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Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce

Rated as 5 out of 5 Stars

"Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese."
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50 m servings 404
Original recipe yields 8 servings


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  1. Bring a large pot of lightly salted water to a boil. Cook bow tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and keep warm in the pot.
  2. Heat olive oil in a skillet over medium heat. Cook and stir shallot and garlic until fragrant and shallot has softened, 2 to 3 minutes. Pour in white wine and cook until reduced, about 5 minutes. Add Gorgonzola cheese and chicken stock; continue to cook until creamy, 5 to 7 minutes. Season sauce with salt and pepper.
  3. Add sauce, chicken, and sun-dried tomatoes to the cooked pasta in the pot. Toss until mixed well. Top with Parmesan cheese and serve.

Nutrition Facts

Per Serving: 404 calories; 14.1 47 17.4 41 704 Full nutrition

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I did make a couple small changes. I cubed the rotisserie chicken and had no farfalle so I used homemade fettuccine noodles. Actually I also massacred the directions too, but it still turned out...