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bow tie pasta with chicken & gorgonzola sauce

(1 rating)
JoyceNewmansKitchen avatar
Recipe by
Joyce Newman
@JoyceNewmansKitchen
Pollock Pines, CA

This dish is similar to one that Sierra Nevada Brewery & Restaurant serves that I love so much! This is my rendition of it.

(1 rating)
yield 2 -3
prep time 15 Min
cook time 20 Min
method Stove Top

Ingredients For bow tie pasta with chicken & gorgonzola sauce

  • 2
    chicken breast halves, cooked and cubed ( i use store bought rotisserie chicken)
  • 8 oz
    bow-tie pasta, uncooked
  • 1/2 lb
    fresh asparagus
  • 3
    green onions
  • 1/4 c
    fresh parsley
  • 1 clove
    garlic, minced
  • 4 oz
    gorgonzola cheese, crumbled (1 tub)
  • 4 oz
    monterey jack cheese or colby/ jack
  • 1/3 c
    parmesan cheese, shredded or shavings for garnish
  • 1/2 c
    heavy cream
  • 2 Tbsp
    olive oil
  • 1/2 tsp
    cracked black pepper

How To Make bow tie pasta with chicken & gorgonzola sauce

  • 1
    Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
  • 2
    Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
  • 3
    Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
  • 4
    Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
  • 5
    Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!
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