Best 7 Bow Tie Pasta With Chicken Gorgonzola Sauce Recipes

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Indulge in a culinary symphony with our Bow Tie Pasta with Chicken Gorgonzola Sauce, a dish that tantalizes taste buds and captivates the senses. This delectable creation features tender bow tie pasta enveloped in a creamy, flavorful Gorgonzola sauce, complemented by succulent chicken, vibrant sun-dried tomatoes, and a medley of herbs. The rich, nutty flavor of Gorgonzola cheese pairs harmoniously with the savory chicken, while the sun-dried tomatoes add a burst of sweetness and tang. This culinary masterpiece is a delightful symphony of textures and flavors that will leave you craving more.

In addition to the Bow Tie Pasta with Chicken Gorgonzola Sauce, this article presents a diverse collection of tantalizing recipes that cater to various tastes and preferences. Embark on a culinary journey with our Creamy Sun-Dried Tomato Pasta, a vegetarian delight that showcases the vibrant flavors of sun-dried tomatoes, sweet bell peppers, and spinach, all enveloped in a luscious cream sauce.

For those seeking a hearty and flavorful meal, our Chicken and Vegetable Stir-Fry is an excellent choice. This dish combines tender chicken, an array of crisp vegetables, and a flavorful sauce, resulting in a satisfying and nutritious meal.

If you're in the mood for something light and refreshing, our Caprese Pasta Salad is the perfect option. This colorful salad features juicy tomatoes, fresh basil, and creamy mozzarella cheese, all tossed in a tangy balsamic vinaigrette. It's a delightful blend of flavors and textures that will transport you to the heart of Italy.

Explore the culinary delights of our recipe collection and discover new favorites that will tantalize your taste buds and leave you craving more. Whether you're a seasoned cook or just starting your culinary adventures, these recipes offer something for everyone.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN AND BOW TIE PASTA



Chicken and Bow Tie Pasta image

Easy and delicious chicken and bow-tie pasta with a white cream sauce.

Provided by Cooking Mama

Categories     Main Dish Recipes     Pasta     Chicken

Time 40m

Yield 4

Number Of Ingredients 9

4 boneless, skinless chicken breast halves
1 (12 ounce) package farfalle (bow tie) pasta
1 (14 ounce) can chicken broth
1 head broccoli, cut into florets
1 medium red bell pepper, thinly sliced
2 cloves garlic, minced
salt and pepper to taste
2 (8 ounce) containers chive and onion cream cheese
¼ cup freshly grated Parmesan cheese

Steps:

  • Place chicken in a saucepan, and add water to cover. Boil 20 minutes. Allow to cool, then pull meat into shreds.
  • Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain.
  • In a large skillet over medium-high heat, combine chicken broth, red pepper, garlic, broccoli, salt and pepper. Cover, and simmer for 8 to 10 minutes, until broccoli is crisp-tender. Stir in cream cheese until smooth. Mix in chicken and pasta until evenly coated. Garnish with Parmesan cheese.

Nutrition Facts : Calories 894.1 calories, Carbohydrate 76.3 g, Cholesterol 183.7 mg, Fat 41.6 g, Fiber 5.4 g, Protein 47 g, SaturatedFat 27 g, Sodium 1721.9 mg, Sugar 13.1 g

BOW TIES WITH GORGONZOLA SAUCE



Bow Ties with Gorgonzola Sauce image

The name may sound fancy, but this pasta dish is comforting and simple to prepare. Add a mixed green salad to make it a complete meal for any occasion. -Nadine Mesch, Mount Healthy, Ohio

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 10

1 package (16 ounces) bow tie pasta
1 package (16 ounces) bulk pork sausage
2 tablespoons butter
2 tablespoons all-purpose flour
1-1/2 cups half-and-half cream
3/4 cup crumbled Gorgonzola cheese
3/4 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
4 cups fresh spinach, lightly packed
3 tablespoons minced fresh basil

Steps:

  • Cook pasta according to package directions. Drain; return to pan. Meanwhile, in a large skillet, cook sausage over medium heat until no longer pink, 4-6 minutes, breaking into crumbles; drain., In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in cream. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Remove from heat. Stir in cheese, salt and lemon pepper. Add cheese sauce, sausage and spinach to hot pasta; toss to combine. Sprinkle with basil.

