If you want some thick, creamy pasta and fettuccini alfredo is played out for you, this is how to make a great spin on your meal with Gorgonzola Chicken Pasta. In this video, EP concocts a rich, savory pappardelle dish with the unctuousness of this blue cheese variant.
Note: Due to a remote microphone failure, the audio is somewhat degraded. Closed captioning has been added, and a new microphone system is on order.
Note: The amounts represented in the video are a double batch. The single batch amounts are represented in the recipe, below.
Special Equipment:
Colander for draining pasta, whisk, food thermometer, large stock pot
Ingredients:
- 8 ounces Pappardelle pasta
- 2 boneless, skinless chicken breasts
- 1 1/2 cups heavy (whipping) cream
- 1 stick of butter (8 oz)
- 3 – 4 cloves garlic, minced
- 1 cup crumbled gorgonzola cheese
- 1 tsp Italian seasoning, divided
- 1/2 tsp Poultry seasoning (optional)
- 1/8 tsp Cayenne pepper (optional)
- 1 tsp kosher salt, divided
- 1/4 tsp ground black pepper
- 1/4 cup white wine
- 3 Tbsp cooking oil
Directions:
Preheat the oven to 350° F. Place 4 to 6 quarts of water in a large stock pot and set to boil on the stove.
Take the chicken breasts and season with the pepper, half of the Italian seasoning, half the salt, and optionally the poultry seasoning.
Preheat a large, oven-proof skillet over medium heat and add the cooking oil, followed by the chicken breasts. Brown for 2 to 3 minutes, and flip to the other side.
Take the skillet from the stove and place into the oven for approximately 10 minutes, until the thickest part of the chicken breasts reach 165° F on a food thermometer. Carefully remove the skillet from the oven (the handle will be hot, too), place back on the stove, and remove the chicken to a plate and set aside.
Turn the heat back on under the skillet until the remaining oil and fond begins to simmer. Add the white wine and deglaze the pan, scraping the fond off of the bottom and sides of the skillet to dissolve. Allow the wine to reduce to half of it’s normal volume.
Add the pasta to the pot and cook according to the package directions, usually 10 to 13 minutes.
Meanwhile, melt the butter in the skillet, turn the heat to Low, and whisk in the heavy cream and the garlic. When combined, turn the heat back up to medium low. Simmer for 2 to 3 minutes, stirring frequently. Add the remaining spices- Italian seasoning, salt, pepper, Cayenne (if used).
Gradually stir in the gorgonzola to melt, and whisk in.
When the sauce thickens, adjust the seasoning and remove the sauce from the skillet into another pot or bowl.
When the pasta is ready, reserve 1 cup of the pasta water and drain the noodles in a colander and place into a bowl.
Slice the chicken breasts.
Over medium heat in the skillet for each serving, add 3 to 4 tablespoons of the pasta water, a helping of the pasta and 1/2 to 3/4 cup of the sauce into the skillet, stirring and tossing frequently until the sauce thickens and coats the pasta.
Compose the pasta in a serving bowl with the chicken placed atop. Serve immediately.
Serves 4.
