Pound chicken breasts until they are 1/2 inch thick.
Season the chicken with salt and pepper.
Sear chicken in a hot skillet with two tablespoons of oil over medium-high heat.
Cook on each side for about 4 to 5 minutes or until completely cooked.
Remove chicken breasts from the heat and let them rest for several minutes before slicing.
Slice the chicken into 1/4-inch slices.
You may need to add a tablespoon or two of oil or butter to the skillet to sauté the mushrooms.
Sauté the mushrooms on medium-high heat until they are browned. Sprinkle the mushrooms with about ½ teaspoon of salt while they are browning.
Cook pasta according to the package instructions.
Prepare the sauce by combining half and half and Gorgonzola cheese in a saucepan over medium heat. Stir while the sauce is heating. The sauce should thicken slightly.
Add the sautéed mushrooms to the sauce and stir to combine well.
To serve, divide the pasta equally onto 4 plates and top each with chicken.
Drizzle the sauce over the chicken and pasta.
Sprinkle chopped tomatoes and shredded Parmesan on top.
If you need to reheat this dish, I recommend leaving all of this unassembled and reassemble just before serving again. If you do not combine the pasta sauce and pasta together while this is refrigerated the sauce won't soak into the pasta.Johnny Carino's typically uses penne pasta but I like to use a fettuccine because I think it holds the sauce better.