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Penne gorgonzola with chicken


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  • 1 package (16 oz) penne pasta
  • 1 lb boneless skinless chicken breasts, cut into 1/2 inch pieces
  • 1 Tbs olive oil
  • 1 large garlic clove, minced
  • 1/4 C white wine
  • 1 C heavy whipping cream
  • 1/4 C chicken broth
  • 2 C (8oz) crumbled gorgonzola cheese
  • 6-8 fresh sage leaves, thinly sliced
  • Salt and pepper to taste
  • Grated parmigiano-reggiano cheese and minced fresh parsley


Servings 8
Preparation time 10mins
Cooking time 25mins


Step 1

Cook pasta according to package directions. Meanwhile, in a large skillet over medium het, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen brown 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.


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