Chicken Gorgonzola Pasta: A Ridiculously Creamy 30-Min Recipe

Ever craved that perfect bowl of chicken gorgonzola pasta but felt a little intimidated? You’re not alone. So many people worry that the gorgonzola will be too overpowering or that the creamy sauce—the most important part!—will split or become a greasy mess. I get it. For a long time, I faced the exact same problems, trying to recreate the magic of a restaurant dish right in my own kitchen.

My breakthrough came, as they often do, on a chaotic Tuesday night. I had a block of gorgonzola to use up, zero dinner plans, and two very hungry kids. Working fast, I tried a completely new method for the sauce, praying it would come together. And it did. It was stunningly silky, perfectly balanced, and—the best part—made in just one pan. It’s become one of my all-time favorite crave-worthy chicken pasta dishes, and after dozens of tests to make it foolproof, this perfected version is my gift to you.

Why This Chicken Gorgonzola Pasta Is The Ultimate Recipe

• Truly a One-Pan Wonder: From searing the chicken to swirling the sauce, everything happens in a single skillet. Fewer dishes, zero fuss.
• The Perfect ‘Punch’: I’ll show you how to balance the bold gorgonzola so it’s creamy and flavorful, not overwhelmingly sharp.
• Foolproof & Fast: Ready in under 30 minutes, this recipe is tested to be completely foolproof. No broken sauces or tough chicken here.
• Endlessly Customizable: I’ll share my favorite variations, from earthy mushroom and spinach to a surprising version with pear and walnuts.

Key Ingredients & Smart Swaps

Here’s your shopping list. We’re aiming for maximum flavor with minimum fuss.

• Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch chunks
• Pasta: 12 oz of a short pasta like penne, bowties (farfalle), or rigatoni
• Gorgonzola Cheese: 5 oz, crumbled
• Heavy Cream: 1.5 cups
• Chicken Broth: ½ cup, low-sodium is best
• Garlic: 4 cloves, minced
• Shallot: 1 large, finely chopped (or ½ a small yellow onion)
• White Wine: ¼ cup dry white wine, like a Sauvignon Blanc or Pinot Grigio (optional, but so good!)
• Olive Oil & Butter: 1 tbsp of each
• Salt & Black Pepper: To taste
• Fresh Parsley: For garnish

The Two Stars of the Show

Now, let’s talk about what makes this recipe truly sing. A couple of these ingredients are doing some very heavy lifting, and getting them right is the key that unlocks everything.

• The Gorgonzola (And Why The Wedge is Mightier Than The Tub): This is where the magic really happens. Please, step away from the container of dry, pre-crumbled cheese. For this sauce, you want to buy a proper wedge. See the two main kinds at the store? Gorgonzola Dolce (which means “sweet”) and Gorgonzola Piccante (the sharper, spicy one). For our sauce, you want Gorgonzola Dolce. Trust me. When it hits the warm cream, it doesn’t just melt—it transforms into these luscious, creamy rivers, giving you that iconic flavor without any of the harsh, bitter bite. It’s the soul of the sauce.
• Full-Fat Heavy Cream (The Unbreakable Vow): I’m going to be bossy here for a second. You have to use full-fat heavy whipping cream. Seriously. Have you ever wondered how restaurants get that flawlessly smooth, velvety sauce that never looks greasy or broken? This is it. This is the secret handshake. The high fat content in heavy cream is what gives the sauce its stability and its luxurious, coating texture. Using milk or half-and-half is a one-way ticket to a grainy, disappointing sauce. Heavy cream is our insurance policy against sadness.

Smart Swaps for When You Need Them

Ingredient	The Best Substitute & Why	Kate’s Pro-Tip
Chicken Breast	Use 1.5 lbs of boneless, skinless chicken thighs.	Their slightly higher fat content makes them almost impossible to overcook, keeping them incredibly tender.
Shallot	No shallot? Use ½ of a small yellow onion, finely diced.	A yellow onion is a bit sharper, but once it sizzles in the pan, it plays the part perfectly.
Dry White Wine	An extra ¼ cup of chicken broth with a squeeze of lemon juice (1 tsp).	The lemon juice mimics the bright acidity of the wine, which is crucial for waking up all the rich flavors in the pan.
Pasta	Serve this glorious sauce over cooked gnocchi instead.	Those fluffy little pillows capture the sauce in a way that is just next-level decadent. A true comfort food upgrade.

