Chicken Penne Gorgonzola
The ultimate comfort food, Chicken Penne Gorgonzola features creamy cheese and tender chicken over pasta for an easy weeknight dinner. All the flavors come together beautifully, making it a dish you'll crave again and again!
Equipment
- Skillet
- Mixing Bowl
- Frying Pan
- Wooden Spoon
- Chef's Knife
Ingredients
- 1 pound boneless skinless chicken breast
- salt to taste
- ground black pepper to taste
- 2 tablespoons vegetable oil plus extra if needed
- 8 ounces white button mushrooms sliced
- 1 pound dry penne pasta
- 2 cups half and half
- 4 ounces Gorgonzola cheese crumbled
- 1/2 cup chopped red tomatoes
- 2 tablespoons shredded Parmesan cheese
Instructions
- Start by placing each chicken breast between two sheets of plastic wrap on a cutting board. Use a meat mallet to gently pound the chicken to an even thickness of about 1/2 inch. This ensures that it cooks evenly. Season the chicken with salt and ground black pepper to taste.
- Heat the vegetable oil in a skillet over medium-high heat. Once it’s hot, carefully add the seasoned chicken breasts to the skillet. Cook for about 4 to 5 minutes per side, or until they’re golden brown and cooked through. The chicken should be crispy on the outside while remaining juicy inside. Remove the chicken from the skillet and let it rest for several minutes before slicing it into 1/4-inch slices.
- In the same skillet, add an additional 1 to 2 tablespoons of vegetable oil if needed. Add the sliced mushrooms with about 1/2 teaspoon of salt. Sauté them over medium-high heat until they are browned and tender, which takes about 5 to 7 minutes. Keep an eye on them to ensure they don’t burn; you want them to have a lovely golden color.
- While the mushrooms are cooking, prepare the penne pasta according to the package directions. Make sure to salt the water for flavor. Once the pasta is cooked, drain it well and set it aside.
- Now, it’s time to make the sauce. In a separate saucepan over medium heat, combine the half and half and Gorgonzola cheese. Stir continuously until the cheese melts and the sauce thickens slightly. This will take about 5 minutes. Be patient and don’t let it boil; you want a smooth and creamy sauce.
- Once the sauce has thickened, add the sautéed mushrooms to the sauce and mix well. This is where the flavors come together! The aroma will be irresistible.
- To serve, divide the cooked penne pasta evenly among 4 plates. Top each serving with the sliced chicken. Drizzle the creamy sauce over the chicken and pasta, making sure to coat everything well.
- Finally, garnish with chopped tomatoes and shredded Parmesan cheese to add a fresh touch and some extra flavor. Enjoy your delicious creation!
Notes
- Storage: If you have leftovers, store the pasta and sauce separately to maintain the texture. Use airtight containers and keep them in the refrigerator for up to three days.
- Freezing: You can freeze the sauce for later use. Just allow it to cool, then transfer it to a freezer-safe container. It will last up to two months in the freezer.
- Pairing: This dish pairs beautifully with a light salad or steamed vegetables. Consider serving it alongside a simple Caesar salad or some roasted greens.
- Garnish ideas: Fresh herbs, such as parsley or basil, make a lovely garnish for this dish. They add a burst of color and freshness.
- Cooking protein alternatives: Feel free to try this recipe with other proteins like shrimp or tofu for a different twist.