You will want to curl up on the couch with this comforting pasta dish. My recipe for Rigatoni with Chicken in a Gorgonzola Cream Sauce is super rich and decadent, yet simple to make. This pasta dish can be done in just about thirty minutes! Additionally, it is relatively inexpensive. You can feed your entire family tonight and still have leftovers for the next day!
HOW TO MAKE RIGATONI WITH CHICKEN IN A GORGONZOLA CREAM SAUCE
Start boiling a pot of water for the pasta. Do not forget to salt the water. Heat up one tablespoon olive oil in a deep pan. I love, love, love cooking with All-Clad. I have this set, and love every single piece.
Cut the chicken tenders into pieces about the size of the rigatoni. Season the chicken with kosher salt and black pepper. Add to the pan and allow to cook through. Try not to overcook. You want tender pieces of chicken in the finished dish. Once the chicken is cooked, transfer to a plate and reserve.
In the same pan, on medium-high heat, add the mushrooms. I like to cook mushrooms at a high temperature so that any water that is released, cooks off quickly. When the mushrooms are just about done, add in the garlic and continue cooking for just a few minutes. Do NOT allow the garlic to turn brown!
Start boiling the pasta. I’m in love with DeCecco. Their pasta turns out perfectly every single time. Cook to al dente! In a separate pan, toast up the walnuts. Be sure to keep a watchful eye on the nuts as they can burn easily!
Add about 10 ounces of the heavy whipping cream to the mushroom/garlic mixture Keep heat at medium-high and allow the cream to simmer and thicken. This should take about 8 to 10 minutes.
TO FINISH AND SERVE
The pasta should be just about done at this point. Drain. Do NOT rinse! Once thickened ,remove pan from heat and stir in the Parmesan cheese, very slowly. Mix in the Gorgonzola cheese. Add the chicken, toasted walnuts and fresh parsley. Toss to coat. If the sauce is too thick, add in the remaining few ounces of heavy whipping cream. I think I ended up using almost all of the 12 ounces, and maybe a little more.
Place cooked rigatoni in a bowl and pour sauce on top! Gently toss the pasta. Garnish individual servings with a few toasted walnuts and a touch of fresh parley. ENJOY this fabulous Rigatoni with Chicken in a Gorgonzola Cream Sauce!
There is something about pasta with chicken and cream. I also love this Garlic Mushroom Chicken with Tomato Pesto Cream.
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