This penne gorgonzola chicken recipe is a tasty, classic Italian dish. It is perfectly balanced and the gorgonzola cheese is not overpowering at all.
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.
- 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
- Season chicken with salt and pepper and grill (I used my indoor grill pan). Slice into thin strips.
- 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.
- Reduce heat, add gorgonzola, parmesan, and nutmeg. Stir until melted. Serve sauce over noodles and top with chicken.
Recipe Source: from Jen K.