This delicious, rich, and creamy Gorgonzola fettuccine pasta dish is one of my very favorites. It’s also wonderful the next day if you are lucky enough to have leftovers! Omit the chicken for a delicious vegetarian dish. You can also use multi-colored fettuccine pasta.
- 1 (12 ounce) package dry spinach fettuccine
- 2 tablespoons olive oil, divided
- 1 tablespoon butter
- 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
- 2 large leeks, chopped, or more to taste
- 2 cloves garlic, chopped, or more to taste
- 1 cup chicken broth
- 1 cup heavy whipping cream
- ⅓ cup crumbled Gorgonzola cheese
- ½ cup chopped toasted walnuts
- salt and ground black pepper to taste
- 1 bunch chopped fresh parsley for garnish
- 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.
- 2 Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.
- 3 Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.
- Calories 616
- Carbohydrate 51.9 g
- Cholesterol 113.5 mg
- Fat 33.6 g
- Fiber 3.8 g
- Protein 28.9 g
- Saturated Fat 14.1 g
- Sodium 398.3 mg
- Sugar 4.4 g