Four Cheese Sauce
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
728 kcal
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Course
Main Course
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Cuisine
Italian, International
Four Cheese Sauce
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
for the pasta:
- 1 lb (450g) chicken breast
- 2 tablespoons flour optional
- 2 tablespoons Frying oil
- ½ head broccoli
- 8 ½ oz (240g) fusilli (spirals) pasta about 3 cups uncooked pasta
for the four cheese sauce:
- 1 tablespoon butter
- 3 cloves garlic finely chopped
- 1 teaspoon dried basil
- ½ teaspoon onion powder
- ½ cup Gorgonzola cheese 3.5oz/100g, I used gorgonzola dolce
- ½ cup grated Parmesan cheese 1½oz/45g, grated on the small holes of a box grater
- 1 cup grated Mozzarella cheese 3.5oz/100g, grated on the large holes of a box grater
- ½ cup cream cheese 3.5oz/100g
- ¾ cup milk 120ml
- 1 tablespoon lemon juice
- salt and pepper to taste
to garnish (optional):
- toasted flaked almonds
- chopped parsley
- grated Parmesan cheese
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Instructions
- Prepare all the ingredients: divide the broccoli into florets, cut the chicken breast into 1-inch (2.5 cm) cubes, chop the garlic very finely, grate the mozzarella and parmesan cheese.
- Cook the pasta and broccoli: Cook the pasta al dente (it should have a bite to it) and steam (or cook) the broccoli. I like to cook the pasta in a pot and steam the broccoli in a sieve above the pot (see the photos in the post). So there's a pot with pasta, a sieve with broccoli florets hung above the pot, and all of that is covered with a lid. Fusilli pasta, that I have used, needs to be cooked for 10 minutes and the broccoli needs to be steamed for 8 minutes. While the pasta is cooking, cook the chicken and prepare the sauce.
- Cook the chicken: Season the chicken with salt and pepper and toss with flour. Heat the oil over high heat in a big frying pan. Once hot, add the chicken pieces in an even layer. Don't stir for the first 2 minutes (to let the chicken brown), then cook, stirring until the chicken is cooked through (no longer pink inside). Transfer the chicken to a plate.
- Make the cheese sauce: Add the butter to the pan, when it's sizzling add finely chopped garlic, dry basil, and onion powder and cook, stirring, over medium heat for a minute.
- Add all 4 kinds of cheese and milk to the pan and cook until the cheeses are melted and the sauce has thickened (if it's too runny, just cook it a little longer, stirring from time to time). Season the sauce with salt, pepper, and lemon juice.
- Assemble: Add the chicken back to the pan, add the cooked pasta and steamed broccoli. Stir everything together. Season a little more with salt, pepper and lemon juice, if necessary.
- You can garnish the dish with grated parmesan cheese, chopped parsley, and toasted flaked almonds, if you wish.
- Enjoy!
Notes
- If not using flour, add just 1/2 cup of milk.
- Cheese - you can use other cheese varieties, just make sure to add both creamy and strongly tasting kinds of cheeses. Other types of cheese that would work: pecorino, fontina, gruyere, provolone, taleggio, or blue cheese.
- You can omit the chicken completely to make it vegetarian.
- What you could also add - instead of broccoli, kale, sauteed zucchini, or spinach would also work great.
- You can completely omit the chicken and broccoli and serve this cheesy sauce pasta as a side dish with steak or pan-fried chicken breast or fish.
- Instead of pasta, you can serve the cheese sauce with potato gnocchi.
- Calories count = 1 serving (1/4 of the recipe, this is only an estimate!).
Nutrition Information
Show Details
Calories
728kcal
(36%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 728 kcal
% Daily Value*
| Calories | 728kcal | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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