One-Pan Chicken Pasta with Goat Cheese and Spring Onions

There are nights when I want something warm and creamy but don’t want to open a carton of cream or use five pans to get there. That’s how this pasta came to life — simple ingredients that melt together in one pan and taste like comfort in a bowl.

The sauce comes entirely from the goat cheese, which softens into the warm pasta and turns creamy without feeling heavy. The spring onions add a bit of freshness, the chicken brings richness, and the whole thing feels balanced and satisfying. It’s the kind of dinner I make on weeknights when everyone’s hungry and I want real food on the table in under half an hour.

Creamy one-pan fusilli pasta with shredded chicken, melted goat cheese, and sliced spring onions, topped with black pepper and chili flakes.

Ingredients

• 6 chicken thighs (boneless, skinless)

• 250 g fusilli pasta

• 120 g soft goat cheese

• 2 spring onions, thinly sliced

• 2 tbsp olive oil

• 2 cloves garlic, minced

• 700 ml hot water or chicken stock

• Salt and black pepper to taste

• Optional: chili flakes or fresh herbs to serve

Instructions

Heat olive oil in a large pan over medium heat.

Season chicken thighs with salt and pepper, then sear until golden and cooked through. Remove from the pan and shred into pieces.

In the same pan, sauté garlic and spring onions for 1–2 minutes until fragrant.

Add the pasta and pour in the hot water or chicken stock. Stir and cook uncovered, stirring occasionally, for about 10–12 minutes until the pasta is tender and most of the liquid is absorbed.

Add the shredded chicken back to the pan, then crumble in the goat cheese. Stir gently until the cheese melts and coats the pasta in a creamy sauce.

Taste and adjust seasoning. Finish with black pepper or chili flakes if desired, and serve warm.

Storage

Let any leftovers cool completely before storing in an airtight container in the fridge for up to 2 days. Reheat with a splash of water or olive oil to loosen the sauce.