, and pine nuts.  Toss gently and season with salt and pepper.

Serve and enjoy!  Pass Parmesan cheese on the side!

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