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Penne Gorgonzola with Chicken

 Penne Gorgonzola with 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
8 ServingsPrep/Total Time: 30 min.


  • 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
  • Grated Parmigiano-Reggiano cheese and minced fresh parsley


  • 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.

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Penne Gorgonzola with Chicken (continued)

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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.