This hearty pasta dish brings together juicy marinated chicken, crispy pancetta, sweet cherry tomatoes, and a creamy gorgonzola dressing in every bite.
It feels fresh enough for warm-weather meals, yet rich and satisfying enough to serve as a full dinner.
Why You’ll Love This Recipe
This recipe combines bold grilled chicken with a creamy, tangy dressing for a balanced and satisfying dish.
The crispy pancetta, juicy tomatoes, and toasted pine nuts add plenty of texture and flavor.
It works well for dinner, meal prep, or casual entertaining.
You can serve it warm, at room temperature, or lightly chilled.
What You’ll Need (Ingredient Highlights)
Chicken breast stays lean and tender after a quick marinade with olive oil, balsamic vinegar, garlic, and lemon zest.
Penne pasta holds the dressing well and gives the dish a hearty base.
Pancetta adds a salty, crispy bite that contrasts nicely with the creamy elements.
Cherry tomatoes bring freshness and a light sweetness.
Gorgonzola gives the dressing a creamy texture and a bold, savory finish.
Fresh dill and chives brighten the vinaigrette and keep the dish from feeling too heavy.
Pro Tips Before You Start
Slice the chicken into even strips so it cooks at the same rate and stays juicy.
Cook the pasta just to al dente so it keeps its texture after being tossed with the dressing.
Let the grilled chicken rest before slicing to keep the juices inside.
Toast the pine nuts carefully and watch them closely, since they brown fast.
Toss the salad gently after adding the dressing so the tomatoes and cheese stay intact.
How to Make Blackened Chicken Alfredo Broccoli
Step 1 – Marinate the chicken
Slice the chicken into 1-inch thick strips. Combine olive oil, balsamic vinegar, minced garlic, lemon zest, salt, and black pepper, then coat the chicken well and let it marinate for 30 minutes.
Step 2 – Cook the pasta and pancetta
Bring a large pot of salted water to a boil and cook the penne until al dente. In a skillet, cook the diced pancetta over medium heat until crisp, then transfer it to a paper towel-lined plate.
Step 3 – Make the dressing
Whisk together white wine vinegar, pressed garlic, Dijon mustard, honey, chives, and dill. Slowly drizzle in the olive oil while whisking, then season with salt and pepper and gently fold in the gorgonzola.
Step 4 – Grill the chicken
Heat a grill to high heat, about 450–500°F. Grill the chicken for 5–6 minutes per side until it reaches 165°F, then let it rest for 10 minutes before cutting into bite-sized pieces.
Step 5 – Prep the fresh ingredients
Halve the cherry tomatoes and thinly slice the green onions. Toast the pine nuts in a dry skillet for 2–3 minutes until fragrant.
Step 6 – Assemble the pasta salad
In a large bowl, combine the cooked pasta, chicken, cherry tomatoes, pancetta, green onions, and toasted pine nuts. Pour over the dressing, toss gently, and top with extra gorgonzola if desired.
What to Serve Them With
Serve this dish with warm crusty bread or garlic toast for a more filling meal.
A simple green salad with lemon vinaigrette pairs well with the rich dressing.
It also works nicely with roasted vegetables or grilled zucchini on the side.
Variations / Substitutions
Swap penne for rotini, farfalle, or fusilli if that is what you have on hand.
Use bacon instead of pancetta for a slightly smokier flavor.
Replace gorgonzola with feta or goat cheese for a milder finish.
You can use grilled turkey breast or rotisserie chicken if you want a shortcut.
Add broccoli florets if you want to match the title more closely and make the dish even heartier.
Storage & Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
If needed, refresh the pasta with a small drizzle of olive oil before serving again.
This dish is best enjoyed the day it is made, but leftovers still make a flavorful lunch.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare the components ahead and toss everything together shortly before serving.
How should I store leftovers?
Keep them in an airtight container in the refrigerator for up to 3 days.
Can I freeze this dish?
It is not ideal for freezing because the fresh tomatoes and creamy dressing may change texture.
Can I substitute some of the ingredients?
Yes, you can swap the cheese, pasta shape, or cured meat based on what you have available.
How long does this recipe take to make?
It usually takes about 1 hour, including marinating and grilling time.
Is this recipe kid-friendly?
Yes, though the gorgonzola flavor is bold, so a milder cheese may be better for some kids.
Can I make this dish gluten-free or dairy-free?
Yes, with gluten-free pasta and a dairy-free cheese alternative, though the flavor will change slightly.
What should I serve it with?
It pairs well with bread, a fresh salad, or simple grilled vegetables.
Do I need special equipment?
No, just a grill or grill pan, a pot for pasta, and a bowl for mixing.
How do I know when it’s perfectly cooked?
The chicken should reach 165°F, the pasta should be al dente, and the pancetta should be crisp.
Final Thoughts
This recipe is rich, flavorful, and full of contrast from the creamy dressing, crisp pancetta, juicy tomatoes, and tender grilled chicken.
It is a great choice when you want a pasta dish that feels both comforting and fresh.
Full Recipe Card
Ingredients
- 1 lb chicken breast, sliced into uniform 1-inch thick strips
- 1/4 cup olive oil
- 3 tbsp balsamic vinegar
- 5 garlic cloves, minced
- 1 tsp lemon zest
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lb penne pasta
- 5 oz pancetta, diced
- 12 oz cherry tomatoes, halved
- 5 green onions, thinly sliced
- 1/4 cup toasted pine nuts
- 1/3 cup crumbled gorgonzola
- 3 tbsp white wine vinegar
- 2 garlic cloves, pressed
- 2 tbsp fresh chives, finely chopped
- 2 tbsp fresh dill, chopped
- 2 tsp honey
- 1.5 tsp Dijon mustard
- 1/2 cup olive oil
- 1/3 cup crumbled gorgonzola cheese
- Salt and pepper to taste
Instructions
- Marinate the chicken with olive oil, balsamic vinegar, garlic, lemon zest, salt, and pepper for 30 minutes.
- Cook the penne in salted boiling water until al dente, then drain.
- Cook the pancetta in a skillet until crispy and set aside.
- Whisk together white wine vinegar, garlic, Dijon mustard, honey, chives, dill, and olive oil. Season and fold in the gorgonzola.
- Grill the chicken over high heat for 5–6 minutes per side until cooked through, then rest and slice.
- Halve the tomatoes, slice the green onions, and toast the pine nuts.
- Toss the pasta, chicken, pancetta, tomatoes, green onions, and pine nuts with the dressing.
- Serve immediately with extra gorgonzola if desired.
