Creamy Chicken Gorgonzola
You can taste the cheese, and it makes a sauce that combines beautifully with earthy mushrooms and tender chicken bites.
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
- ⅓ cp white wine
- ⅓ 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