Bow Tie Pasta with Chicken, Corn, Thyme, & Gorgonzola Cheese - Ferrari-Carano

« back to recipes

Bow Tie Pasta with Chicken, Corn, Thyme, & Gorgonzola Cheese

Pasta & Side Dishes

Serves 4-6

We recently served this pasta dish at the Passport to Dry Creek Valley event. Deliciously simple and elegant, the flavor is creamy and you can taste the blue cheese, but it’s not overwhelming. Perfect for entertaining.

Baked Chicken

01

Bake a 3 ½ lb chicken with herbs, lemon, olive oil and salt and pepper. Bake, then trim, removing skin and bones, utilizing the legs and breast only. Set aside to cool. Shred chicken to be used later in pasta.

Pasta

01

Cook the pasta according to package directions, on high in salted water until al dente.

02

When pasta is ready, drain, reserving a little of the pasta water, and set aside in pasta pot.

Sauce

01

Meanwhile, make sauce by heating oil in a large sauté pan over medium heat. Add shallots, garlic, salt and pepper and cook until translucent. Add the wine and thyme sprigs and allow the sauce to reduce. Remove from heat and set aside.

02

Finish the sauce by adding the shredded chicken, corn, cream, chicken broth, and salt and pepper to taste. Stir to combine. Bring to a simmer. Add the pasta to the sauté pan over low heat and gently add the Gorgonzola and Parmesan cheeses.

03

Stir in the chopped cherry tomatoes and chives. Serve immediately.

Ingredients

Baked Chicken

  • 3-1/2 lb chicken
  • 2 bay leaves
  • Rosemary, fresh or dried
  • Lemon juice
  • Olive oil
  • Salt and pepper to taste

Pasta

  • 1 lb farfalle (bowtie) pasta

Sauce

  • 2 Tbsp olive oil
  • 1/2 cup shallots, thinly sliced
  • 5 cloves garlic, finely chopped
  • 1 cup dry Ferrari-Carano Chardonnay
  • 4 sprigs fresh thyme
  • 2 cups corn kernels
  • 1-1/4 cup cream
  • 1/2 cup chicken broth
  • Kosher salt
  • Black pepper
  • 5 oz dolce Gorgonzola cheese, cut into pieces
  • 1/2 cup Parmesan cheese
  • Chives, finely chopped
  • 1/2 cup cherry tomatoes