Penne Gorgonzola Chicken

Where I live there is this quaint, very tiny Italian restaurant that is an obscure location and very hard to find. I love it.

It is hands-down my favorite restaurant and every time I go there (which isn’t often because it is a little pricey), I order the pear and gorgonzola pasta.

It is so delicious, I can’t even put words to it. So a while ago, I thought I would try my hand at my own gorgonzola pasta sauce. It was a disaster. Clumpy, terribly strong, and just plain awful.

I was really, really disappointed (and so was my family!). I decided to give it another try when a blogging friend, Jen, gave me her families best recipes and among them was a gorgonzola pasta recipe.

This recipe is not for the faint of heart, due to the amount of butter and cream, but wow, was it ever delicious!

I can honestly say this closely rivals the gorgonzola sauce at my beloved restaurant and I know I will be making this for those times when I get that craving.

The flavors were perfectly balanced and the gorgonzola cheese was not overpowering at all. My family absolutely loved this, even the kids, and it was a perfect, classic Italian dinner that was very, very tasty.

Thanks, Jen!

What To ServeBroccoli Salad
Buttery Peas with Thyme
Fresh fruit

Penne Gorgonzola Chicken

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Ingredients:

  • 3 chicken breasts
  • 1 pound penne pasta
  • ½ cup butter
  • 1 pint heavy cream
  • 4 ounces gorgonzola, crumbled
  • ¼ cup shredded parmesan
  • ½ teaspoon nutmeg

Directions:

  1. Season chicken with salt and pepper and grill (I used my indoor grill pan). Slice into thin strips.
  2. Bring water to a boil and add pasta. While pasta is cooking, make the sauce. Melt butter in saucepan, heat to boiling, stirring constantly. Simmer 1 minute being careful not to let the butter burn! Slowly add cream and heat to a low boil to reduce, stirring constantly. Boil for 3 minutes.
  3. Reduce heat, add gorgonzola, parmesan, and nutmeg. Stir until melted. Serve sauce over noodles and top with chicken.
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Recipe Source: from Jen K.