Essential Equipment

The beauty of this dish is its simplicity, and that extends to the hardware. Here’s what I always have on hand:

• A Large, Heavy-Bottomed Skillet (or a Dutch Oven): This is the MVP of the entire operation.
• A Large Pot: Just your standard pasta pot for boiling the penne or bowties.
• A Good Knife and Cutting Board: For prepping the chicken, shallot, and garlic. Non-negotiable in any kitchen!
• A Colander: To drain your pasta at the perfect moment.

Why Your Pan Really, Really Matters

Okay, if you have one piece of “hero” equipment for this recipe, let it be your pan. I recommend at least a 12-inch skillet so you aren’t crowding everything. But more importantly, you want one that’s heavy.

Why? Because a heavy pan, like a cast-iron skillet or my personal favorite, an enameled Dutch oven, holds heat evenly. It’s the difference between beautifully golden-brown chicken and pieces that are tough on one side and undercooked on the other. It’s the difference between gently sizzling your garlic until it’s fragrant and accidentally scorching it into bitter little specks.

Most importantly, that steady, even heat is your best friend when you’re building that gorgeous cream sauce. It helps prevent the dreaded “break” and ensures everything melds together into that velvety smooth consistency we’re after. Your pan does the hard work for you. So grab your biggest, heaviest skillet. You’ll thank me later.

Expert Tips for Flawless Results (Troubleshooting)

Here are the answers to the questions you might have before you even think to ask them.

1. “Help! My sauce is watery and won’t cling to the pasta!”

Sound familiar? It’s the most common issue with any cream sauce, and thankfully, it’s an easy fix.

• The Quick Fix: Let it bubble! Before you get worried, just give the sauce an extra 2-3 minutes of gentle simmering. This allows some of the excess water from the cream and broth to evaporate, naturally thickening the sauce right up. If it’s still thinner than you’d like, make a tiny slurry by whisking 1 teaspoon of cornstarch with 1 tablespoon of cold water in a separate little bowl. Drizzle that into the simmering sauce while whisking, and it will thicken beautifully in about 30 seconds.
• The Pro-Tip for Next Time: Two things cause a watery sauce: not cooking the wine down enough or adding wet pasta. First, after you add the wine, make sure you let it bubble and reduce by at least half—you should be able to scrape a line through the pan. Second, make sure your pasta is really well drained before you toss it in. Any excess pasta water will thin out our gorgeous sauce.

2. “How do I stop my chicken from getting dry and rubbery?”

Oh, the crime of tough chicken breast. We’ve all been there. It’s almost always a result of being cooked too long. But here’s the secret for this recipe.

• The Strategy: We’re going to intentionally undercook the chicken just a little bit in the beginning. Your goal in the first step isn’t to cook the chicken through. It’s just to get a beautiful, golden-brown crust on the outside. Get your pan hot, let the chicken sizzle for about 2-3 minutes per side, then take it out and set it on a plate. It might still be pink inside. That is perfect.
• Why It Works: The chicken will finish cooking later when you add it back into the simmering gorgonzola sauce. It spends its last few minutes of cooking time bathing in that creamy, flavorful sauce, soaking up moisture instead of losing it. The result? Incredibly tender, juicy chicken every single time. It’s foolproof.

3. “The gorgonzola flavor is way too strong for my family!”

This is a totally valid concern! Gorgonzola is a big, bold cheese. The key is to control it, not let it control you.

• The Mid-Cook Adjustment: If you’ve already added the cheese and the flavor is too much of a punch, don’t panic. You can soften the flavor by adding another splash of heavy cream or, my favorite secret weapon, a big spoonful of full-fat cream cheese. It melts right in and mellows the gorgonzola’s sharp edges without making the sauce bland.
• The ‘You’re The Boss of Your Sauce’ Rule: Start with less. You can always add more. The recipe calls for 5 ounces, but you are in charge here. Start by adding about half the cheese. Let it melt; give it a taste. Does it make you happy? Great. Do you want more of that funky, savory flavor? Stir in the rest. It’s much easier to add more flavor than it is to take it away.

Step-by-Step Instructions

Follow these steps exactly, and I promise you, you’ll feel like a kitchen hero in about 30 minutes. I’ve broken it down into three simple phases.

