Shopping from Canada?

Free ground shipping on all orders
Buy now, pay over time. Make monthly payments with no hidden fees

Chef Aly’s Chicken Pesto Gorgonzola

With the Hestan 10-piece collection in your cabinet, you’re always ready for entertaining or just enjoying a satisfying family dinner. Hestan Culinary Chef Ambassador Aly Romero recently pulled out her 3.5qt Sauté Pan and 1.5qt Saucepan to create this rich and comforting dish.

Course: Main Dish
Prep Time:​ ​20 minutes
Cook Time:​  ​30 minutes
Servings: 6 people


  • 4 Tbsp Extra Virgin Olive Oil, divided
  • 3 Chicken Breasts, diced into 1″ bite-sized pieces
  • Kosher Salt and Black Pepper
  • 1/4 cup Chicken Stock
  • 2 Tbsp Butter
  • 1 Shallot, diced
  • 3 Garlic Cloves, minced
  • 8 oz. Button or Cremini Mushrooms, sliced
  • 1 lb. Pasta (bow tie, rigatoni or similar)
  • 4 oz. Heavy Cream
  • 8 oz. Pesto, homemade or store bought
  • 1/3 cup Gorgonzola Cheese Crumbles
  • 3 oz. Sun-Dried Tomatoes, julienned
  • 2 Tbsp Fresh Basil, julienned
  • Fresh Parmesan, grated


  1. Dice chicken into 1″ bite-sized pieces, adding salt and pepper. Heat a sauté pan over medium high heat for 1-2 minutes. Add extra virgin olive oil and heat another 1-2 minutes. Add chicken in batches so you don’t overcrowd the pan. Let it cook for about 2 minutes undisturbed so it browns, then flip. Cook for another 2 minutes, or until just cooked through; it will cook a little longer later in the sauce. Set chicken aside to add back in later.
  2. In the same sauté pan, while the pan is still hot, add the chicken stock to deglaze the pan, scraping up any browned bits with a wooden spoon, until stock is almost completely evaporated.  Then add equal amounts of extra virgin olive oil and butter, about 2 Tbsp of each. Add sliced mushrooms and let sit for a minute, to brown along the edges. Stir and continue to cook for 3-4 minutes. Add shallots and garlic and cook 1 minute. Season with salt and pepper and stir to combine. Remove to a separate bowl.
  3. Bring a stock pot of water to a boil and salt the water generously; cook pasta for 2 minutes less than instructions for al dente.
  4. In the sauté pan, add heavy cream, pesto and gorgonzola cheese over a low simmer. Let it simmer for a few minutes while pasta is cooking, whisking occasionally. Add the cooked pasta to the sauce, the mushroom mixture, julienned sun-dried tomatoes, cooked chicken and some parmesan cheese. Stir to combine in the sauce.  Let everything combine for 1-2 minutes and then serve.
  5. To serve, place in a large pasta bowl and top with julienned fresh basil and a little more parmesan cheese and drizzle a good quality extra virgin olive oil.


Reserve one cup of pasta water to add in a little at a time to loosen the sauce at the end, if needed. You can either use julienned sun-dried tomatoes in oil or, if you use the dried ones, reconstitute them on the stove by simmering them for 3-4 minutes in a pot of water before slicing.