- 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.
Reviews forPenne Gorgonzola with Chicken
"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."
"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."
"Not for my family. I love gorgonzola, but not this recipe."
"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!"
"Gorgonzola cheese is too strong a flavor"
"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!"
"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 ."
"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!"
"Loved it! I used Vermouth instead of opening a new bottle of wine, and I substituted with fresh mozzarella. Cheesy, Creamy Goodness. Yum!!"
"Ooo, this is our kind of a pasta/chicken dish, sine we love pasta, & any kind of blue cheese! I used (whole wheat) penne 'rigati', since the little ridges on the pasta help the sauce stick to it. I substituted half & half for whipping cream, in order to keep down some of the fat calories. I had Chardonnay wine on hand, so I used that. The fresh sage (which is my favorite herb) added a lovely flavor and aroma to this dish, and the grated cheeses paired very nicely with this dish. I used 2 cloves of finely minced garlic, and lower sodium chicken broth.... and my dish was still very delicious. I served it with a garden salad and garlic bread. I'll definitely make this again."