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1
Heat a deep stock pot over high heat and add 1 tablespoon kosher salt.
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2
Once boiling, add noodles and cook until al dente (almost tender, but cooked through).
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3
While the water is boiling for the pasta, heat olive oil over medium-high heat in a large skillet.
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4
Generously season chicken with salt and pepper.
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5
Place seasoned chicken into the hot oil and cook until well-browned and cooked through, about 46 minutes per side.
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6
Remove from heat and chop or shred into bite-size pieces, reserving the oil from the pan.
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7
Set chicken aside.
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8
In a medium sauce pan, add butter and cook over medium-high heat until melted.
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9
Add garlic and cook for 1 minute, until garlic is fragrant.
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10
Add half the milk, the cream, and rosemary, and stir to combine.
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11
In a small bowl, whisk together flour and remaining milk until smooth.
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12
Add mixture to the sauce pan.
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13
Add goat cheese and cook over medium-high heat until cheese is melted, sauce is thickened, and reduced in volume, about 67 minutes.
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14
The sauce is ready when you can draw a line on the back of a spoon and it doesnt run.
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15
Once sauce is thickened and noodles are cooked, add both to the pan you cooked the chicken in.
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16
Add chicken and stir to combine everything.
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17
Cook over medium-high heat for 24 minutes, until heated through and well-combined.
