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Chicken Bryan Pasta

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  • 400 grams of Busiati Trapanesi pasta
  • 2 boneless, skinless chicken breasts
  • Sun-dried tomato marinade (for chicken)
  • 150 grams of soft goat cheese, cut into medallions
  • Fresh basil, chiffonade cut
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 small shallot, finely chopped
  • 1/2 cup white wine
  • Juice of 1 lemon
  • 1 cup chicken stock
  • 1/2 teaspoon white pepper
  • 1/4 cup sun-dried tomato bruschetta mix
  • Salt to taste


  1. Marinate the chicken breasts in the sun-dried tomato marinade for at least 30 minutes.
  2. Preheat your grill to medium-high heat. Grill the chicken until thoroughly cooked and slightly charred, about 6-7 minutes per side, depending on thickness.
  3. Meanwhile, cook the Busiati pasta according to package instructions until al dente. Reserve 1 cup of pasta water before draining.
  4. In a saucepan over medium heat, add olive oil, minced garlic, and shallot. Sauté until the shallot becomes translucent and the garlic is aromatic.
  5. Deglaze the pan with white wine, and add lemon juice and chicken stock. Bring to a simmer and reduce by half.
  6. Stir in the white pepper, sun-dried tomato bruschetta mix, and half of the chiffonade basil. Simmer for another 2 minutes.
  7. Add the cooked pasta to the sauce, tossing to coat. If the sauce is too thick, add the reserved pasta water, a little at a time, until the desired consistency is reached.
  8. Gently fold in the goat cheese until just melted, making the sauce creamy.
  9. Slice the grilled chicken into strips and place on top of the pasta.
  10. Garnish with goat cheese medallions and the remaining basil chiffonade.
  • Author: Lucas Krammes
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