Penne Gorgonzola with Chicken and Roma Tomatoes
Indulge in the creamy decadence of Penne Gorgonzola with Chicken and Roma Tomatoes, a dish that perfectly balances bold flavors and wholesome ingredients. This easy-to-make recipe features tender penne pasta tossed in a luxurious Gorgonzola and Parmesan cheese sauce, enhanced by juicy, pan-seared chicken breast and the fresh, vibrant hues of Roma tomatoes and baby spinach. A dash of crushed red pepper flakes adds just the right amount of heat, making every bite irresistibly flavorful. Ready in just 45 minutes, this Italian-inspired meal is perfect for weeknight dinners or casual gatherings. Garnish with fresh Italian parsley for a finishing touch, and prepare to wow your taste buds! Keywords: creamy pasta recipe, Gorgonzola cheese sauce, chicken penne recipe, quick dinner idea, Roma tomatoes, spinach pasta.
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Recipe Information
Ingredients
- 12 oz penne pasta
- 2 tbsp olive oil
- 2 pieces boneless, skinless chicken breasts
- 1 tsp salt
- 0.5 tsp black pepper
- 3 cloves garlic
- 1 cup heavy cream
- 4 oz Gorgonzola cheese
- 0.5 cup grated Parmesan cheese
- 4 pieces Roma tomatoes
- 2 cups baby spinach
- 0.25 tsp crushed red pepper flakes
- 2 tbsp Italian parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the penne 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, heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Add the chicken to the skillet and cook for 6-7 minutes on each side, or until fully cooked and golden brown.
Remove the chicken from the skillet and let it rest for 5 minutes before slicing into thin strips.
In the same skillet, add the remaining 1 tablespoon of olive oil and minced garlic. Sauté for 30 seconds until fragrant.
Add the heavy cream, Gorgonzola cheese, and Parmesan cheese to the skillet, stirring until the cheese is melted and the sauce is creamy. If the sauce is too thick, stir in the reserved pasta water, a little at a time, until desired consistency is reached.
Cut the Roma tomatoes into small dice and add them to the sauce along with the baby spinach and crushed red pepper flakes. Stir until the spinach wilts slightly, about 2 minutes.
Add the cooked penne pasta and sliced chicken to the skillet, tossing to coat everything evenly in the sauce.
Taste and adjust seasoning with the remaining salt and black pepper, if needed.
Serve hot, garnished with freshly chopped Italian parsley if desired.
Nutrition Facts
Calories |
3478 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.7 g | 223% | |
| Saturated Fat | 85.3 g | 426% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 677 mg | 226% | |
| Sodium | 4977 mg | 216% | |
| Total Carbohydrate | 265.9 g | 97% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 6.5 g | ||
| Protein | 194.7 g | 389% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1193 mg | 92% | |
| Iron | 18.7 mg | 104% | |
| Potassium | 2229 mg | 47% | |
*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.
