2 cups penne pasta
1/4 cup walnuts
1 Tbsp olive oil
Salt and pepper
2 boneless skinless chicken breasts (1lb) sliced thin
3/4 cup cream
2 cloves garlic, minced
Blue cheese to taste

Boil water and cook penne to preferred doneness. Meanwhile...

Place large saucepan over medium heat. Toast walnuts slowly until fragrant, about 5 minutes. Remove to bowl.

Pour oil into pan. Season chicken with salt and pepper, put in pan and brown lightly.

Pour cream over chicken, turn heat to medium low and reduce until thickened, about 8 minutes, stirring occasionally to coat chicken. About halfway through toss in minced garlic and stir thoroughly.

Drain pasta and set back on stove, heat off, to let the moisture evaporate off a bit.

Stir most of the blue cheese into the sauce, reserving a few tablespoons back, and stir to incorporate. Divide pasta into bowls, pour sauce and chicken over the top. Dribble remaining blue cheese over the top followed by the toasted walnuts.