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Gorgonzola Chicken Penne

 Gorgonzola Chicken Penne
I came up with this recipe in my attempt to re-create a meal at a European restaurant. The hearty Gorgonzola sauce pairs well with the chicken and pasta.
6 ServingsPrep/Total Time: 30 min.


  • 2 cups uncooked penne pasta
  • 2 cups fresh broccoli florets
  • 1 tablespoon water
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 9 tablespoons butter, divided
  • 1 large onion, chopped
  • 6 tablespoons all-purpose flour
  • 2 cups chicken broth
  • 3/4 cup white wine or additional chicken broth
  • 1-1/2 cups (6 ounces) crumbled Gorgonzola cheese
  • Pepper to taste


  • Cook pasta according to package directions. Meanwhile, place broccoli
  • and water in a small microwave-safe bowl. Cover and microwave on
  • high for 2 to 2-1/2 minutes or until crisp-tender. Set aside.
  • In a large skillet, saute chicken in 3 tablespoons butter until no
  • longer pink. Remove and keep warm. In the same skillet, saute onion
  • in remaining butter until tender.
  • Stir in flour until blended. Gradually add broth and wine. Bring to a
  • boil; cook and stir for 2 minutes or until thickened. Reduce heat to
  • low; stir in cheese until blended.
  • Drain pasta and broccoli; add to onion mixture. Add chicken; heat

2 of 2

Gorgonzola Chicken Penne (continued)

Directions (continued)

  • through. Season with pepper. Yield: 6 servings.
Nutritional Facts: 1 serving (1-1/3 cups) equals 487 calories, 28 g fat (17 g saturated fat), 113 mg cholesterol, 910 mg sodium, 28 g carbohydrate, 3 g fiber, 27 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.