Step-by-Step Instructions

• Begin by bringing a large pot of salted water to a rolling boil. Add the campanelle pasta and cook according to the package instructions until al dente, usually about 8-10 minutes. Once cooked, reserve at least ¾ cup of the starchy pasta water, then drain the pasta and set it aside in a colander while you prepare the sauce.
• In a large skillet, heat the sun-dried tomatoes in olive oil over medium heat, allowing them to sizzle and release their fragrant aroma for about 2 minutes. Next, add diced chicken to the skillet, sautéing until the chicken is cooked through and golden, which should take around 5-7 minutes.
• To create the creamy sauce for your Creamy Goat Cheese and Sun-Dried Tomato Pasta, reduce the heat to low, then add crumbled goat cheese to the skillet, stirring it in until it begins to melt. Pour in a few tablespoons of the reserved pasta water, mixing until the cheese blends into a smooth sauce.
• Carefully add the cooked campanelle pasta to the skillet, tossing everything together gently until the pasta is well-coated in the luscious sauce. Give it a good stir for about 1-2 minutes.
• Taste your pasta and season with salt and pepper as needed. Once seasoned, serve your delicious Creamy Goat Cheese and Sun-Dried Tomato Pasta hot, garnishing with fresh herbs like chopped basil or thyme.