Nutrition Facts : Calories 475 calories, Fat 24g fat (11g saturated fat), Cholesterol 70mg cholesterol, Sodium 813mg sodium, Carbohydrate 46g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

BOW TIE PASTA WITH CHICKEN & GORGONZOLA SAUCE



Bow Tie Pasta with Chicken & Gorgonzola Sauce image

This dish is similar to one that Sierra Nevada Brewery & Restaurant serves that I love so much! This is my rendition of it.

Provided by Joyce Newman

Categories     Pasta

Time 35m

Number Of Ingredients 12

2 chicken breast halves, cooked and cubed ( i use store bought rotisserie chicken)
8 oz bow-tie pasta, uncooked
1/2 lb fresh asparagus
3 green onions
1/4 c fresh parsley
1 clove garlic, minced
4 oz gorgonzola cheese, crumbled (1 tub)
4 oz monterey jack cheese or colby/ jack
1/3 c parmesan cheese, shredded or shavings for garnish
1/2 c heavy cream
2 Tbsp olive oil
1/2 tsp cracked black pepper

Steps:

  • 1. Clean and snap asparagus where tender, then cut into 1" diagonal pieces. Clean and slice green onions. Mince garlic and chop 1/4 cup of parsley. Reserve a few springs of parsley for garnish.
  • 2. Cook pasta as directed. Add sliced asparagus into boiling pasta the last 5 minutes of pasta cooking time.
  • 3. Meanwhile, in a large skillet; heat olive oil. Cook onions, garlic and parsley on med-high heat for about 5 minutes or until onions are tender. Add chicken and stir. Add heavy cream and bring to a slow boil. Add jack cheese and gorgonzola cheese. Stir while melting cheese. Reduce heat to medium-low heat, simmer for 3-5 minutes.
  • 4. Drain pasta and asparagus. Pour into gorgonzola cheese sauce, half of the pasta at a time. After first half, add as much of the remaining pasta to the sauce to accommodate your liking.
  • 5. Add cracked pepper and parmesan shavings and a spring of parsley for garnish. Serve with a side salad and crusty garlic bread. Pairs well with a Chardonnay or Pinot Noir. Enjoy!

FARFALLE (BOW TIES) WITH GORGONZOLA SAUCE



Farfalle (Bow Ties) with Gorgonzola Sauce image

From a Toronto Restaurant I frequented in the 80's. It looks lovely with green Farfalle but works well with plain as well.

Provided by Lesley Snow

Categories     Pasta

Time 30m

Number Of Ingredients 10

3 Tbsp butter
3 shallots, minced
1 lb green or regular farfalle, fusilli or penne
1/2 c chicken stock
8 oz gorgonzola dolce cut in to small peices
3/4 c heavy cream
1 zest of 1 lemon
6 fresh sage leaves coarsely chopped
bunch handful of fresh chopped italian parsley
salt & pepper to taste

Steps:

  • 1. Bring a large pot of water to a boil. Heavily salt the boiling water - add the pasta and cook until al dente (see package directions for time)
  • 2. While waiting for the water to boil and the pasta to cook melt butter in a large frying pan and saute the shallots until soft - about 3 - 4 minutes
  • 3. Reduce the heat for the frying pan to low and add stock, cheese, cream and lemon zest. Season to taste with S&P and stir until the mix is smooth and melted - about 4 mins
  • 4. Drain the pasta reserving some of the liquid. Add the pasta, sage and parsley to the pan with the sauce and toss until it is well coated. If the sauce seems too thick you can add a splash of pasta water or chicken stock. Serve immediately

PARMESAN BOW TIE PASTA WITH CHICKEN



Parmesan Bow Tie Pasta with Chicken image

On lazy summer weekends, we like chicken and yellow squash tossed with bow tie pasta. Add extra fresh grated Parmesan for a Sunday touch. -Sarah Smiley, Bangor, Maine

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 package (16 ounces) bow tie pasta
5 tablespoons butter, divided
1 pound boneless skinless chicken breasts, cut into 1-inch pieces
1 teaspoon salt, divided
1 teaspoon pepper, divided
2 medium yellow summer squash or zucchini, cut into 1-inch pieces
3 tablespoons all-purpose flour
2 garlic cloves, minced
1-1/2 cups fat-free milk
3/4 cup grated Parmesan cheese

Steps:

  • In a 6-qt. stockpot, cook pasta according to package directions., In a large cast-iron or other heavy skillet, heat 1 tablespoon butter over medium heat. Add chicken; cook and stir until no longer pink, 7-9 minutes. Add 1/4 teaspoon each salt and pepper; remove from pan. In same pan, heat 1 tablespoon butter over medium heat. Add squash; cook and stir until tender, 3-5 minutes. Remove from heat., In a small saucepan, melt remaining 3 tablespoons butter over medium heat. Stir in flour and garlic until blended; gradually whisk in milk. Bring to a boil, stirring constantly until thickened, 1-2 minutes. Remove from heat; stir in cheese and the remaining salt and pepper., Drain pasta; return to pot. Add chicken, squash and sauce; heat through, stirring to combine.

