Pasta With Chicken & Four Cheeses

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Servings: 4 Difficulty: Advanced
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Creamy, rich Italian pasta with tender chicken and a blend of four distinct cheeses
Pasta With Chicken & Four Cheeses -Kvnh17 recipe image
Pasta With Chicken & Four Cheeses -Kvnh17 recipe image
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Pasta With Chicken & Four Cheeses

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 4 Calories: 733.9

Description

This luxurious pasta dish combines tender chicken breast with a velvety sauce made from heavy cream and canned plum tomatoes. The star of the recipe is the quartet of cheeses: creamy ricotta, sharp pecorino, mild Bel Paese, and tangy crumbled Gorgonzola, which create a complex and deeply savory flavor profile. The sauce is enriched with butter and olive oil, ensuring every bite is rich and satisfying. Perfect for a cozy weeknight dinner or a special family meal, this recipe delivers restaurant-quality comfort food.

Ingredients

Directions

  1. Melt 1 tablespoon of butter with olive oil in a heavy large saucepan over medium-low heat.
  2. Add the chopped onion, cover, and cook until translucent, stirring occasionally, for about 10 minutes.
  3. Add the minced garlic and stir for 1 minute until fragrant.
  4. Blend in the canned plum tomatoes (including puree if available).
  5. Increase heat to medium-high and simmer uncovered until the sauce thickens, stirring occasionally, for about 10 minutes.
  6. Season the tomato sauce lightly with salt and generously with fresh ground pepper.
  7. In a separate heavy large skillet, bring the heavy cream to a boil.
  8. Reduce heat and simmer the cream until it slightly thickens, about 5 minutes.
  9. Stir the thickened cream into the tomato sauce and keep warm.
  10. Cook the pasta in a large amount of boiling salted water until al dente.
  11. Cut the chicken breasts into bite-sized pieces.
  12. When the pasta is almost done, return the cheese sauce to a simmer.
  13. Add the chicken pieces to the sauce and stir until they are just firm and cooked through, about 2 minutes.
  14. Blend in the Bel Paese, ricotta, pecorino, gorgonzola, and the remaining 4 tablespoons of butter until melted and smooth.
  15. Drain the pasta well.
  16. Add the drained pasta to the sauce and toss thoroughly to coat.
  17. Adjust seasoning with more salt and pepper if needed.
  18. Spoon the mixture into heated bowls.
  19. Garnish with minced fresh parsley and serve immediately.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 733.9kcal
% Daily Value *
Total Fat 56.5g87%
Saturated Fat 31.9g160%
Cholesterol 190.4mg64%
Sodium 78.5mg4%
Total Carbohydrate 38.4g13%
Dietary Fiber 10.1g41%
Sugars 10.6g
Protein 26.5g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use canned whole plum tomatoes in puree for the best texture. If unavailable, crush whole tomatoes by hand or use a food processor briefly.

Parmesan can be substituted for pecorino if you prefer a less sharp flavor. Fontina can be substituted for Bel Paese cheese.

Ensure the chicken is fully cooked before serving. If using larger breasts, cut them into smaller pieces to ensure even cooking in the sauce.

For a richer sauce, you can add a splash of pasta water to help emulsify the cheese and cream.

Serve immediately as the sauce will thicken significantly upon cooling.

Keywords: pasta, chicken, four cheese, gorgonzola, ricotta, pecorino, bel paese, cream sauce, tomato sauce, italian dinner, penne, comfort food, weeknight meal, cheesy pasta, gourmet, easy dinner, family favorite, rich sauce
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