Chicken Pasta à la Bryan
Toss chicken and pasta with fresh herbs, goat cheese sauce, and lots of veggies, and you get a meal worth talking about! When I make something like this, I like to just use veggies from my produce drawer. Feel free to use the veggies you’ve got on hand.
Servings Prep Time
6people 15minutes
Cook Time Passive Time
15minutes 20minutes
Servings Prep Time
6people 15minutes
Cook Time Passive Time
15minutes 20minutes
Fresh Herbs and Produce
Canned and Dried Goods
Put the Chicken On
  1. Preheat sous vide to 150 degrees (If you don’t have a sous vide, it is fine to cook the chicken some other way).
  2. Sprinkle chicken with salt and pepper.
  3. Place chicken in a gallon-sized Ziploc freezer bag.
  4. Remove air using water displacement method.
  5. Insert chicken into sous vide.
  6. Set a timer for 50 minutes.
  7. You will need to keep the chicken submerged for at least one hour (it is fine to leave it in up to two hours).
Prep Everything
  1. Put sun-dried tomatoes in a strainer to “dry out.”
  2. Grate parmesan cheese.
  3. Julienne carrots and zucchini.
  4. Snap asparagus and cut into 1-inch pieces.
  5. Chop your herbs and produce.
  6. Put a medium to large pot of water on, for boiling the pasta (I put the pot on medium high, so it’s boiling when I am ready for it).
Take a Break
  1. Come back when the timer dings (it’s fine if you take a little longer).
Start Cooking
  1. Bring your pot of water up to boiling, if it’s not there yet.
  2. Stir in 1 Tbsp salt and pasta.
  3. Reduce heat and set a timer according to package directions (11 minutes for me).
  4. Preheat a 12-inch skillet. Heat 2 Tbsp oil. Add carrots, and sprinkle with salt. Sauté 2 minutes, stirring frequently. Add asparagus and zucchini, and salt liberally again. Continue sautéeing for about 5-7 minutes, or until veggies are firm but tender. Once the vegetables look ready, move skillet off heat until it is time to combine everything.
  5. When the pasta timer dings, drain pasta, reserving some water (at least 1 cup of this boiling, starchy water is used to melt cheese and make the sauce).
Make No-Stove Sauce
  1. Place grated parmesan cheese in a medium bowl.
  2. Crumble goat cheese into the bowl (big chunks are just fine).
  3. Whisk in 1 cup reserved pasta water and 1 Tbsp lemon juice.
  4. If things don’t melt immediately, that’s fine. Move on and stir it again before adding it to the dish.
Combine Ingredients
  1. Pull the chicken of of the sous vide and chop it against the grain.
  2. Put the vegetables back on a burner, on medium heat.
  3. Stir in garlic, green onions, pine nuts, sun-dried tomatoes, and half of the parsley and basil.
  4. Stir in chicken and pasta.
  5. Give sauce another good stir. If it is too thick, add some pasta water.
  6. Add sauce to skillet.
  7. Stir to combine all ingredients.
Plate the Dish
  1. Move contents of skillet into a serving dish.
  2. Sprinkle with parsley and basil.
  3. Grate some fresh parmesan cheese on top.
  4. Serve!