Creamy Roquefort Sauce and Chicken Tenderloin Recipe with Pasta
Looking for a rich and flavorful way to elevate simple chicken tenderloins? This Roquefort sauce and chicken tenderloin recipe is the perfect restaurant-quality meal you can make right at home. The bold, tangy flavor of Roquefort cheese is perfectly balanced by rich cream and a touch of Cognac. Best of all? It’s made in just one pan — and pairs beautifully with pasta, mashed potatoes, or even pommes parisiennes.
Whether you’re cooking for a special date night or just want to enjoy a decadent French-inspired dinner, this recipe has you covered.
Why You’ll Love This Roquefort Sauce and Chicken Tenderloin Recipe
- One-pan recipe: Minimal cleanup, maximum flavor.
- Elegant yet easy: With a few high-quality ingredients, you get restaurant-level results.
- Perfect for blue cheese lovers: Roquefort’s sharp and creamy profile shines in this sauce.
Versatile: Serve it with pasta, mashed potatoes, pommes parisiennes, or even rice.
What is Roquefort?
Roquefort is a French blue cheese made from sheep’s milk and aged in the Combalou caves of Roquefort-sur-Soulzon. Known for its strong, tangy flavor and creamy texture, it melts beautifully into sauces and adds incredible depth to dishes like this one.
If you’re not used to cooking with blue cheese, don’t worry — when melted into cream, Roquefort becomes more mellow, nutty, and utterly delicious.
Ingredients You’ll Need
To make this chicken with Roquefort sauce, you’ll need:
- 600 g chicken tenderloins
- 250 ml heavy cream (35% fat)
- 120 g Roquefort cheese, crumbled
- 1 small shallot, finely minced (optional but recommended)
- 1 tbsp butter
- 1 tbsp olive oil
- 1 tbsp Cognac (optional, for flambé)
- Freshly ground black pepper, to taste
- 200–250 g pasta, cooked al dente (or your choice of side)
If you love creamy sauces with bold flavor, don’t miss our Steak au Poivre — a French bistro classic — or the ultra-popular Marry Me Chicken for something comforting and crowd-pleasing. This Roquefort sauce also pairs beautifully with Gratin Dauphinois for a full French-style dinner.
Step-by-Step Instructions
1. Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat.
Sear the chicken for 2–3 minutes per side until golden brown and fully cooked.
Optional flambé: Add 1 tbsp Cognac to the pan and carefully ignite it using a long lighter. Let the flames die out naturally — this adds complexity and restaurant-style flair.
Remove the chicken and set it aside, keeping it warm.
2. Make the Roquefort Sauce
In the same pan, melt the butter over medium heat. Add the shallots and sauté for 1–2 minutes until soft and translucent.
Pour in the cream and bring it to a gentle simmer. Crumble in the Roquefort cheese and stir until melted and smooth. Season with freshly ground black pepper. No extra salt is needed, as Roquefort is already salty.
Let the sauce simmer gently for 6–8 minutes, until it thickens slightly.
3. Finish the Dish
Return the chicken tenderloins to the pan and coat them in the sauce.
Let them simmer for 2–3 minutes so they absorb the flavor and reheat fully. Add the cooked pasta to the sauce and mix to incorporate.
Tips and Tricks for Success
- Don’t overcook the chicken: Tenderloins cook quickly. Use a meat thermometer to ensure they reach 74°C (165°F).
- Deglaze the pan: The bits left from searing the chicken (called fond) add tons of flavor to the sauce.
- Use room temperature cheese: Roquefort melts more smoothly when not cold.
- Simmer gently: High heat can cause the cream to separate. Keep it on a soft simmer.
- Serve immediately: This sauce is best fresh. If you need to reheat, do so gently over low heat.
Substitutions
No Roquefort? No problem. Here are some easy swaps:
- Gorgonzola: Milder and creamier than Roquefort — a great beginner blue cheese.
- Stilton or Danish blue: Also rich and tangy, though slightly different in texture.
- Cream cheese + a touch of blue cheese: For those who like just a hint of that bold flavor.
Other swaps:
- Chicken breasts or thighs: Cut into strips or chunks if you don’t have tenderloins.
- Brandy or white wine: In place of Cognac.
- Shallots: Can be swapped for a small amount of minced red or yellow onion.
What to Serve with Roquefort Chicken Tenderloins
This dish is rich and creamy, so a simple side with texture or brightness works best. Try one of these:
My Creamy Mashed Potato Recipe
Soft, buttery mashed potatoes soak up the sauce perfectly and make this a comforting dinner.
Pommes Parisiennes (Parisian Potatoes)
These golden, pan-fried potato spheres are elegant and have a delightful crispy edge that contrasts beautifully with the creamy sauce.
Pasta
Tagliatelle, fusilli, or penne all work well. Just cook al dente and toss with a little butter or olive oil before serving.
