Penne Gorgonzola Recipe

Cook pasta

Bring a large pot of water to a rolling boil. Add 1 tbsp salt. Add 12 oz penne and cook according to package until al dente (about 10–11 minutes). Reserve 1 cup pasta cooking water, then drain pasta and set aside.

Prepare and season proteins

Pat 8 oz chicken breast dry and slice into 1/2-inch strips. Season chicken and 8 oz shrimp with 1 tsp salt and 1 tsp black pepper. Set aside.

Cook chicken

Heat 1 tbsp olive oil in a large skillet over medium-high heat. When shimmering, add chicken strips in a single layer and sear 3–4 minutes per side until golden and cooked through (internal temp 165°F/74°C). Remove chicken to a plate and tent with foil.

Cook shrimp

In the same skillet (add a bit more oil if necessary), add shrimp and cook 1–2 minutes per side until pink and opaque. Remove shrimp and keep with chicken. Wipe skillet lightly with a paper towel if excess fond remains but keep flavorful bits.

Sauté aromatics

Reduce heat to medium. Add 1 tbsp butter and 1 tbsp olive oil to the skillet. Add 1 small diced yellow onion and sauté 3–4 minutes until softened and translucent. Add 3 minced garlic cloves and cook 30–45 seconds until fragrant.

Cook mushrooms and spinach

Slice 8 oz mushrooms and add to the skillet. Cook 5–6 minutes until browned and liquid has mostly evaporated. Add 4 oz baby spinach and cook 1–2 minutes until wilted. Season lightly with a pinch of salt and pepper.

Deglaze and build sauce

Pour in 1 cup low-sodium chicken broth to deglaze the pan, scraping up browned bits. Stir in 1 cup heavy cream and 1 tsp Dijon mustard. Bring to a gentle simmer over medium-low heat.

Incorporate cheeses

Add 4 oz crumbled Gorgonzola and 1 oz grated Parmesan in small batches, stirring until melted and smooth. If sauce is too thick, add reserved pasta water a few tablespoons at a time to reach desired consistency. Taste and adjust seasoning with salt and freshly ground black pepper to taste.

Combine pasta, proteins, and sauce

Return cooked chicken and shrimp to the skillet and stir to coat in the sauce. Add drained penne and toss gently to combine, heating through 1–2 minutes so flavors meld. If sauce needs loosening, add up to remaining reserved pasta water (use only as much as needed).

Finish and serve

Stir in 2 tbsp chopped parsley and 1 tsp lemon juice (optional) for brightness. Check final seasoning and add salt or pepper if needed. Serve immediately, garnished with extra Parmesan or Gorgonzola if desired.