What’s not to love about pasta, especially one made with sundried tomatoes, gorgonzola cheese, shallots, and basil? These fabulous flavors all come together in this tasty and colorful dish! This recipe is one of our favorite pasta dishes because it’s bursting with flavor, and it’s actually pretty darn easy to make. Bonus points for that on busy days! I think one of the things that makes this sauce taste so good, aside from the wine and gorgonzola, is that the chicken tenders are browned in some of the sundried tomato oil, which gives the chicken an extra burst of flavor. Sometimes we toss in some diced cherry tomatoes for extra fun!
We use either bow tie pasta (farfalle, fettuccine, or pappardelle with this dish and we love it both ways. The sauce is so delicious and any of these pasta shapes provide ample surface area for the sauce to coat them!
Easy Chicken Gorgonzola Pasta
- 1 16 oz. Farfalle (bow tie) or fettuccine
- 8 chicken breast tenders
- 1 tbsp. olive oil
- 1/3 cup oil-packed, julienne-cut sun-dried tomatoes drained, but reserve oil
- 2 tbsp. sun-dried tomato oil (from drained sun-dried tomatoes)
- 1 clove garlic, minced
- 2 shallots, finely chopped
- 1/4 cup dry white wine
- 1 1/2 cups chicken broth
- 1/2 cup half & half
- 3/4 cup Gorgonzola cheese, crumbled
- 2 tbsp. minced fresh basil
- 1/3 cup pine nuts, toasted
- 1/2 cup freshly grated Parmesan cheese
- basil sprigs for garnish
- Heat olive oil and reserved sun-dried tomato oil in a large skillet over medium heat.
- Add garlic, shallots and chicken tenders and cook until browned and just cooked through, about 3-5 minutes, depending upon the thickness.
- Remove chicken from pan, cut into bite-sized pieces and tent with foil. Keep pan shallots, garlic and pan drippings in the pan.
- Add wine to the pan to deglaze, and cook until reduced to approximately 1-2 tablespoons. Add chicken broth and half & half and cook over medium heat until bubbly and slightly thickened, (about 5 minutes), stirring occasionally.
- Add sun-dried tomatoes and Gorgonzola and cook until cheese is completely melted. Add chicken back into sauce along with basil. Reduce heat to low and keep sauce warm.
- Meanwhile cook pasta in large pot of boiling water until al dente. Drain pasta and toss into chicken-cheese sauce. Serve pasta on plates and sprinkle with finely grated Parmesan cheese and toasted pine nuts. Garnish plate with basil springs and serve with French bread.