Blue Cheese Chicken Penne
Indulge in a creamy dish where melted Roquefort meets al dente penne and golden chicken strips. This quick recipe combines sophistication and comfort for a successful dinner in under 35 minutes. A creamy blue cheese AOP sauce coats every bite, enhanced by a touch of shallot and garlic. Perfect for a gourmet evening without fuss, it will delight strong cheese lovers.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Cook the penne al dente in a large pot of salted water. Before draining, reserve a ladle of cooking water, then drain the pasta.
- 2
Cut the chicken breasts into strips or cubes, season with pepper.
- 3
Finely chop the shallot and mince the garlic.
- 4
In a large skillet, melt butter and brown the chicken for 4-5 minutes. Set aside.
- 5
In the same skillet, sauté the shallot and garlic for 1-2 minutes.
- 6
Add the heavy cream and crumbled Roquefort cheese. Let it melt over low heat for 3-4 minutes, stirring.
- 7
Gradually add some reserved pasta water to adjust the sauce consistency. Add pepper.
- 8
Return the chicken and its juices to the sauce and let it simmer for 2 minutes.
- 9
Add the drained penne and toss to coat evenly.
- 10
Serve immediately, topped with Parmesan shavings and fresh herbs.
- Cut the chicken into uniform pieces for even cooking.
- Keep the heat low when melting the cheese to prevent the sauce from separating.
- The starchy pasta cooking water is perfect for adjusting the sauce texture.
- Serve with a rocket and walnut salad and a full-bodied white wine or a fruity Gamay.
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