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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - boneless skinless chicken breasts
  • 1/2 teaspoons - salt
  • 1/2 teaspoons - freshly ground pepper
  • 1 tablespoons - olive oil
  • 1/4 pounds - portabello mushrooms
  • 1 cups - heavy or whipping cream
  • 1/2 cups - crumbled Gorgonzola cheese
  • 1/3 cups - freshly grated Parmesan cheese
  • 1/2 pounds - rigatoni or penne noodles
  • 2 tablespoons - parsley
  • Directions:

    Sprinkle chicken with 1/4 teaspoon each salt and pepper.

    Heat oil in non-stick skillet over medium-high heat. Add chicken and cook, 1-1/2 minutes per side, until edges are light brown.

    Add mushrooms and cook, stirring, until softened (2-4 minutes). Stir in cream; cook until mixture is reduced by half (about 5 minutes).

    Stir in 1/4 cup of Gorgonzola and Parmesan. Simmer, stirring, one minute more, until cheese melt. Stir in remaining salt and pepper.

    Toss with cooked pasta and sprinkle with remaining 1/4 cup Gorgonzola and parsley.

    Brief Description

    Pasta dish with chicken, mushrooms and gorgonzola cheese, for a rich Italian flavor.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  American

    Prep Time: 10 min
    Cook Time: 20 min

    Posted By:


    Posted On:

    June 2, 2014

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