Gorgonzola Asparagus Chicken Pasta – Confidence

“Confidence” recipes are a series of recipes for folks who have a pretty good handle on their skills in the kitchen.

Gorgonzola Asparagus Chicken Pasta
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Gorgonzola Asparagus Chicken Pasta

Prep Time15 mins
Cook Time25 mins
Servings: 4


  • 1 pound fresh asparagus slender, thin pieces work best for this recipe
  • 1 pound cavatappi pasta (can substitute linguine or bowtie pasta instead)
  • 2 TBSP butter
  • 1 medium sized shallot
  • 1 pound of boneless skinless chicken breast
  • 1 5 ounce container of Gorgonzola cheese crumbles
  • 1 Cup heavy cream
  • 1 tsp dried tarragon or 2 TBSP fresh chopped tarragon
  • ½ Cup freshly shredded parmesan cheese
  • tsp red pepper flakes (more or less to taste)
  • 2 dashes of nutmeg
  • ½ tsp kosher salt
  • tsp fresh ground pepper


To start:

  • Rinse asparagus and slice into 1-inch-long pieces and set aside.
  • Dice the boneless skinless chicken breast into 1-inch cubes.
  • Prepare the pasta according to the package directions, to al dente doneness.
  • While the pasta is cooking, place the asparagus into the colander you will drain the pasta in.
  • Once the pasta is done, pour the hot water and pasta into the colander.
  • Return the pasta and asparagus to the pan.

While the pasta is cooking:

  • Sprinkle salt and pepper over the raw chicken breast, toss to coat.
  • Over medium heat in a large sauté pan, melt the butter and cook the shallots until tender.
  • Add the chicken and allow to brown then turn allowing the other side to brown.
  • Mix in the gorgonzola cheese, heavy cream, tarragon, and ¼ Cup of the parmesan cheese.
  • Sprinkle in the nutmeg and crushed red pepper flakes.
  • Combine the pasta/asparagus mixture with the chicken cheese mixture.
  • Top with remaining parmesan cheese when serving.


Serving suggestions:
Serve the same day with crusty bread and good butter.
Refrigerate leftovers immediately.

Need more help? See my “Need A Hand” version of this recipe.