For a richer flavor, use a high-quality Gorgonzola Dolce. If you don't have sun-dried tomatoes, you can use roasted red peppers for a similar sweetness. A pinch of red pepper flakes adds a nice touch of heat. Garnish with fresh parsley or basil for a pop of color and freshness. To make this dish vegetarian, simply omit the chicken and add some sautéed mushrooms or spinach. The pasta water is starchy and helps to emulsify the sauce, making it cling to the pasta better. Don't skip this step! Serve with a side of crusty bread to soak up the delicious sauce.
Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce
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PREP TIME15 mins
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COOK TIME35 mins
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TOTAL TIME50 mins
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SERVING8 People
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VIEWS7
Elevate your weeknight dinner with this decadent yet surprisingly simple pasta dish. Tender farfalle is enveloped in a creamy Gorgonzola sauce, studded with sweet sun-dried tomatoes and succulent chicken, creating a symphony of flavors that will tantalize your taste buds.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate47 g
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Cholesterol91 mg
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Fiber3 g
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Protein33 g
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Saturated Fat7 g
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Sodium955 mg
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Sugar5 g
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Fat16 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
12 mins
Bring a large pot of salted water to a rolling boil. Add the farfalle pasta and cook according to package directions until al dente, about 10-12 minutes. Drain the pasta, reserving about 1/2 cup of pasta water. Return the pasta to the pot and set aside.
02
Step
3 mins
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced shallot and cook until softened and translucent, about 3 minutes. Add the minced garlic and cook until fragrant, about 1 minute more, being careful not to burn it.
03
Step
6 mins
Pour in the white wine and bring to a simmer. Cook until the wine has reduced by about half, concentrating its flavor, about 5 minutes.
04
Step
6 mins
Reduce the heat to low. Add the crumbled Gorgonzola cheese and chicken stock to the skillet. Stir continuously until the cheese is melted and the sauce is smooth and creamy, about 5-7 minutes. Season the sauce with salt and freshly ground black pepper to taste.
05
Step
2 mins
Add the shredded chicken and chopped sun-dried tomatoes to the Gorgonzola sauce. Stir to combine and heat through, about 2 minutes.
06
Step
2 mins
Pour the sauce over the cooked pasta in the pot. Toss gently to coat, adding a splash of the reserved pasta water if needed to achieve your desired consistency. The sauce should cling to the pasta.
07
Step
0 mins
Divide the pasta among serving bowls. Top with grated Parmesan cheese and serve immediately.
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Bailey Borer
Jul 1, 2025The instructions were clear and easy to follow. Thank you for sharing this recipe!
Sam Walsh
Jul 1, 2025I added a pinch of red pepper flakes for a little heat. Delicious!
Pearlie Boehm
Jul 1, 2025This recipe was amazing! The Gorgonzola sauce was so creamy and flavorful.
Ubaldo Williamson
Jun 30, 2025I found the sauce a bit too rich, so next time I'll use a little less Gorgonzola.
Hadley Kautzer
Jun 29, 2025I didn't have any shallots, so I used a small onion instead. It worked out great!
Nasir Gislason
Jun 29, 2025I used grilled chicken instead of rotisserie chicken, and it was fantastic.
Deangelo Schoen
Jun 29, 2025My family loved this pasta dish! It's definitely going into our regular rotation.