If you love cheese, you’re going to adore my Gorgonzola Chicken Farfalle with Green Beans! It’s similar to mac and cheese, enhanced with delicious chicken and fresh green beans tossed in a creamy sauce of gorgonzola and sage. Plus, with the exception of cooking the pasta, this is a convenient one-pot meal!

I’ve been making Gorgonzola Chicken pasta for so long, I can’t even recall where I found the original recipe. However, one night, I was in a terrible rush. So I tossed my side veggie – namely fresh green beans – directly into the skillet. That move was a game changer, and nowadays, I add green beans every time!

NOTE: To save even more time, you can use precooked chicken and canned green beans. However, I highly recommend that you take the time to use fresh green beans and properly brown the chicken. The extra depth of flavor that you get from that Maillard reaction is worth the effort!

NOTE: Feel free to substitute your favorite pasta for the farfalle if you prefer. We’ve also used penne in this recipe, and it works well!

Gorgonzola Chicken Farfalle with Green Beans

8 oz farfalle pasta, uncooked
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
8 oz fresh green beans, cut into 2 inch pieces
1 TBSP olive oil
1 large garlic clove, minced
1/4 C white wine
1 C heavy whipping cream
1/4 C chicken broth
8 oz Gorgonzola cheese, crumbled
6-8 fresh sage leaves, julienned
Salt and pepper to taste
Grated Parmigiano-Reggiano cheese

Cook pasta according to package directions. For the last two minutes, add the cut green beans into the pot and cook them with the pasta. Once cooked, drain and set aside. Reserve several tablespoons of the cooking liquid.

Heat oil in a large skillet over medium heat. Add chicken pieces and cook until each piece reaches 165F and is nicely browned. Remove and set aside.

In the same skillet with the chicken drippings, add the garlic and cook for one minute. Add wine, stirring to loosen browned bits from pan. Add cream and broth. Simmer until the sauce is slightly thickened, about 3-5 minutes. Stir in the Gorgonzola cheese and sage; cook just until the cheese is melted and the sauce is smooth. If your sauce is too thick, add the reserved pasta cooking liquid to thin it out.

Return the pasta, green beans, and chicken to the skillet, directly into the sauce. Toss well to coat everything. Season with salt and pepper to taste. Sprinkle the top with Parmigiano-Reggiano cheese and serve immediately.