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Chicken pasta skillet.
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5 from 3 votes

Chicken Bryan Pasta Skillet

Chicken Bryan Pasta Skillet is made with lemon butter sauce, chicken, sun-dried tomatoes, & goat cheese medallions. Easy to prepare in under 40 minutes.
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Main Course
Cuisine: American
Keyword: chicken bryan pasta, chicken pasta bake, sundried tomato pasta
Servings: 4 -6
Calories: 594kcal
Author: Sandra



  • 1/2 pound linguine or fettuccine boiled to al dente and drained
  • 1 cup fresh basil coarsely chopped
  • 2 1/2 ounces sun-dried tomatoes drained and coarsely chopped
  • 4 ounces goat cheese crumbled
  • 2 chicken breasts cut into small cubes, about 2 1/2-3 cups
  • 2 tablespoons olive oil
  • salt and pepper to taste

Lemon Butter Sauce

  • 13 tablespoons butter cut into 1 tablespoon squares
  • 3 tablespoons finely diced yellow onion
  • 4 garlic cloves minced
  • 1/2 cup white wine
  • 3 tablespoon fresh lemon juice
  • Kosher salt and white pepper


  • Heat olive oil in skillet. Season the chicken with salt and pepper to your taste and cook in skillet until slightly golden brown on both sides and cooked all the way through, about 4 minutes on each side. Remove chicken on to plate and set aside. Wipe out skillet with a paper towel.
  • Prepare noodles by following directions on pasta box while making sauce. A quick note on the sauce before you get started, we are saucy people, I double the amount of sauce of this recipe every time I make it.
  • Reduce skillet heat to medium high. Melt 1 tablespoon of butter, then add minced onions and garlic. Cook until onion is tender but not browned, about 3-4 minutes. Increase heat to high, immediately add white wine and lemon juice, bring to a boil and cook for 3 minutes.
  • Reduce heat to low. Add 3 tablespoons of butter to the skillet, whisk and let it soften slowly into the sauce until melted. Add 3 more tablespoons of butter, continue to whisk until softened and melted; repeat until all 12 tablespoons are melted. Season with salt and white pepper to taste. Remove sauce from heat.
  • *Note you don’t want to the butter to instantly melt, you want to make sure that it is softening into the emulsified sauce. Softening all the butter and building the sauce should take 3-5 minutes. Sauce can be stored up to 2 hours at room temp, to re-heat sauce, turn burner on low and whisk until it is warm. This sauce will separate if you do not use low heat. If it does happen no worries, it will still taste the same.
  • Once noodles are ready, add chicken to the sauce. Return sauce to low heat and add in basil, sun-dried tomatoes, and noodles. Mix together and season if you would like with additional salt and pepper. 
  • Top with crumbled goat cheese. Serve immediately and enjoy!


Calories: 594kcal | Carbohydrates: 35g | Protein: 27g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 153mg | Sodium: 412mg | Potassium: 832mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1315IU | Vitamin C: 10.1mg | Calcium: 76mg | Iron: 2.6mg