Penne with Chicken and Gorgonzola Cheese
Indulge in the rich, creamy delight of Penne with Chicken and Gorgonzola Cheese, a comforting Italian-inspired dish that combines tender penne pasta, juicy seared chicken, and a luxurious garlic-infused Gorgonzola cream sauce. This recipe pairs the tangy, bold flavors of Gorgonzola cheese with the earthy touch of sautéed baby spinach, creating a perfectly balanced sauce that clings to every piece of pasta. Ready in just 30 minutes, this dish is ideal for busy weeknights yet elegant enough for entertaining guests. Garnished with freshly grated Parmesan for an extra layer of indulgence, this creamy chicken pasta is a must-try for fans of bold and creamy flavor profiles. Serve it with a crisp green salad and a slice of garlic bread for a complete, satisfying meal that will leave everyone asking for seconds!
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Ingredients
- 400 grams penne pasta
- 2 pieces chicken breast
- 150 grams Gorgonzola cheese
- 200 milliliters heavy cream
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 pieces garlic cloves
- 100 grams baby spinach
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 30 grams Parmesan cheese (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta and set aside.
Step 2
While the pasta cooks, heat 1 tablespoon of olive oil in a large skillet over medium heat.
Step 3
Season the chicken breasts with salt and pepper on both sides. Add the chicken to the skillet and cook for 5-7 minutes per side, or until fully cooked and golden brown. Remove the chicken from the skillet and let it rest for a few minutes before slicing into strips.
Step 4
In the same skillet, melt the butter over medium heat. Add the garlic cloves (minced) and sauté for 1-2 minutes until fragrant.
Step 5
Pour in the heavy cream and reduce the heat to low. Add the Gorgonzola cheese, stirring constantly until it melts and forms a creamy sauce.
Step 6
Add the baby spinach to the sauce and cook for 1-2 minutes until wilted.
Step 7
Return the cooked penne and sliced chicken to the skillet. Toss everything together to coat evenly in the sauce. If the sauce appears too thick, add a splash of the reserved pasta water to loosen it.
Step 8
Taste the dish and adjust the seasoning with more salt and pepper, if needed.
Step 9
Serve the pasta warm, topped with freshly grated Parmesan cheese, if desired.
Nutrition Facts
| Serving size | (1172.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3468.4 |
| Total Fat 174.4g | 0% |
| Saturated Fat 92.1g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 620.3mg | 0% |
| Sodium 4606.7mg | 0% |
| Total Carbohydrate 303.5g | 0% |
| Dietary Fiber 17.3g | 0% |
| Total Sugars 0.5g | |
| Protein 163.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1279.9mg | 0% |
| Iron 19.1mg | 0% |
| Potassium 1544.2mg | 0% |
Source of Calories