Chicken Gorgonzola Pasta Recipe
My creamy chicken gorgonzola pasta is the ultimate weeknight dinner. Tender chicken, a punchy gorgonzola sauce, and ready in 30 minutes. Get the tested recipe!
Equipment
- A Large, Heavy-Bottomed Skillet (or a Dutch Oven)
- A Large Pot
- A Good Knife and Cutting Board
- A Colander
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch chunks
- 12 oz of a short pasta like penne bowties (farfalle), or rigatoni
- 5 oz crumbled Gorgonzola Cheese
- 1.5 cups Heavy Cream
- ½ cup Chicken Broth low-sodium is best
- 4 cloves Garlic minced
- 1 large Shallot finely chopped
- ¼ cup dry white wine like a Sauvignon Blanc or Pinot Grigio (optional)
- 1 tbsp. Olive Oil
- 1 tbsp. Butter
- Salt & Black Pepper to taste
- Fresh Parsley for garnish
Instructions
- Cook Your Pasta: Get a large pot of salted water boiling. It should taste like the sea! Drop in your pasta and cook according to package directions, but check it a minute early for al dente. Before draining, scoop out about a cup of that starchy pasta water. Drain the pasta in a colander.
- Sear The Chicken: While pasta cooks, pat chicken chunks dry and season with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Once foaming, add the chicken in a single layer. Let it sizzle for 2-3 minutes per side until golden-brown but not cooked through. Remove to a plate.
- Build Your Flavor Base: Reduce heat to medium. Add chopped shallot to the skillet and stir for 2 minutes until softened. Add minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- Deglaze and Deepen: Pour in the white wine. Scrape up all the browned bits from the bottom of the pan as the wine bubbles and reduces by half.
- Create The Silky Sauce: Lower the heat and pour in the chicken broth and heavy cream. Bring to a gentle simmer. Crumble in the gorgonzola cheese and stir gently until it dissolves into a creamy, thick sauce. Season with salt and pepper.
- Unite Everything: Slide the seared chicken and any plate juices back into the sauce. Let it bubble gently for 3-5 minutes, allowing the chicken to finish cooking and the sauce to thicken.
- Toss and Serve: Turn off the heat. Add the drained pasta and fresh parsley to the skillet. Toss to coat every noodle. If the sauce is too thick, thin it with a splash of the reserved pasta water. Serve immediately in warm bowls.
Notes
- The 'Woodland' Variation (Mushroom & Spinach): What you’ll need: 8 oz of cremini mushrooms and 3 handfuls of baby spinach. How to do it: After searing chicken, add mushrooms to the skillet. Cook until golden brown, then proceed with the recipe. Stir in spinach at the very end. Kate's Extra Tip: Tender-steamed broccoli florets are also fantastic folded in.
- The 'Autumn' Variation (Pear & Toasted Walnut): What you’ll need: 1 firm pear, thinly sliced, and ½ cup of walnut halves, toasted. How to do it: Follow the main recipe. Fold in the sliced pears with the pasta and parsley. Serve sprinkled with the toasted walnuts. Kate's Extra Tip: Try swapping the pear for halved red grapes.
- The 'Next Day's Lunch' Twist (Cold Pasta Salad): Thin leftover sauce with a drizzle of olive oil and a squeeze of lemon juice. Toss with leftover pasta and add fresh arugula or chopped celery for a refreshing lunch.