Nutrition Facts : Calories 528 calories, Fat 16g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 690mg sodium, Carbohydrate 64g carbohydrate (7g sugars, Fiber 4g fiber), Protein 33g protein.

PASTA WITH CHICKEN AND SUN-DRIED TOMATOES IN GORGONZOLA SAUCE



Pasta with Chicken and Sun-Dried Tomatoes in Gorgonzola Sauce image

Store-bought rotisserie chicken is combined with a light Gorgonzola and wine sauce, tossed with bow tie pasta, and topped with Parmesan cheese.

Provided by Brian Graves

Categories     Main Dish Recipes     Pasta     Chicken

Time 50m

Yield 8

Number Of Ingredients 11

1 (16 ounce) package farfalle (bow tie) pasta
1 tablespoon olive oil
1 shallot, minced
1 tablespoon minced garlic
1 cup white wine
2 (5 ounce) packages crumbled Gorgonzola cheese
1 cup chicken stock
salt and ground black pepper to taste
3 cups shredded rotisserie chicken
1 cup chopped sun-dried tomatoes
¼ cup grated Parmesan cheese

Steps:

  • 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.
  • 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.
  • 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 : Calories 494.4 calories, Carbohydrate 47 g, Cholesterol 91 mg, Fat 16.1 g, Fiber 2.8 g, Protein 33.4 g, SaturatedFat 7.3 g, Sodium 954.6 mg, Sugar 5.1 g

FARFALLE WITH GORGONZOLA SAUCE



Farfalle with Gorgonzola Sauce image

Provided by Lucia Luhan

Categories     Pasta     Blue Cheese     Walnut     Bon Appétit

Yield Makes 4 first-course servings

Number Of Ingredients 5

1 1/4 cups crumbled Gorgonzola cheese (about 5 ounces)
1 cup whipping cream
8 ounces farfalle (bow-tie) pasta
1/3 cup walnuts, toasted, chopped
3 tablespoons chopped Italian parsley

Steps:

  • Combine 1 cup cheese and cream in heavy small saucepan. Cover and bring to boil over medium heat. Uncover; whisk until cheese melts and sauce is smooth, about 2 minutes. Set sauce aside.
  • Cook pasta in pot of boiling salted water until just tender but still firm to bite. Drain pasta; return to same pot. Add Gorgonzola sauce. Toss over medium heat until heated through and sauce coats pasta thickly, about 3 minutes. Season pasta with salt and pepper. Transfer to serving bowl. Sprinkle with remaining 1/4 cup cheese, walnuts and parsley.

Tips:

  • Choose the right pasta. Bow tie pasta, also known as farfalle, is a good choice for this dish because it holds the sauce well. You can also use other short pastas, such as penne or rotini.
  • Cook the pasta al dente. This means that the pasta should be cooked until it is tender but still has a slight bite to it. This will help the pasta to hold its shape and prevent it from becoming mushy.
  • Make sure the chicken is cooked through. To ensure that the chicken is cooked through, use a meat thermometer to check that it has reached an internal temperature of 165 degrees Fahrenheit.
  • Use a good quality Gorgonzola cheese. The quality of the Gorgonzola cheese will make a big difference in the flavor of the sauce. Look for a cheese that is creamy and flavorful.
  • Add the Gorgonzola cheese at the end of cooking. This will help to prevent the cheese from curdling.
  • Serve the pasta with a sprinkle of fresh parsley. This will add a pop of color and flavor to the dish.

Conclusion:

This bow tie pasta with chicken Gorgonzola sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The creamy sauce is made with Gorgonzola cheese, chicken, and mushrooms, and it is tossed with cooked pasta. The dish is then baked until it is bubbly and golden brown. This dish is sure to be a hit with your family and friends.

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