5.0 from 15 votes
Biltmore Estate Chicken Gorgonzola Pasta
Enjoy an incredible pasta dish with creamy gorgonzola sauce and tender chicken.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 1213 kcal
Course:
Main Course
Cuisine:
American
Ingredients
- 4 boneless skinless chicken breast halves about 4 to 6 ounces each
- 6 tablespoons fresh lemon juice
- 1/4 cup olive oil divided use
- 2 teaspoons minced garlic divided use
- salt to taste
- freshly ground black pepper to taste
- 1/4 cup finely chopped onion
- 1 1/2 cups heavy cream
- 4 fresh sage leaves chopped (optional)
- 1/4 cup + 2 tablespoons chopped fresh parsley divided use
- 12 ounces rigatoni pasta preferably multicolored
- 1/3 cup all-purpose flour seasoned with salt and pepper
- 1/4 cup dry white wine
- 1 cup crumbled gorgonzola or blue cheese
- 1/2 cup freshly grated Parmesan cheese
Instructions
- Lightly pound each chicken breast between 2 pieces of plastic wrap.
- In a glass or porcelain dish, combine the lemon juice with 1 tablespoon of olive oil, and 1 teaspoon of garlic. Season with salt and pepper to taste.
- Place the chicken in the marinade. Cover and refrigerate for no more than 2 hours.
- To make the sauce, heat 1 tablespoon of olive oil in a 2-quart saucepan over medium heat. Add the onion and the remaining teaspoon of garlic. Cook, stirring, over low heat for 5 minutes or until the onion is tender. Add the cream and bring to a boil. Then add the sage and 1/4 cup parsley. Remove from the heat and set aside.
- To make the rigatoni, bring 3 quarts of salted water to a boil in a stock pot. Boil the rigatoni for about 12 minutes, or according to the package directions. Drain and set aside.
- Meanwhile, remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides.
- Heat the remaining 2 tablespoons of olive oil in a 12-inch skillet over medium heat. Cook the chicken for about 5 minutes per side or until completely cooked through. Transfer the chicken to a plate and loosely cover with foil to keep warm.
- Add the white wine to the skillet and boil, stirring with a wooden spoon, until there are only 2 tablespoons of liquid in the pan. Add the reserved sauce and bring to a boil. Add the Gorgonzola and Parmesan cheeses and simmer. Remove from the heat and season with salt and pepper to taste.
- To assemble the dish, toss the pasta with sauce until well coated. Divide the pasta between 4 dishes, top each portion with chicken, and garnish with parsley. Serve immediately.
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Nutrition Information
Calories
1213kcal
(61%)
Carbohydrates
78g
(26%)
Protein
73g
(146%)
Fat
65g
(100%)
Saturated Fat
31g
(155%)
Cholesterol
297mg
(99%)
Sodium
901mg
(38%)
Potassium
1270mg
(36%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
2175IU
(44%)
Vitamin C
20.8mg
(23%)
Calcium
395mg
(40%)
Iron
3.1mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1213
% Daily Value*
| Calories | 1213kcal | 61% |
| Carbohydrates | 78g | 26% |
| Protein | 73g | 146% |
| Fat | 65g | 100% |
| Saturated Fat | 31g | 155% |
| Cholesterol | 297mg | 99% |
| Sodium | 901mg | 38% |
| Potassium | 1270mg | 27% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 2175IU | 44% |
| Vitamin C | 20.8mg | 23% |
| Calcium | 395mg | 40% |
| Iron | 3.1mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.