Start by seasoning the boneless skinless chicken breasts with salt and ground black pepper. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Once the oil is hot, add the seasoned chicken breasts and cook for about 6-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F. Remove the chicken from the skillet and let it rest for a few minutes before slicing it into bite-sized pieces.
In the same skillet, add a bit more vegetable oil if needed. Add the sliced white button mushrooms and sauté them for about 5 minutes or until they are tender and golden brown.
While the mushrooms are cooking, bring a large pot of salted water to a boil. Add the dry penne pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta in a colander and set it aside.
To the skillet with the sautéed mushrooms, pour in 2 cups of half and half. Bring the mixture to a gentle simmer, allowing it to heat through. Add the crumbled Gorgonzola cheese and stir until melted and combined.
Add the cooked penne pasta to the skillet with the Gorgonzola sauce and gently toss to coat the pasta evenly. Then add the sliced chicken and chopped red tomatoes. Stir everything together until well combined and heated through.
Once everything is heated through, serve the chicken penne Gorgonzola immediately. Top each plate with a sprinkle of shredded Parmesan cheese for an extra cheesy finish.
