Rigatoni with Chicken and Gorgonzola Cheese
Indulge in the rich, creamy decadence of Rigatoni with Chicken and Gorgonzola Cheese, a comforting dish that combines tender pasta, perfectly seared chicken, and the bold, tangy flavors of Gorgonzola. This recipe elevates weeknight dinners with its velvety sauce made from heavy cream, dry white wine, and melted Gorgonzola, perfectly balanced with the freshness of sautéed baby spinach and fragrant garlic. A quick yet elegant meal, it comes together in just 40 minutes, making it perfect for busy evenings or special occasions alike. Tossed with al dente rigatoni and garnished with chopped parsley for a pop of color, this dish is a harmonious blend of creamy, savory, and herbaceous notes. Serve it hot and watch it become an instant favorite at your table! Perfect for fans of gourmet pasta recipes and those looking to add a touch of sophistication to their home-cooked meals.
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Recipe Information
Ingredients
- 400 grams Rigatoni pasta
- 2 pieces Chicken breasts
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Shallots, finely chopped
- 3 pieces Garlic cloves, minced
- 100 milliliters Dry white wine
- 200 milliliters Heavy cream
- 150 grams Gorgonzola cheese, crumbled
- 100 grams Baby spinach
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Reserve 1 cup of pasta water, then drain and set aside.
While the pasta cooks, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until golden and fully cooked through. Remove the chicken from the skillet and let rest. Once slightly cooled, slice the chicken into thin strips.
In the same skillet, reduce the heat to medium and add the remaining olive oil and butter. Stir in the chopped shallots and cook for 2-3 minutes until softened. Add the minced garlic and cook for an additional 30 seconds, stirring frequently.
Deglaze the skillet by pouring in the white wine, scraping up any browned bits from the bottom of the pan. Let the wine cook down for 2-3 minutes, until reduced by half.
Reduce the heat to low and stir in the heavy cream. Once warmed through, add the crumbled Gorgonzola cheese and stir until melted and smooth.
Add the spinach to the sauce and cook until just wilted, about 1-2 minutes. Season the sauce with salt and black pepper to taste.
Toss the cooked rigatoni into the sauce, adding reserved pasta water a little at a time if the sauce feels too thick. Stir in the sliced chicken until evenly combined and heated through.
Serve the pasta immediately, garnished with fresh parsley, if desired.
Nutrition Facts
Calories |
759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 22.3 g | 111% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1095 mg | 48% | |
| Total Carbohydrate | 38.3 g | 14% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 2.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 269 mg | 21% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 430 mg | 9% | |
*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.
