Chicken Breasts Over Rigatoni with Gorgonzola Sauce
Transform your dinner into a gourmet experience with this decadent Chicken Breasts Over Rigatoni with Gorgonzola Sauce. Perfectly seared, juicy chicken breasts and al dente rigatoni are smothered in a rich and creamy Gorgonzola cheese sauce that’s both indulgently bold and irresistibly smooth. Infused with garlic and a touch of Parmesan, the sauce clings to every pasta bite, delivering layers of flavor in every forkful. A sprinkle of fresh parsley adds a touch of brightness, while the option to thin the sauce with reserved pasta water ensures the perfect consistency. Whether you're hosting or indulging in a weeknight treat, this recipe is bound to impress with its restaurant-quality flair.
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Recipe Information
Ingredients
- 2 pieces Chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 2 tablespoons Olive oil
- 12 ounces Rigatoni pasta
- 2 tablespoons Butter
- 2 cloves Garlic
- 1 cup Heavy cream
- 4 ounces Gorgonzola cheese
- 0.25 cup Parmesan cheese
- 2 tablespoons Fresh parsley
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, season the chicken breasts with salt, pepper, and garlic powder on both sides.
Heat the olive oil in a large skillet over medium heat. Add the chicken breasts 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 on a cutting board.
In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Pour in the heavy cream and bring it to a gentle simmer. Stir in the Gorgonzola cheese and Parmesan cheese, whisking until the cheese has melted and the sauce is smooth.
If the sauce is too thick, add a splash of the reserved pasta water, a little at a time, until the desired consistency is reached.
Slice the cooked chicken breasts into thin strips.
Toss the cooked rigatoni pasta in the Gorgonzola sauce until well coated.
Divide the pasta among serving plates, top with sliced chicken, and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
2885 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 188.3 g | 241% | |
| Saturated Fat | 95.1 g | 476% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 715 mg | 238% | |
| Sodium | 4564 mg | 198% | |
| Total Carbohydrate | 112.3 g | 41% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 4.4 g | ||
| Protein | 160.1 g | 320% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 922 mg | 71% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 271 mg | 6% | |
*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.
