Prep 15m Cook 35m Additional - Ready In 50m
Servings 8 servings Calories 494.4

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Recipe Ingredients

  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 tablespoon minced garlic
  • 1 cup white wine
  • 2 (5 ounce) packages crumbled Gorgonzola cheese
  • 1 cup chicken stock
  • salt and ground black pepper to taste
  • 3 cups shredded rotisserie chicken
  • 1 cup chopped sun-dried tomatoes
  • ¼ cup grated Parmesan cheese

Cooking Directions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  2. 2 Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  3. 3 Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts

  • Calories 494.4
  • Carbohydrate 47 g
  • Cholesterol 91 mg
  • Fat 16.1 g
  • Fiber 2.8 g
  • Protein 33.4 g
  • Saturated Fat 7.3 g
  • Sodium 954.6 mg
  • Sugar 5.1 g


  1. I did make a couple small changes. I cubed the rotisserie chicken and had no farfalle so I used homemade fettuccine noodles. Actually I also massacred the directions too but it still turned out delicious! This is something a restaurant would serve and it s delicious!!!
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