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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:
  • Michelle
    Aug 30, 2020

    Recipe is delicious with a few small changes. I agree with most others that it is too much gorgonzola, but we like it saucier anyways so to balance out the cheese we just double the liquids and spices. Also, we love the addition of hot cherry peppers for a bit of heat! So good!

  • 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.

  • tylskisj
    Nov 20, 2017

    No comment left

  • 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!