Chicken and Goat Cheese Pasta

With Parmesan, Asparagus, and a Hint of Lemon

Prep & Cook Time: 20-30 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Milk, Wheat

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Pasta in a creamy goat cheese and Parmesan sauce with big chunks of tender chicken and diced asparagus. And best of all, this restaurant-quality meal is easily prepared at home in just 25 minutes.

In Your Box (serves 2)

  • 8 oz. Asparagus
  • 2 Parsley Sprigs
  • 1 Lemon
  • 2 Boneless Skinless Chicken Breasts
  • Info
    2⅔ oz. Spaghetti
  • Info
    4 fl. oz. Low-Fat Milk
  • Info
    ⅕ oz. Flour
  • Info
    2 oz. Goat Cheese Crumbles
  • Info
    1½ oz. Grated Parmesan Cheese

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Pot
  • 1 Medium Pan
  • 1 Colander
  • 1

    Prepare the Ingredients

    Bring a medium pot of water to a boil. Thoroughly rinse produce and pat dry. Cut asparagus into 1" long pieces. Stack parsley leaves, roll into a cylinder, and slice across the length of the roll, creating very thin strips ("chiffonade"). Halve lemon and zest one half. Rinse chicken breasts and pat dry. On a separate cutting board, dice chicken into ½" thick cubes.

  • 2

    Cook the Chicken

    Heat 1 Tbsp. olive oil in a medium pan over medium heat. Add chicken and squeeze juice from half the lemon over it. Season with a pinch of salt and pepper. Cook 3 minutes, flip chicken, and cook until lightly browned and internal temperature reaches 165 degrees, 6-7 minutes. Remove from pan, cover, and set aside. Wipe pan clean.

  • 3

    Boil the Spaghetti

    Once water is boiling, add pasta. The pasta may stick out of the water at first, but after a minute or so, you should be able to push the spaghetti into the pot. After 5 minutes, add asparagus to pasta and water. Put a colander in the sink. Cook for another 2 minutes; at this point the pasta should be al dente. Remove ¼ cup water from the pot, then drain the pasta and asparagus.

  • 4

    Prepare the Sauce

    While pasta and asparagus are cooking, prepare sauce. Heat and whisk milk and flour together in the medium pan you used to cook the chicken. Bring to a slow boil and let it thicken and boil 1 minute, then add the goat cheese and Parmesan. Stir until melted.

  • 5

    Plate the Dish

    Add chicken, pasta, asparagus, and the pasta water you set aside, to sauce. Stir to combine and simmer for 1 minute. Salt and pepper to taste. Divide into two plates and garnish with fresh parsley and lemon zest, if desired.

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