Phase 1: Get Your Pasta and Chicken Ready

First, we get our two main components cooked and waiting. This way, everything comes together smoothly at the end.

1. Cook Your Pasta: Get a large pot of salted water boiling. I mean, be generous with the salt—it should taste like the sea! It’s your first chance to season the pasta itself. Drop in your farfalle and cook it according to the package directions, but check it a minute early. You want it perfectly al dente, with a little bit of bite. Before you drain it, scoop out about a cup of that starchy, cloudy pasta water and set it aside. That stuff is liquid gold. Drain the pasta in a colander and leave it be.
2. Sear The Chicken: While the pasta cooks, pat your chicken chunks dry with a paper towel (this helps them brown, not steam). Season them well with salt and pepper. Now, heat your olive oil and butter in that large skillet over medium-high heat. Once the butter is melted and foaming, add the chicken in a single layer. Don’t crowd the pan! Let it sizzle, undisturbed, for 2-3 minutes per side until it’s beautifully golden-brown. Remember our rule? We are not cooking it through right now. Once it’s browned, use tongs to scoop it out onto a plate and set it aside.

Phase 2: Build That Gorgeous Gorgonzola Sauce

Now for the fun part. With the skillet still hot, we’re going to build that unforgettable sauce right in the same pan.

1. Build Your Flavor Base: Reduce the heat to medium. Toss your chopped shallot into the now-empty skillet. All those delicious browned bits from the chicken? That’s pure flavor. Stir the shallots for about 2 minutes until they soften up. Now, add your minced garlic and cook for just one minute more—until that nutty, irresistible aroma fills your kitchen. Be careful here; we want fragrant, not burnt!
2. Deglaze and Deepen: Ready for some pan-magic? Pour in the white wine (or your broth/lemon juice combo). Hear that sizzle? That’s exactly what you want. Use a wooden spoon or spatula to scrape up all those browned bits from the bottom of the pan as the wine bubbles away. Let it reduce by about half. You’ve just unlocked a massive layer of flavor.
3. Create The Silky Sauce: Lower the heat. Pour in your chicken broth and heavy cream, giving it a good stir. Let it come to a gentle simmer—we want soft, slow bubbles, never a rolling boil. Now for the star: crumble in your gorgonzola cheese. Stir gently and watch it dissolve into these glorious, creamy ribbons throughout the sauce. It’ll thicken up almost immediately. Give it a taste. Add a pinch of salt and a generous amount of freshly cracked black pepper.

Phase 3: The Grand Finale – Unite and Serve!

This is the moment it all comes together. The pasta, chicken, and sauce finally meet.

1. Unite Everything: Slide the seared chicken, and any juices that have collected on the plate, back into the simmering sauce. Let it all bubble together gently for 3-5 minutes. This is when the chicken finishes cooking and becomes perfectly tender, while the sauce soaks up even more flavor. You’ll know it’s ready when the chicken is cooked through and the sauce beautifully coats the back of your spoon.
2. Toss and Serve: Turn off the heat. Tip your drained farfalle directly into the skillet with the sauce. Add a handful of fresh parsley. Toss everything together gently until every single noodle is shamelessly coated in that glorious gorgonzola cream. See how it hugs the pasta? That’s perfection. If the sauce feels a little too thick, drizzle in a splash of that reserved pasta water you saved. It will loosen it up to the perfect consistency.

Serve immediately in warm bowls with an extra crack of black pepper and more fresh parsley on top. Enjoy every single bite. You made this.

Pro Variations to Customize

Okay, once you’ve nailed the classic recipe, this is where the real fun begins. Think of the original recipe as your perfect, reliable foundation. Now, we can start to build on it. This sauce is an incredible canvas for so many other flavors.

Over the years, I’ve played with dozens of additions. These are my absolute, family-approved, tested-and-perfected favorites.

1. The ‘Woodland’ Variation (Mushroom & Spinach)

Let me tell you about a flavor combination that is pure magic: gorgonzola and mushrooms. They are the original power couple. When you add seared, golden-brown mushrooms to the mix, their savory, earthy depth latches onto that punchy cheese and creates this incredibly rich, umami-packed sauce. It feels both rustic and wonderfully luxurious, all at once.

