Rigatoni With Chicken and Gorgonzola Cheese

READY IN: 26mins
Recipe by Alan in SW Florida

Elegant enough for a dinner party, without a lot of fuss. Very similar to a pasta dish served at Chicago's Fairmont Hotel.

Top Review by Toots70

Wonderful and easy! I used whole wheat pasta adding a bit more flavor, but it really doesn't need it (whole wheat pasta to feel better about using heavy cream, on this cook's part). Served with Italian style spinach (steamed drizzled with EVVO, lemon juice, corse salt and fresh pepper) and a nice bottle of Pino Noir (that suits cream sauces). Made a week night supper a bit more special without all the work!

Ingredients Nutrition

Directions

  1. Sprinkle chicken with a 1/4 teaspoon each salt and pepper.
  2. Heat oil 1n a 12-inch nonstick skillet over medium-high heat. Add chicken and cook, 1 1/2 minutes per side, until edges are light brown. Add mushrooms and cook, stirring, until softened, 2 to 4 minutes. Stir in cream. Cook until mixture is reduced by half, about 3 minutes. Stir in 1/4 cup Gorgonzola and Parmesan. Simmer, stirring, 1 minute more, until cheeses melt. Stir in remaining salt and pepper.
  3. Toss hot pasta with sauce and divide among 4 serving plates. Sprinkle with remaining 1/4 cup of Gorgonzola and parsley.

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