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The winner of America's Best Loved Recipe Contest, 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
This recipe is:
Contest Winning
Quick
Nutritional Facts 1-1/4 cups (calculated without Parmigiano-Reggiano cheese) equals 489 calories, 23 g fat (14 g saturated fat), 97 mg cholesterol, 453 mg sodium, 43 g carbohydrate, 3 g fiber, 26 g protein.
Originally published as Penne Gorgonzola with Chicken in America's Best-Loved Recipe Contest July 2008
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Mar. 27, 2011 by pookiesmom21
I made this with Cheeder/colby cheese mix it was really good. I didn't really care for Gorgonzola cheese,but I did like it this way.....
Reviewed on Mar. 02, 2011 by shellbabbie
I just used a small tub of gorgonzola maybe 4- 6 oz as it was expensive and only half a box of penne. IT WAS AWESOME! My picky eaters gave it the "thumbs up"! Thanks for sharing the recipe!
Reviewed on Jan. 18, 2011 by lisavoss
Served because I love italian and saw this in your magazine. Loved it so much. We will continue to serve. Having 15 over for sit down dinner on Friday night and I am serving this...Yummy. Cost a bit to prepare but oh my goodness....
Reviewed on Oct. 27, 2010 by melodious88
I agree with dinglefritz. My husband and I have never tried Gorgonzola cheese before, and found it to be truly awful! The smell itself was overpowering, and the taste was worse (and I only used 1/2 of the amount of the cheese called for). This recipe is not for those of us who prefer mild cheese!
Reviewed on Oct. 25, 2010 by wellsnians
I used whole grain penne and not salt. It was absolutely fabulous.
Reviewed on Oct. 07, 2010 by Dana G
I just made this recipe I could not find the Gorgonzola cheese so i use parmigiano-reggiano and my cheese clumb together did I not cook the sauce long enough.
Reviewed on Sep. 30, 2010 by kathy@stoekergroup.com
Very good, but a little dry. I would probably add more liquids to it next time for a more creamy sauce. I also changed to cheese to use fresh mozzerali instead of the Gorgonzola as my family does not like strong cheese. I would make it again.
Reviewed on Sep. 27, 2010 by tksgroupie
wonderful!!! even my picky eaters really gobbled this up! great flavor!
Reviewed on Sep. 09, 2010 by Journey002
I have an upscale restaurant nearby that serves a very similar version of this. The only differences are that they add a bit of spinach and peas to their's. It is my favorite go to dish when we go there!! I love this recipe! As for calories and other issues, I don't get this often...like someone else said, only in moderation!! I'm glad this recipe won...its delicious!! :)
Reviewed on Sep. 08, 2010 by Gayle Smith
Oh garay, we all want to eat at your house, I'm sure a good time would be had by all....NOT
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