• What you’ll need: 8 oz of sliced cremini (baby bella) mushrooms and 3 big handfuls of fresh baby spinach.
• How to do it: This is all about timing. After you’ve seared your chicken and moved it to a plate, add your sliced mushrooms to the hot skillet (you might need an extra drizzle of oil). Let them cook, stirring occasionally, until they’re golden brown and their moisture has cooked off. Then, proceed with the recipe as written—add the shallots, garlic, etc. The fresh spinach gets tossed in at the very end, after you’ve combined the pasta and sauce. Turn off the heat and stir for one minute; the residual heat of the sauce will wilt it perfectly without making it watery.
• Kate’s Extra Tip: If you want to sneak in even more green, tender-steamed broccoli florets are fantastic folded in at the very end. They trap the sauce perfectly.

2. The ‘Autumn’ Variation (Pear & Toasted Walnut)

Okay, this is the version I make when I want to show off just a little bit. I know pears and walnuts in a pasta dish might sound surprising, but the result is a total showstopper. Just imagine this: the sweet, subtle crunch of a crisp pear cuts right through the creamy tang of the gorgonzola, followed by the deep, earthy snap of a perfectly toasted walnut. It’s a stunning explosion of textures and flavors that feels so elegant and thoughtful.

• What you’ll need: 1 firm pear (a Bosc or Anjou works best), cored and thinly sliced, and ½ cup of walnut halves.
• How to do it: First, toast your walnuts. Just toss them in a dry skillet over medium heat for 3-5 minutes until they smell nutty and fragrant. Set them aside immediately. Follow the main recipe exactly. When you toss the pasta and parsley into the finished sauce, gently fold in the sliced pears as well. You just want to warm them through, not cook them down. Serve the pasta into bowls and then sprinkle those glorious toasted walnuts over the top. The crunch is everything here.
• Kate’s Extra Tip: Feeling adventurous? Try swapping the pear for halved red grapes. They create these amazing little bursts of sweet-tart flavor that just pop in your mouth.

3. The ‘Next Day’s Lunch’ Twist (Cold Pasta Salad)

Don’t just reheat your leftovers—reimagine them! This is my secret trick for turning this dinner into a phenomenal lunch for the next day.

• How to do it: The cold sauce will be quite thick. To turn it into more of a “dressing,” spoon the leftover pasta into a bowl and thin the sauce with a drizzle of good-quality olive oil and a bright squeeze of fresh lemon juice. Toss it all together. The lemon and oil lighten everything up beautifully.
• The Finishing Touch: To make it a true pasta salad, toss in a big handful of fresh, peppery arugula or extra baby spinach. You can also add some chopped celery for crunch or some leftover roasted vegetables. It completely transforms the dish into something new and exciting.

Storing, Freezing & Reheating

There’s nothing better than knowing you have a bowl of this incredible pasta waiting for you for lunch. But storing and reheating cream sauces requires a gentle touch to bring them back to life properly. Here’s how I ensure my leftovers are just as good as the first time.

Storing in the Refrigerator

Once the pasta has cooled completely, transfer it to an airtight container. This is important—it keeps the chicken and pasta from drying out and prevents the sauce from absorbing any unwanted “refrigerator flavors.” Stored this way, it will keep beautifully for up to 3 days.

A Note on Freezing

I’m going to be straight with you. Can you freeze this dish? Technically, yes. Should you? I really don’t recommend it.

Dairy-based cream sauces have a nasty habit of separating when they’re frozen and thawed. The fat and the liquid just don’t want to play nicely anymore, and you can end up with a grainy or broken texture. You lose all that silky magic we worked so hard to build. If you absolutely must, your best bet is to freeze the sauce itself (without the pasta or chicken) in an airtight container for up to a month. Thaw it overnight in the fridge and then reheat it very gently before tossing with freshly cooked pasta and chicken.

The Absolute Best Way to Reheat (And Why It Works)

Whatever you do, please step away from the microwave. Blasting this dish with intense, uneven heat is a one-way ticket to tough, rubbery chicken and a greasy, separated sauce.

The real secret is to reheat it gently on the stovetop.

1. Place the leftover pasta in a cold skillet or saucepan. Don’t preheat it!
2. Add a splash of liquid. A tablespoon or two of milk, heavy cream, or even chicken broth is perfect.
3. Heat it slowly over low-medium heat, stirring gently and frequently until it’s warmed through.

