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Creamy Chicken Gorgonzola

Penne gorgonzola with chicken is not only creamy but very flavorful. You can taste the cheese, and it makes a sauce that combines beautifully with earthy mushrooms and tender chicken bites. Chicken gorgonzola (pollo gorgonzola in Italian) is one of my all-time favorite pasta dishes. All this dish needs is homemade Italian bread!

Ingredients You’ll Need:

To make penne gorgonzola with chicken, you need the following ingredients:

  • Boneless, skinless chicken breasts
  • Shallot
  • Garlic
  • Butter
  • Mushrooms
  • White wine
  • Red pepper flakes
  • Dried sage
  • Heavy cream
  • Chicken broth
  • Penne pasta
  • Gorgonzola cheese
  • Parmesan cheese
  • Fresh parsley

How To Make Chicken Gorgonzola Pasta?

  1. Cook the penne according to the package instructions, drain, and reserve
  2. While the pasta is cooking, in a large skillet over medium-high heat, melt the butter and brown the diced chicken. Add the sliced mushrooms, minced shallot, and garlic, and cook for a couple of minutes more.
  3. Pour in the white wine to deglaze the pan and cook until reduced by half.
  4. Add the chicken broth, heavy cream, dried sage, red pepper flakes, salt, and freshly ground pepper to taste. Cook until slightly thickened.
  5. Mix in the crumbled gorgonzola cheese, stir until fully melted, and add the cooked penne. Stir until well combined and heated through. Serve with freshly grated parmesan cheese and chopped parsley on top.

What Other Cheese Can I Use Instead Of Gorgonzola?

Gorgonzola can only be made in Italy. Its French counterpart is Roquefort, and the American version is Blue Cheese.

How To Reheat Gorgonzola Chicken Pasta?

Creamy pasta dishes can become dry and hard when refrigerated. Before reheating it add a couple of tablespoons of water to make the sauce light again.

Other Chicken Pasta Dishes you might enjoy:

Creamy Chicken Gorgonzola

You can taste the cheese, and it makes a sauce that combines beautifully with earthy mushrooms and tender chicken bites.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 6 Servings
Calories 460 kcal

Ingredients
  

  • 16 oz penne pasta
  • 1 lb boneless, skinless chicken breast, cubed
  • 3 tbsp butter, divided
  • 1 shallot, minced
  • 2 garlic cloves, minced
  • 8 oz mushrooms, sliced
  • cp white wine
  • cp chicken broth
  • 1 cp heavy cream
  • 1 tsp dried sage
  • ½ tsp red pepper flakes
  • Salt and pepper to taste
  • 2 cp gorgonzola cheese, crumbled
  • Grated parmesan cheese and chopped fresh parsley for serving

Instructions
 

  • Cook the penne pasta according to the package instructions, drain, and reserve.
  • While the pasta is cooking, in a large skillet over medium-high heat, melt two tablespoons of butter and brown the diced chicken.
  • Add the remaining tablespoon of butter, the sliced mushrooms, minced shallot, and garlic, and cook for a couple more minutes or until the mushrooms are cooked through.
  • Pour in the white wine to deglaze the pan and cook until reduced by half.
  • Add the chicken broth, heavy cream, dried sage, red pepper flakes, salt, and freshly ground pepper to taste. Cook until slightly thickened.
  • Mix in the crumbled gorgonzola cheese, and stir until fully melted.
  • Stir in the cooked pasta until combined and heated through. Serve with freshly grated parmesan and chopped parsley on top.

Nutrition

Calories: 460kcalCarbohydrates: 25gProtein: 26gFat: 25g

 

Recipe Rating




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