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Fettuccine with Chicken, Leeks, and Gorgonzola
Fettuccine with Chicken, Leeks, and Gorgonzola
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Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
Indulgent spinach fettuccine with creamy Gorgonzola sauce, chicken, and leeks can easily be made vegetarian.
Ingredients:
  • 1 (12 ounce) package dry spinach fettuccine
  • 2 tablespoons olive oil, divided
  • 1 tablespoon butter
  • 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
  • 2 large leeks, chopped, or more to taste
  • 2 cloves garlic, chopped, or more to taste
  • 1 cup chicken broth
  • 1 cup heavy whipping cream
  • 0.33333334326744 cup crumbled Gorgonzola cheese
  • 0.5 cup chopped toasted walnuts
  • 1 bunch chopped fresh parsley for garnish
Instructions:
  • Fill a large pot with salted water and bring to a rolling boil. Boil fettuccine until al dente, about 8 minutes. Drain and toss with 1 tablespoon of olive oil. Keep warm.
  • In a skillet over medium heat, heat the remaining olive oil and butter. Add chicken and leeks, cooking until leeks are tender and chicken is cooked through, about 5-7 minutes. Add garlic and cook until fragrant, about 1-2 minutes. Pour in chicken broth and cook for an additional 2-3 minutes. Stir in heavy cream and simmer until thickened, about 5 minutes.
  • Combine the Gorgonzola cheese and walnuts with the chicken in the skillet, simmer until cheese melts for 2 to 3 minutes. Season with salt and pepper, then mix in cooked pasta. Garnish with parsley before serving.

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