Why this method is foolproof: The gentle, even heat of the skillet, combined with that little splash of fresh liquid, gives the sauce a chance to come back together properly. It allows the fats and liquids in the gorgonzola and cream to re-emulsify, waking up the sauce and bringing it back to its original silky, luscious state. It takes a few extra minutes, but the payoff in texture and flavor is 100% worth it. Your chicken will stay tender, and the sauce will be perfect.

What to Serve With This Dish

This chicken gorgonzola pasta is the star of the show, but the right supporting cast can make the whole meal shine. Here are my go-to pairings that never fail.

A Simple Lemony Arugula Salad

• Why it works: This is my number one choice, hands down. The rich, fatty cream sauce is just begging for something sharp and acidic to cut through it. The peppery bite of the arugula and a simple vinaigrette made with lemon juice and good olive oil act as the perfect counterbalance. It cleanses your palate and gets you ready for the next creamy bite.

Garlic Roasted Broccolini or Asparagus

• Why it works: You can’t go wrong with a simple, perfectly cooked green vegetable. Roasting broccolini or asparagus with a bit of garlic and olive oil until it’s tender-crisp adds a touch of welcome bitterness and a wonderful textural contrast. That slight char and snap is just fantastic next to the soft pasta. I’m a huge believer in adding greens to round out a rich pasta dinner. In fact, if you love the idea of greens in your pasta, my Artichoke Spinach Chicken Pasta is another weeknight winner you have to try.

Crusty, Warm Bread

• Why it works: Okay, let’s be honest with ourselves. There is going to be some of that glorious, liquid-gold gorgonzola sauce left in the bottom of your bowl. It would be a culinary crime to let it go to waste. A chunk of warm, crusty baguette or a slice of simple garlic bread is non-negotiable. It’s the perfect tool for the most important job: mopping up every last drop.

Frequently Asked Questions (FAQs)

I get a lot of questions about this recipe, and I love answering them. Here are some of the most common things people ask, answered right here so you can cook with total confidence.

What’s the secret to a smooth Gorgonzola sauce that isn’t grainy?

• The secret is twofold: the right cheese and the right cream. First, you must use a soft Gorgonzola Dolce, not the firmer Gorgonzola Piccante. The ‘Dolce’ variety is naturally creamier and is made to melt seamlessly into sauces. Second, use full-fat heavy cream. Its high fat content is what keeps the sauce stable and emulsified, preventing it from breaking or turning grainy when heated. These two things are my non-negotiable insurance policy for a perfectly silky sauce every time.

Do Gorgonzola and blue cheese taste similar?

• That’s a great question because it can be confusing! Here’s the simple answer: Gorgonzola is a type of blue cheese, but not all blue cheeses are Gorgonzola. Think of it like this: all squares are rectangles, but not all rectangles are squares. Gorgonzola is specifically from Italy and is generally milder, more buttery, and creamier than many other types of blue cheese you might be familiar with, like a sharp French Roquefort or a tangy Danish Blue. Gorgonzola Dolce, in particular, is the gentlest of the bunch.

What seasonings go well with Gorgonzola?

• Gorgonzola is a big flavor, so it plays well with others that can either complement it or contrast with it. If you want to experiment, fresh herbs like thyme or sage are fantastic, especially with the chicken. A tiny pinch of nutmeg is a classic chef’s secret in cream sauces that adds warmth. And if you like a little heat to cut the richness, a sprinkle of red pepper flakes stirred into the sauce at the end is absolutely divine.

Connect, Engage & Convert

Tried this Chicken Gorgonzola Pasta recipe? I genuinely want to know what you think and what creative twists you came up with! Please leave a comment and a star rating below to share your experience.

And if you’re always looking for another fantastic chicken pasta dinner, you are in the right place. My family is obsessed with the smoky kick of this Chipotle Chicken Pasta, and you can find this recipe and more inspiration in my ultimate collection of crave-worthy chicken pasta dishes.

Want my secret family recipes, pro tips, and easy dinner ideas sent straight to your inbox? Sign up for the KitchensLovers newsletter and never wonder what to make for dinner again.

Kate Thompson created KitchensLovers.com to simplify dinner for real-life families. She develops easy, flavor-packed chicken pasta recipes tested dozens of times to guarantee results. Her motto: ‘Easy Pasta, Every Time.’

This recipe was last tested and updated in June 2025 to ensure perfect results.