Chicken Pesto Gorgonzola
I love it when we go out to a restaurant and find a dish that we absolutely love! One of my favorite challenges is to try to figure out what is in it and replicate it at home. This in the inspiration behind this recipe for Chicken Pesto Gorgonzola.
Our kids have a favorite local Italian restaurant that they have loved since they were little. For a few years, it was the birthday dinner restaurant of choice for all of them. They always order the same dish every time and it’s the Chicken Pesto Gorgonzola. These are the same kids who will complain about Roasted Chicken or Pot Roast, but they love this Chicken Pesto Gorgonzola…go figure! They asked me to try to make it for them at home. So, I accepted the challenge and have tried to figure out what is in it and how it’s made so I can make it with fresh ingredients at home and this is the recipe I came up with. It has a few steps, but is fairly quick and easy to make and very tasty! One day, I’d love to do a side by side comparison just for fun. My family thinks it tastes just like the restaurant version, I hope you enjoy!
Chicken Pesto Gorgonzola
This is my version of Chicken Pesto Gorgonzola, a favorite of the whole family. It is fairly quick and easy but full of flavor and comfort!
Servings: 6 people
- 4 Tbsp Extra Virgin Olive Oil divided
- 3 Boneless Skinless Chicken Breasts diced into 1" bite sized pieces
- Kosher Salt & Pepper
- 1/4 cup Chicken Stock
- 2 Tbsp Butter
- 1 Shallot diced
- 3 Garlic Cloves minced
- 8 oz. Button Mushrooms or Cremini
- 1 lb. Pasta bowtie, rigatoni or your choice
- 1 pint Heavy Cream
- 8 oz. Pesto homemade or store bought
- 1/3 cup Gorgonzola Cheese crumbles
- 3 oz. Sun-Dried Tomatoes julienned
- 2 Tbsp Fresh Basil julienned
- Fresh Parmesan grated
- Dice Chicken into 1" bite size pieces, salt and pepper. Heat a skillet over medium high heat for 1-2 minutes. Add Extra Virgin Olive Oil and heat another 1-2 minutes. Add chicken, in batches so you don't over crowd the pan. Let it cook for about 2 minutes undisturbed so it browns, then flip. Cook for another 2 minutes, or until just cooked through, it will cook a little longer later in the sauce. Remove from heat.
- In the same saute pan, add the chicken stock to deglaze the pan, scraping up any browned bits with a wooden spoon. Then add equal amounts of Extra Virgin Olive Oil and butter, about 2 Tbs. of each. Add sliced mushrooms and let sit for a minute, to brown along the edges. Add shallots and garlic and cook one minute, do not brown. Season with salt and pepper and stir to combine. Remove to a separate bowl.
- Bring a salted pot of water to a boil, cook pasta for 2 minutes less than instructions for al dente.
- In the saute pan, add heavy cream, pesto and gorgonzola cheese over a low simmer, not a boil or it will scald. Let it simmer while pasta is cooking, whisking occasionally. Add the cooked pasta to the sauce, the mushroom mixture, julienned sun dried tomatoes, cooked chicken and some parmesan cheese. Stir to combine in the sauce.
- To serve, place in a large pasta bowl and top with julienned fresh basil and a little more parmesan cheese.
You can either use julienned sundries tomatoes in oil or if you use the dried ones, reconstitute them on the stove by simmering them for 3-4 minutes in a pot of water before slicing.