Lemon Goat Cheese Pasta
This lemon goat cheese pasta is the perfect spring meal. With chicken, gluten-free bucatini, and a goat cheese sauce, it’s a nourishing whole meal.
Why you’ll love this lemon goat cheese pasta
Spring is easily one of the best times of year for produce! Fresh citrus, green veggies, and herbs all pair perfectly with creamy goat cheese. Pasta recipes always hit the spot for me (like in my lemon chicken pasta bake), and it’s especially delicious with all of these flavors together in one complete meal!
Here’s why you’re going to love this recipe…
- Gluten-free bucatini to absorb all of the delicious sauce! Bucatini is one of the best pasta shapes. It’s essentially spaghetti, but with a hollow center so you can get sauce inside the pasta. This recipe has such a yummy and creamy sauce that you’ll want it in every single bite.
- Goat cheese is lower in lactose. Goat cheese is not lactose-free, but goat cheese is lower in lactose than regular cheese. Personally, I find myself able to tolerate goat cheese in moderation with a lactose enzyme like Hilma in moderation!
- The veggies are boiled in the same pot as the pasta! No need to extend your cooking time by cooking the veggies in a separate pot. All you need to do is cook both the veggies and the pasta in the same pot. Similarly, the chicken and sauce are cooked in the same pot.
Ingredients
See the recipe card below for full information on ingredients and quantities.
- Chicken Thighs. Shrimp would be another perfect protein to serve with this recipe or you could use chicken breast.
- Almond Milk. You can also sub another plant-based milk or cream.
- Ghee. You could also sub olive oil for dairy-free.
- Bucatini. I like to use this bucatini to maximize the delicious sauce, but you could also sub spaghetti noodles.
How to make Lemon Goat Cheese Pasta
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Season the chicken and top with lemon juice to marinate for 20-30 minutes.
Step Two. Cook the chicken then set aside before slicing.
Step Three. Cook the pasta until al dente with asparagus and peas. Set aside ½ cup of pasta water.
Step Four. Strain the pasta and set aside, adding a bit of olive oil to avoid sticking.
Step Five. Saute the garlic and saute for 2-3 minutes. Pour in the pasta water, almond milk, lemon juice, goat cheese, and salt and pepper. Stir to allow the goat to melt down into a creamy sauce.
Step Six. Add the cooked pasta, asparagus and peas to the sauce and toss to coat. Top with lemon zest, parsley and chopped chicken thighs.
Recipe FAQS
Yes, shrimp would be another perfect protein to serve with this recipe. I wouldn’t recommend beef in this recipe as the flavors would clash a bit with the light and fresh flavors of lemon and spring veggies.
Goat cheese by itself is definitely creamy, but it can be a little one-note. Pairing it with fresh herbs like parsley, veggies like peas and asparagus, and citrus like lemon really take it to the next level!
Other Lemon Pasta Recipes to Try…
If you tried this Lemon Goat Cheese Pasta or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Lemon Goat Cheese Pasta
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Ingredients
For the chicken
- 1 lb chicken thighs
- 2 tsp dried parsley
- 1 tsp onion powder
- Salt & pepper
- Juice of half a lemon
- 2 tbsp avocado oil
For the pasta
- 6 oz gluten-free buccatini, sub spaghetti
- ½ bundle asparagus, chopped
- ⅓ cup peas, frozen
- 2 tbsp ghee, sub olive oil
- 3 garlic cloves, minced
- 4 oz goat cheese
- ½ cup pasta water
- ⅓ cup almond milk, sub another plant based milk, or cream
- Juice of half a lemon
- Salt and pepper
- 1 tbsp lemon zest
- 1 tbsp parsley, chopped
Instructions
- Season the chicken with dried parsley, onion powder, salt, and pepper and place in a shallow bowl. Top with lemon juice and allow to marinate for 20-30 minutes.
- Heat the avocado oil over medium heat until shimmering. Add the chicken and allow to cook for 5-6 minutes on each side or until cooked through. Set aside and cover, allowing to rest for about 5 minutes before slicing.
- While the chicken cooks, bring a pot of water to a boil. Salt the water well and the pasta, asparagus and peas. Cook the pasta until al dente. Set aside ½ cup of pasta water. Strain the pasta and set aside, adding a bit of olive oil to avoid sticking.
- Using a large, deep pan add the ghee over medium heat. Add the garlic and saute for 2-3 minutes.
- Pour in the pasta water, almond milk, lemon juice, goat cheese, and salt and pepper. Stir to allow the goat to melt down. The sauce should be creamy and thick.
- Add the cooked pasta, asparagus and peas to the sauce and toss to coat. Top with lemon zest, parsley and chopped chicken thighs.
