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Penne Gorgonzola with Chicken Recipe
Penne Gorgonzola with Chicken Recipe photo by Taste of Home

Penne Gorgonzola with Chicken Recipe

Read Reviews (27)
4.3 27
Publisher Photo
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
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 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

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.

Directions

  1. 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.
  2. 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.
  3. Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley. Yield: 8 servings.
Originally published as Penne Gorgonzola with Chicken in America's Best-Loved Recipe Contest

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.

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Penne Gorgonzola with Chicken(27)

AVERAGE RATING
   (71)
RATING DISTRIBUTION
5 Star
 (46)
4 Star
 (13)
3 Star
 (4)
2 Star
 (3)
1 Star
 (5)
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MY REVIEW
Reviewed Apr. 3, 2014

I make this often.i have substituted smoked Gouda for the Gorgonzola and it is also very good. It is a keeper!

MY REVIEW
Reviewed Apr. 2, 2014

While the texture was perfect, the flavor was very, very rich. Too rich for my family. My mother-in-law liked it, I thought it was ok. My husband and children hated it. I probably won't make again.

MY REVIEW
Reviewed Mar. 3, 2014

This is awesome! I did use a little less Gorgonzola. The package I had was only 5 ounces, but I think that was enough. This is totally delicious. The fresh sage really adds to it.

MY REVIEW
Reviewed Jan. 21, 2014

I'm not a blue cheese fan but this was wonderful. My whole family loved it! I did leave out the sage leaves but I was brave and cooked it with the full amount of Gorgonzola. It was delicious. But if you're skittish about blue cheese you certainly could do a half & half thing with some mozzarella or another cheese. Or substitute it altogether. I think the overall experience would be just as good.

MY REVIEW
Reviewed Nov. 23, 2013

Everyone enjoyed it, but personally, I felt the Gorgonzola was a little overpowering. I think if I make it again, I'll do half the Gorgonzola and then add in another type of cheese.

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