Penne Gorgonzola with Chicken

Penne Gorgonzola with Chicken

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  • Prep Time


  • Total Time


  • Servings



  • 1 pkg. Penne pasta (16 oz.)

  • 1 lb. Boneless skinless chicken breasts, cut into ½ inch pieces

  • 1 T olive oil

  • 1 large garlic clove, minced

  • ¼ cup white wine

  • 1 cup heavy whipping cream

  • ¼ cup chicken broth

  • 2 cups crumbled Gorgonzola cheese

  • 6-8 fresh sage leaves, thinly sliced

  • salt and pepper to taste

  • Grated Parmigiano-Reggiano cheese and minced fresh parsley


Cook pasta according to 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 Gorgonzola cheese, sage, salt and pepper; cook just until cheese is melted. Drain pasta; toss with sauce. Sprinkle with Parmigiano cheese and parsley.


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