5 from 12 votes
Johnny Carino's Chicken Penne Gorgonzola
Johnny Carino's Chicken Penne Gorgonzola combines pounded and pan-seared chicken breasts with sautéed mushrooms and penne pasta, all dressed in a creamy sauce made from half and half and crumbled gorgonzola cheese. The dish offers a rich, cheesy flavor with tender chicken slices and al dente pasta, finished with a sprinkle of Parmesan and fresh tomato for added texture and freshness.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
Calories:
880 kcal
Course:
Main Course
Cuisine:
Italian
Ingredients
- 1 pound boneless skinless chicken breast
- salt to taste
- black pepper to taste, ground
- 2 tablespoons vegetable oil plus extra if needed
- 8 ounces white button mushrooms sliced
- 1 pound penne pasta dry
- 2 cups half and half
- 4 ounces gorgonzola cheese crumbled
- 1/2 cup tomato chopped, red
- 2 tablespoons Parmesan Cheese shredded
Instructions
- Place each chicken breast between two sheets of plastic wrap on a cutting board. Gently pound the chicken to an even thickness of about 1/2 inch, starting from the center and working outward. Season with salt and pepper.
- Place the oil in a skillet over medium-high heat. When the oil is hot, place the chicken breasts in the skillet and cook for about 4 to 5 minutes per side, or until cooked through. Remove the chicken breasts from the skillet and let rest for several minutes before slicing into 1/4-inch slices.
- Place the skillet back over medium-high heat. Add an additional 1 to 2 tablespoons of oil to the skillet if needed, and sauté the mushrooms with about 1/2 teaspoon of salt until the mushrooms have browned.
- Prepare the pasta according to the package directions. Drain.
- To make the sauce, combine the half and half and Gorgonzola cheese in a saucepan over medium heat, stirring until slightly thickened. Add the sautéed mushrooms and mix well.
- To serve, divide the cooked pasta equally among 4 plates and top each with chicken slices. Drizzle with the sauce and top with chopped tomatoes and shredded Parmesan.
Cup of Yum
Notes
- Reheat by keeping components separate; reassemble before serving to avoid the sauce soaking into the pasta excessively.
Nutrition Information
Calories
880kcal
(44%)
Carbohydrates
94g
(31%)
Protein
53g
(106%)
Fat
32g
(49%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
4g
(24%)
Monounsaturated Fat
9g
(45%)
Trans Fat
0.04g
(2%)
Cholesterol
134mg
(45%)
Sodium
806mg
(34%)
Potassium
1145mg
(24%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
822IU
(16%)
Vitamin C
5mg
(6%)
Calcium
337mg
(34%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 880
% Daily Value*
| Calories | 880kcal | 44% |
| Carbohydrates | 94g | 31% |
| Protein | 53g | 106% |
| Fat | 32g | 49% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.04g | 2% |
| Cholesterol | 134mg | 45% |
| Sodium | 806mg | 34% |
| Potassium | 1145mg | 24% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 822IU | 16% |
| Vitamin C | 5mg | 6% |
| Calcium | 337mg | 34% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.