Gorgonzola Farfalle Recipe

Cook pasta

Bring a large pot of salted water to a rolling boil. Add 12 oz farfalle and cook until al dente according to package directions (usually 10–12 minutes). Reserve 1 cup of pasta cooking water, then drain pasta and set aside.

Prepare and grill chicken

While pasta cooks, pat 1 lb chicken breasts dry, season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 1–1½ tbs olive oil in a grill pan or skillet over medium-high heat until shimmering. Cook chicken 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. Transfer to a cutting board and let rest 5 minutes, then slice into 1/2-inch strips or bite-sized pieces.

Slice mushrooms and onions

Clean and slice 8 oz mushrooms into 1/4-inch slices. Peel and thinly slice 1 large yellow onion and 2 shallots. Mince 2 cloves garlic.

Caramelize onions

In a wide skillet over medium-low heat, melt 2 tbs butter with 1 tbs olive oil. Add the sliced onion and a pinch of salt. Cook, stirring occasionally, until deep golden and sweet, about 25–30 minutes. If onions brown too quickly, lower heat. When onions are nearly done (soft and deep brown), set aside on a plate.

Sauté mushrooms and shallots

Increase heat to medium-high and add 1 tbs olive oil to the same skillet. Add sliced mushrooms and cook without crowding until they release liquid and brown, about 6–8 minutes. Add sliced shallots and cook 2 more minutes until softened. Stir in minced garlic and cook 30 seconds until fragrant. Season with a pinch of salt and 1/4 tsp black pepper. Remove from skillet and keep warm with the caramelized onions.

Make a roux

Wipe the skillet clean and melt 2 tbs unsalted butter over medium heat. Sprinkle 2 tbs all-purpose flour into the melted butter and whisk continuously for 1–2 minutes until the raw flour smell is gone and the roux is lightly golden.

Add liquids

Slowly whisk in 1/2 cup chicken stock, 1 cup whole milk, and 1/2 cup heavy cream, whisking constantly to avoid lumps. Bring the mixture to a gentle simmer and cook 3–5 minutes until it begins to thicken to a light cream consistency.

Incorporate cheeses and seasonings

Reduce heat to low. Crumble and add 4 oz gorgonzola cheese in small pieces, stirring until melted and smooth. Stir in 2 tbs grated Parmesan (optional). Season with 1/4 tsp red pepper flakes (if using), and taste—adjust salt and freshly ground black pepper as needed. If the sauce is too thick, whisk in reserved pasta water, a few tablespoons at a time, until desired consistency is reached.

Add the drained farfalle to the sauce and gently toss to coat, adding up to 1/2 cup reserved pasta water to loosen the sauce if necessary. Return the caramelized onions, sautéed mushrooms and shallots, and grilled chicken slices to the pan and gently fold everything together so ingredients are evenly distributed and heated through (1–2 minutes).

Taste and adjust seasoning. Stir in 1 tsp lemon juice if using to brighten the flavors. Finish with 2 tbs chopped fresh parsley and an extra crack of black pepper. Serve hot, optionally offering extra crumbled gorgonzola at the table.