Easy Gorgonzola Pasta with Chicken
If you're looking for a creamy, crowd-pleasing gorgonzola pasta that feels special without a lot of fuss, Easy Gorgonzola Pasta with Chicken is it. Tender chicken, a rich Gorgonzola cream sauce, and perfectly cooked penne all come together in about an hour. It's the kind of dinner that makes everyone at the table ask for seconds.
Ingredients
- 16 ounces Penne pasta
- 1 pound Boneless, skinless chicken breasts, cut into ½-inch pieces
- 1 tablespoon Olive oil
- 1 large Garlic clove, minced
- ¼ cup Dry white wine
- 1 cup Heavy cream
- ¼ cup Chicken broth
- 2 cups Gorgonzola cheese, crumbled or sliced, approximately 8 ounces
- 6 to 8 Fresh sage leaves, thinly sliced
- Salt and black pepper, to taste
- Parmesan cheese, grated, for garnish
- Fresh parsley, for garnish
Instructions
- Cook the penne pasta according to the package directions. Before draining, reserve a small cup of the pasta cooking water. Drain the pasta and set aside.
- Cut the chicken breasts into ½-inch pieces. Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until browned on all sides.
- Add the minced garlic and cook for 1 minute, stirring frequently.
- Pour the white wine into the skillet. Stir to loosen the browned bits from the bottom of the pan.
- Add the heavy cream, chicken broth, Gorgonzola cheese, and sliced sage. Stir until the cheese melts and the sauce is smooth and creamy.
- Taste the sauce before seasoning. Add salt and black pepper as needed, keeping in mind that Gorgonzola is already salty.
- Add the hot cooked penne to the skillet and toss until the pasta is evenly coated with the sauce. If the sauce is too thick, add a small amount of the reserved pasta water until it reaches your desired consistency.
- Garnish with grated Parmesan cheese and fresh parsley before serving.
Christina's Notes
- Use a large skillet. You need enough surface area to brown the chicken properly and build the sauce without overcrowding.
- Don't rush the chicken browning. Getting good color on the chicken builds the flavor base for the sauce.
- Use dry white wine. A dry wine such as Pinot Grigio keeps the sauce from tasting sweet. Avoid sweet wines for this recipe.
- Measure the Gorgonzola. The recipe calls for 2 cups, approximately 8 ounces. Too little won't give the sauce enough flavor, while too much can overwhelm the dish.
- Slice the sage thinly. Thin slices distribute the sage throughout the sauce without making the flavor overpowering.
- Season at the end. Gorgonzola is already salty, so taste the sauce before adding salt.
- Reserve pasta water. Keep a small cup of the cooking water before draining. It can loosen the sauce if it becomes too thick.
- Toss while hot. Add the hot pasta to the sauce immediately so it absorbs the maximum amount of flavor.
- Garnish generously. Grated Parmesan and fresh parsley add a fresh contrast to the rich Gorgonzola sauce.
MY NOTES
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Recipe compliments of www.ITISAKEEPER.com