Penne Gorgonzola With Chicken - Carolina Country

Penne Gorgonzola With Chicken

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Penne Gorgonzola With Chicken


  • 1 package (16 ounces) penne pasta
  • 1 pound boneless skinless chicken breasts, cut into ½-inch pieces
  • 1 tablespoon olive oil
  • 1 large garlic clove, minced
  • ¼ cup white wine
  • 1 cup heavy whipping cream
  • ¼ 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
  • Minced fresh parsley


  1. Cook the 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.

Recipe courtesy of

Taste of Home

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Comments (2)

  • The instructions for the Penne Gorgonzola With Chicken is not complete. Could youn please send me the complete instructions?

    beverly harwell |
    August 15, 2012 |

    • Beverly,

      Thanks for bringing that to our attention. The page has been updated. Please let us know how it turns out.

      Warren |
      August 15, 2012 |

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