Penne tossed with spinach and hot cherry peppers in a delicious gorgonzola cream sauce

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente. Drain and set aside.

Cook the Pasta

While pasta is cooking, season the chicken breast with salt and black pepper. In a large skillet, heat olive oil over medium heat. Cook the chicken for about 6-7 minutes on each side or until cooked through. Remove from skillet and let it rest before slicing.

Prepare the Chicken

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream and bring to a gentle simmer. Stir in the Gorgonzola cheese until melted and smooth. Add hot cherry peppers and spinach, cooking until the spinach wilts.

Make the Gorgonzola Cream Sauce

Add the cooked penne to the sauce, tossing to coat evenly. Slice the chicken and place it on top of the pasta. Adjust seasoning with salt and pepper as needed.

Combine Everything

Serve hot, garnished with additional Gorgonzola cheese if desired.

Serve

spicy chicken gorgonzola

Recipe information

Get This Recipe In Your Inbox

Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!