Gorgonzola Penne with Chicken

penne pasta with gorgonzola and chicken
This rich, creamy pasta dish is a snap to throw together for a weeknight meal but special enough for company. You can substitute another cheese for the Gorgonzola if you like.—George Schroeder, Port Murray, New Jersey
Recipe By: Taste of Home
  • PrepN/A |
  • TotalN/A |
  • Serves 8


    • 1 package (16 ounces) penne pasta
    • 1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
    • 1 tablespoon olive oil
    • 1 large garlic clove, minced
    • 1/4 cup white wine
    • 1 cup heavy whipping cream
    • 1/4 cup chicken broth
    • 2 cups (8 ounces) crumbled Gorgonzola cheese
    • 6 to 8 fresh sage leaves, thinly sliced
    • Salt and pepper to taste


Cook pasta according to package directions.


Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan.


Add cream and broth; cook until sauce is slightly thickened and chicken is no longer pink. Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted.


Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.

Additional Notes

Grated Parmigiano-Reggiano cheese and minced fresh parsley
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