Chicken Gorgonzola Pasta Recipe is so easy and delicious, it’s almost a crime. Fair warning though…once you taste this recipe…you will start craving it. Gorgonzola cheese is the ingredient that takes this recipe from good to over-the-top yummy.
I don’t know if you get invited to many potlucks, but this recipe is the perfect dish to bring. Not only does it taste amazing but it is easy to serve.
This recipe can easily be a side dish or the main meal with a tossed salad.
Some interesting facts about Gorgonzola Cheese
Gorgonzola cheese can have a mild to sharp taste depending on the age of the cheese, according to cheese.com. It generally takes two to six months until the cheese is ready to sell.
It’s name came from the village of Gorgonzola that was once outside of Milan. Milan has grown so large that it is now a town within the city according to factsite.com
Do you know how gorgonzola cheese gets those veins of blue running through the cheese? They use long, thin needles to pierce through the cheese creating the air pockets that allows mold to grow.
Here’s the Gorgonzola Chicken Pasta Recipe
Ingredients for Chicken Gorgonzola Pasta
4 tablespoons white balsamic vinegar or regular balsamic vinegar
1/2 cup olive oil
1 teaspoon sugar
1 pound penne pasta
1 cup crumbled gorgonzola cheese
1/2 cup grated parmesan
1 cup chopped toasted pecans
3/4 cup cooked chicken
How to Make Gorgonzola Chicken Pasta
1. Fill a large cooking pot with cold water and add a bit of salt. Bring water to a boil over high heat.
2. While the water is heating up, whisk together the balsamic vinegar, olive oil, and sugar in a small bowl.
3. Cook the pasta in the boiling water, according to package instructions. Drain the pasta and put in a large serving dish.
4. Add the balsamic dressing mixture to the pasta and toss.
5. Sprinkle the parmesan cheese and gorgonzola and mix with the pasta.
6. Top the pasta off with the chicken and toasted pecans.
Printable Version Chicken Gorgonzola Pasta Recipe
- 4 tablespoons white balsamic vinegar or balsamic vinegar
- 1/2 cup olive oil
- 1 teaspoon sugar
- 1 pound penne pasta
- 1 cup crumbled gorgonzola cheese
- 1/2 cup grated parmesan cheese
- 1 cup toasted chopped pecans
- 3/4 cup shredded cooked chicken
- Fill a large cooking pot with cold water and add a bit of salt. Bring water to a boil over high heat.
- While the water is heating up, whisk together the balsamic vinegar, olive oil, and sugar in a small bowl.
- Cook the pasta according to the package instructions. Drain the pasta and place in a large serving dish.
- Add the balsamic dressing mixture to the pasta and toss.
- Sprinkle the parmesan cheese and gorgozola on top of the pasta and mix together.
- Top the pasta with the cooked chicken and toasted pecans.
Amount Per Serving Calories 562Total Fat 42gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 30gCholesterol 40mgSodium 424mgCarbohydrates 30gFiber 3gSugar 4gProtein 17g
Tips for Making Balsamic Chicken Gorgonzola Pasta Recipe
1) You can use chopped walnuts instead of pecans.
2) Omit the chicken for a vegetarian dish.
3) Blue cheese crumbles can be substituted for gorgonzola crumbles.
4) Make sure you mix the cheese with the pasta when it’s hot so the cheese partially melts.
5) Using regular balsamic vinegar instead of white balsamic vinegar will give the pasta a darker hue.
6) Keep your gorgonzola cheese in the back of the refrigerator away from the door. It likes to stay cold.
7) Dishes with gorgonzola cheese pair well with sweet wine because of the sweet and salty combination.
How long does Balsamic Chicken Gorgonzola Pasta last in the fridge?
When properly stored in an airtight container, Gorgonzola Chicken Pasta will last 3-4 days in the refrigerator.
We’ve reached the end of Balsamic Chicken Gorgonzola pasta. I hoped you liked it!
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