A simple green salad with a sharp vinaigrette can balance the richness of the sauce.
FAQs
Can I make this Roquefort sauce ahead of time?
It’s best fresh, but you can prepare the sauce a few hours in advance and gently reheat it. Reheat slowly over low heat while stirring constantly to avoid separating.
Can I use milk instead of cream?
For best results, use heavy cream. Milk may cause the sauce to be too thin or curdle. If you must use milk, add a spoonful of cream cheese to help thicken it.
Is this dish very strong in blue cheese flavor?
It depends on the amount of Roquefort you use. This recipe balances it well with cream, but if you’re sensitive to strong flavors, start with 80–100 g of cheese and adjust to taste.
Can I freeze Roquefort sauce?
Freezing is not ideal. Cream sauces tend to split when thawed. If you have leftovers, refrigerate them in an airtight container and consume within 2–3 days.
Can I use leftover cooked chicken?
Absolutely! Just slice it and add it to the sauce during the final step to warm through.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat over low heat in a saucepan, adding a splash of cream or milk to loosen the sauce if needed.
Avoid microwaving if possible, as it can cause the sauce to split.
Wine Pairing
A bold blue cheese like Roquefort pairs beautifully with:
- Red wine: Try a Merlot or a Syrah/Shiraz with low tannins and rich fruit notes.
- White wine: A buttery Chardonnay or even a sweeter white like Sauternes can create a lovely contrast.
Final Thoughts
This Roquefort sauce and chicken tenderloin recipe is a true showstopper: simple ingredients, luxurious flavor, and fast enough for a weeknight dinner. Whether you’re serving it with creamy mashed potatoes, pasta, or pommes parisiennes, it’s bound to impress.
Give this French-inspired comfort food a try — and don’t forget to tag me if you share it on social media!
More Creamy and Flavorful Dishes
- Steak au Poivre – with a creamy peppercorn sauce.
- Marry Me Chicken – savory, rich, and weeknight friendly.
- Gratin Dauphinois – classic French creamy potatoes.
- Creamy Mustard Chicken with Mushrooms – tangy and comforting.
- Stuffed Pasta Shells with Ricotta and Spinach – rich, cheesy, and satisfying.
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Creamy Roquefort Sauce and Chicken Tenderloin Recipe
Ingredients
- 600 g chicken tenderloins
- 250 ml heavy cream 35% fat
- 100 ml of chicken broth
- 120 g Roquefort cheese crumbled
- 1 shallot finely minced
- 15 g butter
- 30 ml dry white wine
- 30 ml oil
- 30 ml Cognac optional, for flambé
- Freshly ground black pepper to taste
- 200 –250 g pasta cooked al dente (penne, tagliatelle, or fusilli)
Instructions
Cook the Chicken
- Heat oil in a large skillet over medium-high heat.
- Sear the chicken in the pan for about 2–3 minutes per side, or until fully cooked and golden.
- Optional: Deglaze or flambé with the Cognac. To flambé: remove the pan from the heat, add the Cognac, then return it to the heat and carefully ignite with a long lighter. Let the flame burn off.
- Once done, remove the chicken from the pan and set aside (keep warm).
Make the Roquefort Sauce for the chicken tenderloins
- In the same pan (with the fond from the chicken), melt the butter.
- Add the minced shallot and sauté for 1–2 minutes until softened.
- Pour in the white wine and let it reduce.
- Pour in the chicken broth and let it reduce.
- Pour in the cream and bring to a gentle simmer.
- Add the Roquefort cheese, stirring until fully melted and the sauce is smooth.
- Season with freshly ground black pepper to taste. No added salt is needed.
Combine
- Return the chicken tenderloins to the pan and let them simmer gently in the sauce for 2–3 minutes to warm through and soak up flavor.
- Add the cooked al dente pasta to the pan and mix to incorporate with the sauce.
Video
Notes
Tips and Tricks for Success
- Don’t overcook the chicken: Tenderloins cook quickly. Use a meat thermometer to ensure they reach 74°C (165°F).
- Deglaze the pan: The bits left from searing the chicken (called fond) add tons of flavor to the sauce.
- Use room temperature cheese: Roquefort melts more smoothly when not cold.
- Simmer gently: High heat can cause the cream to separate. Keep it on a soft simmer.
- Serve immediately: This sauce is best fresh. If you need to reheat, do so gently over low heat.
- Gorgonzola: Milder and creamier than Roquefort — a great beginner blue cheese.
- Stilton or Danish blue: Also rich and tangy, though slightly different in texture.
- Cream cheese + a touch of blue cheese: For those who like just a hint of that bold flavor.
- Chicken breasts or thighs: Cut into strips or chunks if you don’t have tenderloins.
- Brandy or white wine: In place of Cognac.
- Shallots: Can be swapped for a small amount of minced red or yellow onion.
