Gorgonzola and Walnut Agnolotti with Grilled Chicken and Prosciutto

gorgonzola walnut agnolotti pasta

Even a simple and inexpensive protein shines with a balance of rich gorgonzola and sweet walnuts.


  • 4-5 Gorgonzola and Walnut Agnolotti (#01561)
  • ~2 oz. chicken breast
  • ~3 oz. prepared Alfredo sauce
  • ~1 tbsp. Gorgonzola cheese
  • ~1 oz. prosciutto, julienned’
  • ~2 tbsp. candied walnuts

How to Make It

  1. Prepare boiling water to cook pasta
  2. In a medium sauté pan, sear chicken and finish in the oven
  3. In the same pan, heat Alfredo sauce on low heat and fold in half of the Gorgonzola
  4. Boil Agnolotti for about 4 minutes
  5. Once Gorgonzola is melted, add half of the prosciutto
  6. Plate Agnolotti and top with Gorgonzola sauce
  7. Slice chicken and fan on top of Agnolotti
  8. Garnish with remaining Gorgonzola, prosciutto, and walnuts



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