My Recipe Box

Fettuccine with Chicken, Goat Cheese & Spinach


Serves four.

  • by from Fine Cooking
    Issue 55

Goat cheese is the star of a sauce that makes this weeknight pasta a standout.

  • 1 cup dry white wine (like Sauvignon Blanc)
  • 2 Tbs. minced shallots (from about 2 small)
  • 5 oz. goat cheese, at room temperature, cut up or crumbled
  • Kosher salt and freshly ground black pepper
  • Pinch crushed red chile flakes
  • 1/2 lb. dried fettuccine
  • 2 skinless, boneless chicken breast halves (about 1 lb. total)
  • 2 Tbs. olive oil
  • 4 oz. fresh baby spinach (about 6 cups)
  • 2 Tbs. chopped fresh basil

In a medium saucepan, combine the white wine and shallots. Over high heat, reduce the liquid by half, about 5 minutes. Whisk in the goat cheese until the mixture is smooth, season with 1/2 tsp. salt, 1/4 tsp. pepper, and the red chile flakes, and set aside.

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until just cooked, 9 to 11 minutes. Reserve 1/2 cup of the pasta water, drain the pasta, and set aside.

Meanwhile, pound the chicken breasts with a meat mallet or the bottom of a heavy skillet to flatten them to about 3/4 inch and season them with salt and pepper. Heat 1 Tbs. of the olive oil in a sauté pan over medium-high heat. Add the chicken and sauté until browned and just cooked through, about 5 minutes on each side. Remove the chicken from the pan. Add the remaining 1 Tbs. olive oil and the spinach and sauté until it’s wilted, about 2 minutes. Let the chicken cool for 2 minutes and then cut it diagonally into strips.

In a large bowl, combine the pasta with the goat cheese sauce; add the spinach and the chicken with its juices. If the pasta is dry, stir in some of the reserved pasta water until the sauce reaches the consistency you want. Season with salt and pepper and serve in warm bowls, topped with the basil.

nutrition information (per serving):
Calories (kcal): 550, Fat (kcal): 21, Fat Calories (g): 190, Saturated Fat (g): 9, Protein (g): 40, Monounsaturated Fat (g): 9, Carbohydrates (mg): 46, Polyunsaturated Fat (mg): 2, Sodium (g): 590, Cholesterol (g): 90, Fiber (g): 3,

Photo: Scott Phillips

pretty delicious.I have subbed chopped kale and added sliced mushrooms. regular chopped onions work well here, too. In butter and olive oil, sautee onion, mushrooms and then garlic, red pepper flakes, and then when done add cheese and wine to reduce. Add chopped kale and season. cook until wilted, add pasta and lemon juice to taste with some reserved pasta water to slacken and make creamy.Finish with parmesan and drizzle with truffle oil.

Big reward for modest effort (not much chopping for a one entre meal). Chicken thigh meat is much better than breast in this recipe, IMO.

this is the first time i reviewed a recipe on line, and the reason being that this is so quick and easy and absolutely delicious. the minor modifications I made were I used chicken thighs (just personal preference), kale instead of spinach (but would have used spinach if i had it on hand), added garlic and sautéed the onion and garlic in butter before adding the wine. I also seared the chicken, then put it in the wine goat cheese sauce to finish cooking, this lets the chicken juices get all up in there. finally i added a teeny squirt of chicken broth. so a few modifications, but the basic goat cheese and wine flavour was super ono :)

Great recipe!!

Delicious & easy to make! Not sure why I never made this before. I love goat cheese and have been looking for a good pasta, chicken & goat cheese recipe. This is it! Followed recipe exactly & just added 1/2 can of artichoke hearts as an added flavor booster. Will definitely make again!

This is so delicious! My husband loves the recipe; this is one of our favorites.

Delicious!! I made some slight changes. I sautéed 4 shallots and (1) clove of garlic in butter. Then added the wine and reduced as instructed adding (1) tsp. of chili flakes instead of a pinch. I sautéed the chicken with garlic and doubled the spinach. I was able to find Tartufo dried tagliatelle which finished the dish perfectly.

Excellent recipe! I made it with my homemade pasta and my husband loved it too. I actually froze a portion of it and we had it later and it was as good as fresh made.

Great recipe and super easy to make.

I made this last night and it was great. I used one-half of a rotisserie chicken and added some heavy cream. I also put a little salt and nutmeg on the spinach berfore cooking it. I put the chicken in with the finished sauce and cooked spinach. It's a good idea to save some of the pasta water to thin if needed.

This smells soooooo good and tastes Devine. I didn't have spinach so used kale and that also worked beautiful and did using garlic and herb goat cheese instead of just plain. Amazing that something so quick and easy can taste so decadent!

Fantastic recipe!! I thought I had the wine but realized I drank it and had to use chicken stock and it was delicious. I can't wait to make it again, using the wine and a tad bit more pepper flakes. New staple in my household. Enjoy, I sure did!!!

Another unbelievable recipe from FC! This is even better leftover. I might add a little more spinach and a touch more red pepper next time but otherwise, it is fantastic.

I've made this recipe since it first appeared in the magazine! I was looking for the recipe at home and couldn't find it, so had to try to find it here. I've made it several times as written and loved it. But, over the years, I've started adding more chile flakes and more spinach. No other changes, it's perfect the way it is. Also, it is still a favorite at our house. It goes together easily and I've even made it when camping!

I had to use cooking wine instead of a dry white wine due to some pretty entertaining and surrounding circumstances, but the dish tasted awesome. To read about the experience view this week's cooking post, where my husband and I attempt to cook a dish each week.

I had to use cooking wine instead of a dry white wine due to some pretty entertaining and surrounding circumstances, but the dish tasted awesome. To read about the experience view this week's cooking post, where my husband and I attempt to cook a dish each week.

Delicious! I was missing a lot of ingredients but did it anyways! I used half an onion and a small container of mushrooms that I needed to use. In a small amount of olive oil I sauteed the onions and mushrooms till slightly brown, then added the wine and reduced. I also used more spinach than what was called for and even then think more spinach could have been used, I also didn't have chicken. Even with all my missing items it turned out delicious!

Outstanding! Made fresh pasta and used a half tsp of crushed red pepper... otherwise made the recipe as written.

Although this recipe was easy, I feel it needs several modifications. First, I would use at least 1/2 tsp red pepper. Instead of spinach, I would use arugula and just throw it in with the hot pasta to give the dish some more bite. I also needed to use almost one cup pasta water to prevent the sauce from "gunking up". Lastly, I would mix about two chopped tomatoes with about 1/4 cup chopped basil about a half hour before preparing the dish. Add the tomatoes, after you mix in the arugula (or spinach). I added the tomatoes to my leftover lunch and it added a nice acid balance.

Fan-freaking-tastic!! Super easy and very tasty. Did not use basil; did not have any and really did not miss. I sliced the chicken and served on top of pasta. Decreased spinach by half, we are not big fans of spinach. Will definitely make again!!

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