Johnny Carino's Chicken Penne Gorgonzola Copycat Recipe
Creamy gorgonzola pasta with tender chicken, mushrooms & fresh tomatoes. Better than the restaurant original! Easy weeknight dinner.
Maker: Stephanie Manley
From: Website(view original)
Prep Time
10 min
Cook Time
20 min
Servings
Recipe details are AI-assisted from Stephanie Manley. Check the original source for creator context, updates, allergens, and any details the extraction may have missed.
About this saved recipe
Ingredients
- 1 pound boneless skinless chicken breast
- salt to taste
- ground black pepper to taste
- 2 tablespoons vegetable oil plus extra if needed
- 8 ounces white button mushrooms sliced
- 2 cups half and half
- 4 ounces Gorgonzola cheese crumbled
- 1/2 cup chopped red tomatoes
- 2 tablespoons shredded Parmesan cheese
Instructions
- 1Place each chicken breast between two sheets of plastic wrap on a cutting board. Gently pound the chicken to an even thickness of about 1/2 inch, starting from the center and working outward. Season with salt and pepper.
- 2Place the oil in a skillet over medium-high heat. When the oil is hot, place the chicken breasts in the skillet and cook for about 4 to 5 minutes per side, or until cooked through. Remove the chicken breasts from the skillet and let rest for several minutes before slicing into 1/4-inch slices.
- 3Place the skillet back over medium-high heat. Add an additional 1 to 2 tablespoons of oil to the skillet if needed, and sauté the mushrooms with about 1/2 teaspoon of salt until the mushrooms have browned.
- 4Prepare the pasta according to the package directions. Drain.
- 5To make the sauce, combine the half and half and Gorgonzola cheese in a saucepan over medium heat, stirring until slightly thickened. Add the sautéed mushrooms and mix well.
- 6To serve, divide the cooked pasta equally among 4 plates and top each with chicken slices. Drizzle with the sauce and top with chopped tomatoes and shredded Parmesan.