Chicken and Gorgonzola Pasta

Rub two half chicken breasts with a little oregano
Sear in a heavy ovensafe frying pan with some sliced garlic and olive oil.
Bake at 400 for ~15 minutes, or until done.
Remove from pan and allow to rest

Boil Pasta water and cook Penne. (I use a box of De Cecco, but I am incapable of cooking for fewer than 6. Even if there are only 2 for dinner)

In a saute pan soften some minced garlic in about 2 tsp olive oil and 2 tsp butter.
Add ~400 ml half and half cream.
Bring up to a simmer and allow to reduce. Stir constantly.
When the pasta is done stir in 2 tablespoons of parmesan.
Remove from heat and crumble in as much gorgonzola as you want (or have).

Slice the chicken breasts into thin slices.

Toss pasta, chicken, and sauce. Sprinkle with chopped parsley.