Bucatini With Chicken and Gorgonzola

Total Time
Prep 30 mins
Cook 0 mins

This recipe is from Chef Todd English

Ingredients Nutrition


  1. Toast the walnuts on a baking sheet in a preheated 350°F oven for 10 minutes, until golden; cool slightly and finely chop.
  2. Combine the walnuts, breadcrumbs, and 1/4 teaspoon pepper in a bowl.
  3. Cook the pasta according to package directions.
  4. Sprinkle the chicken with salt and remaining pepper and then cook in olive oil in a large nonstick skillet over medium-high heat until lightly browned an all sides, about 3 minutes.
  5. Add the broth and simmer until reduced to 1 cup of liquid, about 10 minutes.
  6. Add 1/4 cup of the cheese, butter, and parsley to the chicken and stir until well blended.
  7. Add the pasta to the chicken mixture and toss.
  8. Transfer to serving bowls and sprinkle with the walnut/breadcrumb mixture and the remaining cheese.
Most Helpful

A nice quick creamy pasta recipe without using heavy cream! I used very thinly sliced chicken breasts so I added only as much broth as I needed (about 2/3 cup) after the chicken was browned so the chicken didn't become overcooked. Thanks for posting!

Vino p.o. prn July 29, 2007