Pasta with Goat Cheese, Chicken, Asparagus & Mushrooms

Cook the pasta al dente in a large stockpot of generously-salted water, according to package instructions. Once the pasta is nearly ready, scoop out 1 cup of pasta water and reserve it on the side (we will use it later). Then drain the pasta and set aside. (<– For ideal timing, I recommend adding the pasta to the boiling water around the time you begin cooking the asparagus and mushrooms.)

While the pasta water is heating, season the chicken breasts on both sides with salt and freshly-ground black pepper. In a large saute pan, heat 1 tablespoon olive oil over medium-high heat. Add the chicken and cook for 6-8 minutes (flipping halfway through) until both sides are golden, and the center is cooked through and no longer pink. Transfer chicken to a clean cutting board, and set aside. Add the remaining 1 tablespoon olive oil to the hot pan, and add the shallot. Saute for 2 minutes, stirring occasionally. Stir in the asparagus and mushrooms, and continue sauteing for another 4-6 minutes, stirring occasionally, until the mushrooms have softened. Stir in the garlic and cook for an additional 1-2 minutes, or until fragrant, stirring occasionally. Remove pan from heat and set aside.

In a separate small mixing bowl, add the goat cheese, milk, 1/4 cup Parmesan and 1/2 cup of the reserved hot pasta water. Whisk until combined.

Once the pasta is cooked and drained, immediately add the chicken, vegetable mixture and the goat cheese sauce to the pasta, and toss to combine. If the sauce is too thick, you can stir in an extra 1/4 to 1/2 cup of the reserved hot pasta water to thin it out. Otherwise, serve immediately, garnished with extra Parmesan and black pepper, if desired.