Cook pasta in boiling water according to package directions. Drain and place in large serving bowl.
Meanwhile, heat a large skillet on medium high. Add oil, then brown chicken until no longer pink. Add garlic and cook one additional minute. Add wine and stir to loosen browned bits from the pan.
Add cream and chicken broth to pan. Cook for 3-4 minutes until sauce gets slightly thickened. Stir in the Gorgonzola (or other) cheese, sage, lemon pepper, salt, pepper. Cook for 2 minutes until cheese melts and blends into sauce.
Toss pasta with sauce. Sprinkle top with Parmesan cheese and parsley. Serve!