Fettuccine with Chicken, Leeks, and Gorgonzola

Spinach fettuccine pasta is tossed with chicken, leeks, and a creamy Gorgonzola cheese sauce for a rich, delicious dinner that's easily made vegetarian by omitting the chicken.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 616 Calories

Ingredients

• 1 tablespoon butter
• 1 cup heavy whipping cream
• salt and ground black pepper to taste
• 1 cup chicken broth
• 2 tablespoons olive oil, divided
• 2 large skinless, boneless chicken breasts, cut into bite-sized pieces
• 1 bunch chopped fresh parsley for garnish
• 2 cloves garlic, chopped, or more to taste
• 1 (12 ounce) package dry spinach fettuccine
• 2 large leeks, chopped, or more to taste
• 0.5 cup chopped toasted walnuts
• 0.33333334326744 cup crumbled Gorgonzola cheese

Recipe Instructions

Step 1

Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and toss with 1 tablespoon olive oil. Set aside and keep warm.

Step 2

Heat remaining tablespoon olive oil and butter in a skillet over medium heat. Add chicken and leeks; cook and stir until leeks are tender and chicken is no longer pink in the center and juices run clear, 5 to 7 minutes. Add garlic; cook and stir until fragrant, 1 to 2 minutes. Pour in chicken broth; continue cooking 2 to 3 minutes more. Pour in heavy cream. Reduce heat; let simmer until thickened, about 5 minutes.

Step 3

Stir Gorgonzola cheese and walnuts into the skillet with the chicken; continue to simmer until cheese has melted, 2 to 3 minutes. Season with salt and pepper. Toss with cooked pasta. Top with parsley.