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Chicken Pesto Gorgonzola


Chef Aly’s Chicken Pesto Gorgonzola

With the Hestan 10-piece collection in your cabinet, you’re always ready for entertaining or just enjoying a satisfying family dinner. Hestan Culinary Chef Ambassador Aly Romero recently pulled out her 3.5qt Sauté Pan and 8qt Stockpot to create this rich and comforting dish.

Course: Main Dish
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 6 people

Ingredients:

  • 4 Tbsp Extra Virgin Olive Oil, divided
  • 3 Chicken Breasts, diced into 1″ bite-sized pieces
  • Kosher Salt and Black Pepper
  • 1/4 cup Chicken Stock
  • 2 Tbsp Butter
  • 1 Shallot, diced
  • 3 Garlic Cloves, minced
  • 8 oz. Button or Cremini Mushrooms, sliced
  • 1 lb. Pasta (bow tie, rigatoni or similar)
  • 4 oz. Heavy Cream
  • 8 oz. Pesto, homemade or store bought
  • 1/3 cup Gorgonzola Cheese Crumbles
  • 3 oz. Sun-Dried Tomatoes, julienned
  • 2 Tbsp Fresh Basil, julienned
  • Fresh Parmesan, grated

Instructions:

STEP 1: Dice chicken into 1″ bite-sized pieces, adding salt and pepper. Heat a sauté pan over medium high heat for 1-2 minutes. Add extra virgin olive oil and heat another 1-2 minutes. Add chicken in batches so you don’t overcrowd the pan. Let it cook for about 2 minutes undisturbed so it browns, then flip. Cook for another 2 minutes, or until just cooked through; it will cook a little longer later in the sauce. Set chicken aside to add back in later.

STEP 2: In the same sauté pan, while the pan is still hot, add the chicken stock to deglaze the pan, scraping up any browned bits with a wooden spoon, until stock is almost completely evaporated. Then add equal amounts of extra virgin olive oil and butter, about 2 Tbsp of each. Add sliced mushrooms and let sit for a minute, to brown along the edges. Stir and continue to cook for 3-4 minutes. Add shallots and garlic and cook 1 minute. Season with salt and pepper and stir to combine. Remove to a separate bowl.

STEP 3: Bring a stock pot of water to a boil and salt the water generously; cook pasta for 2 minutes less than instructions for al dente.

STEP 4: In the sauté pan, add heavy cream, pesto and gorgonzola cheese over a low simmer. Let it simmer for a few minutes while pasta is cooking, whisking occasionally. Add the cooked pasta to the sauce, the mushroom mixture, julienned sun-dried tomatoes, cooked chicken and some parmesan cheese. Stir to combine in the sauce. Let everything combine for 1-2 minutes and then serve.

STEP 5: To serve, place in a large pasta bowl and top with julienned fresh basil and a little more parmesan cheese and drizzle a good quality extra virgin olive oil.

Recipe Notes:

Reserve one cup of pasta water to add in a little at a time to loosen the sauce at the end, if needed. You can either use julienned sun-dried tomatoes in oil or, if you use the dried ones, reconstitute them on the stove by simmering them for 3-4 minutes in a pot of water before slicing.

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