Best Gorgonzola Chicken Pasta Recipes

PASTA WITH CHICKEN, SUN-DRIED TOMATOES, GORGONZOLA AND PINE NUTS

Steps:

• Heat 1 tablespoon oil reserved from tomatoes in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 3 minutes per side. Transfer chicken to plate and cool; do not clean skillet. Cut chicken into 1/2-inch pieces.
• Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain pasta; transfer to large bowl.
• Meanwhile, heat remaining 1 tablespoon tomato oil in same skillet over medium-high heat. Add garlic; sauté until tender, about 1 minute. Add sun-dried tomatoes, chicken, basil, broth, cheese and prosciutto to skillet and bring to boil.
• Add sauce to pasta and toss to coat. Season to taste with salt and pepper. Top with pine nuts and serve.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
• Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
• Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

BLACKENED CHICKEN PENNE PASTA WITH GORGONZOLA CREAM SAUCE

Steps:

• Sauté bell peppers, onions, and garlic in hot oil.
• Add chicken, Cajun spice, heavy cream, and pasta.
• Reduce cream by half. Add gorgonzola. Season with salt and pepper.

CHICKEN-GORGONZOLA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package.
• In large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach. Pour dressing over pasta mixture; toss until coated. Fold in cheese. Cover and refrigerate until serving. To serve, line bowl with lettuce and spoon in salad.

CHICKEN-GORGONZOLA PASTA SALAD

Steps:

• Cook and drain pasta as directed on package.
• In a large bowl, mix cooked pasta, chicken, bacon, tomatoes and spinach.
• Pour dressing over pasta mixture, toss until coated.
• Fold in cheese.
• Cover and refrigerate until serving.
• To serve, line bowl with lettuce and spoon in salad.

BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE

Steps:

• 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
• 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
• 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
• 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
• 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

CHICKEN GORGONZOLA PASTA

Steps:

• Bring a large pot of water to a boil. Generously salt the boiling water, add the pasta and cook until al dente, 9-11 minutes; drain.
• In the meantime, season cubed chicken with salt and pepper. In a large frying pan, heat olive oil. Saute chicken breasts until cooked through. Set aside.
• In the same pan used for chicken breasts, melt the butter. Add the shallots and saute until soft, about 4 minutes.
• Reduce the heat under the frying pan to low and add the stock, cheese, cream and lemon zest. Season with salt and pepper to taste and stir until all the ingredients are smooth and melted, about 4 minutes.
• Add the pasta to the frying pan. Remove from the heat. Add the chicken and sage; toss briefly until the pasta is well coated with the sauce. If the sauce seems too thick, add a bit more chicken stock or a splash of hot water. Pour into a large, shallow bowl. Serve immediately.

CHICKEN AND PENNE PASTA WITH GORGONZOLA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat oil in small skillet on medium heat. Add onions and sugar; cook and stir 2 to 3 min. or until onions are tender. Remove from heat.
• Drain pasta; place in large skillet. Add tomatoes; cook on medium heat 1 min., stirring occasionally. Add chicken, broth, asparagus, cream and garlic; mix well. Cook 5 min. or until sauce is slightly thickened, stirring constantly. Add onions, cheese and basil; stir. Cook 2 min. or until heated through, stirring occasionally.

GORGONZOLA CHICKEN PASTA

Steps:

• Prepare whole wheat pasta per package directions. Drain and keep warm. While pasta is cooking, rinse and pat dry chicken breasts. Cut away any excess fat. Lightly season chicken breasts with salt and pepper on both sides. Using a 12-14 inch skillet, heat 3 tablespoon olive oil over medium heat and place chicken breasts in pan. Cooking for 12 minutes, turning chicken breasts over after 6 minutes. Remove chicken breasts from pan and set aside to cool for a few minutes, then cut into 1 inch pieces. Add last tablespoon of olive oil to pan and diced red bell pepper. Saute for 3 minutes then add minced shallot. Saute an additional 1 minute. Add washed spinach, turn down heat and cover until spinach is wilted, about 4-5 minutes, stirring once or twice. Remove cover. Add chopped chicken and heat through, approximately 3-4 minutes, stirring 2-4 times. Add gorgonzola cheese, stirring for about 1 minute, letting it start to melt. Season to taste with salt and pepper. Remove pan from heat. Place pasta on large platter, placing chicken mixture on top. Garnish with fresh spinach leaves and diced red bell pepper. Serve immediately.