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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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 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.
Nutrition Facts
1-1/4 cups: 489 calories, 23g fat (14g saturated fat), 97mg cholesterol, 453mg sodium, 43g carbohydrate (2g sugars, 3g fiber), 26g protein.

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Average Rating:
  • scpb
    Mar 2, 2019

    Delish... I am not one to alter a recipe, however... Sauteed sliced mushrooms till lightly browned, added asparagus till tender. Remove veggies, follow recipe, add veggies back in at end.

  • chamie7
    Nov 22, 2018

    Real tasty

  • dschultz01
    Feb 4, 2018

    Didn't care for the combination of gorgonzola and sage in this recipe. I added broccoli to this, and used more broth in place of the wine. I liked how quick it was to make, but not the taste.

  • slocook805
    Sep 17, 2017

    This gets 5 stars AFTER some tweaking. In place of the gorgonzola I used herbed feta, crumbled. We like the sharpness of the feta minus the vomity taste of blue cheese. Not being a fan of sage I used 1/2 tsp of fresh thyme leaves instead. Adding 1 cup of mushrooms, sliced thickly, was a must as my husband could make a meal on just mushrooms. I used about 1 3/4 lbs of chicken instead of 1 lb because I felt that 1 lb for 8 servings was a bit skimpy on the chicken. We actually got 6 servings, not 8. At the very end after turning off the heat, throughout it I stirred 1 Tb of butter and 3 slices of bacon cut in a very small dice and fried crisp.

  • Kathyjordan
    Apr 3, 2017

    Not for my family. I love gorgonzola, but not this recipe.

  • akgirl97
    Feb 21, 2017

    This was yummy! I scaled down the gorgonzola -per reviews- to 5 oz (one container) and honestly would have liked the full 8 oz! But I really like gorgonzola!! I added a chopped roma tomato and recommend it. Even my picky husband liked it!

  • AlanaDiane
    May 9, 2016

    Gorgonzola cheese is too strong a flavor

  • JULIANA190
    Mar 18, 2016

    This was amazing! My only changes were half&half and dried sage, as this is what I had on hand. I used the full amount of gorgonzola, and it was delicious!

  • Babycakes423
    Mar 6, 2016

    If I could give this zero stars I would. It was too overpowered by the cheese and was not edible for my family. I'm usually very good at making recipes this was A complete waste of time and money .

  • fernhardin
    Jan 10, 2016

    Just made this and it was so yummy!! Boyfriend loved it too. Definitely recommend if you feel like eating a hearty rich cheesy delicious meal. Next time I will cut back on the gorgonzola just a bit, maybe 6 instead of 8 ounces. Thanks for the recipe!