Bucatini with Chicken and Gorgonzola
Indulge in the rich, creamy flavors of Bucatini with Chicken and Gorgonzola, an easy-to-make yet elegant pasta dish perfect for weeknight dinners or special occasions. Featuring tender bucatini coated in a luscious Gorgonzola and Parmesan cheese sauce, this recipe is elevated with juicy slices of golden-seared chicken and the subtle freshness of wilted baby spinach. A hint of garlic and a touch of crushed red pepper flakes bring depth and a gentle kick to the dish, while chopped parsley adds the perfect finishing touch. Ready in just 40 minutes, this hearty meal effortlessly blends gourmet flavors with comforting simplicity. Serve up this irresistible pasta creation for a crowd-pleasing dinner that’s brimming with indulgence! Keywords: Bucatini recipe, chicken pasta, Gorgonzola sauce, creamy pasta recipe, easy weeknight dinner.
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Recipe Information
Ingredients
- 12 oz bucatini pasta
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic cloves, minced
- 3 cups baby spinach
- 1 cup heavy cream
- 4 oz Gorgonzola cheese, crumbled
- 1 cup Parmesan cheese, grated
- 0.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp crushed red pepper flakes
- 2 tbsp fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil. Cook the bucatini pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set the pasta aside.
Meanwhile, season the chicken breasts with salt and pepper on both sides.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side, or until golden brown and fully cooked through (internal temperature of 165°F/74°C). Remove the chicken from the skillet, let it rest for 5 minutes, then slice it into thin strips.
In the same skillet, lower the heat to medium and add the remaining tablespoon of olive oil along with the butter. Once the butter has melted, add the minced garlic and sauté for about 1 minute, until fragrant.
Add the baby spinach to the skillet and cook for 2-3 minutes, stirring frequently, until wilted.
Pour the heavy cream into the skillet and bring to a gentle simmer. Reduce the heat to low and stir in the crumbled Gorgonzola cheese and grated Parmesan cheese. Continue stirring until the cheeses are fully melted and the sauce is smooth and creamy.
Season the sauce with crushed red pepper flakes, additional salt, and black pepper to taste.
Add the cooked bucatini pasta to the skillet and toss to coat the pasta evenly in the sauce. If the sauce is too thick, add a splash of the reserved pasta water to loosen it.
Add the sliced chicken back to the skillet, tossing gently to combine and warm through.
Divide the pasta among serving plates. Garnish with chopped fresh parsley and additional Parmesan cheese, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
3710 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.1 g | 250% | |
| Saturated Fat | 99.1 g | 496% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 748 mg | 249% | |
| Sodium | 4473 mg | 194% | |
| Total Carbohydrate | 266.7 g | 97% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 12.3 g | ||
| Protein | 209.9 g | 420% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 1712 mg | 132% | |
| Iron | 20.1 mg | 112% | |
| Potassium | 1139 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
