Chicken Sage Cheesy Penne Pasta

Chicken Sage Cheesy Penne Pasta Recipe

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Sher Bird


Easy dish with a very rich, delicious sauce-- substitute any cheese you like, but we use Gorgonzola! (you could use Fontina, Romano, etc.). My sons love this dish (so does the hubby)!!


★★★★★ 1 vote

15 Min
15 Min


  • 16 oz
    penne pasta (or use rotnini, farfalle, etc.)
  • 1 lb
    boneless, skinless chicken breasts, cut into 1/2" pieces
  • 2 Tbsp
    oil, preferably olive oil
  • 1-2 clove
    garlic, peeled and minced
  • 1/4 c
    dry white wine (or use water)
  • 1 c
    heavy whipping cream
  • 1/4 c
    low sodium chicken broth
  • 2 c
    crumbled gorgonzola cheese (or other kinds)
  • 6-8
    leaves of sage, very thinly jullienned
  • 1/4 tsp
    lemon pepper
  • ·
    salt and ground black pepper to taste
  • 1/3 c
    fresh grated parmesan cheese
  • ·
    minced fresh parsley

How to Make Chicken Sage Cheesy Penne Pasta


  1. Cook pasta in boiling water according to package directions. Drain and place in large serving bowl.
  2. 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.
  3. 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.
  4. Toss pasta with sauce. Sprinkle top with Parmesan cheese and parsley. Serve!

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About Chicken Sage Cheesy Penne Pasta

Course/Dish: Chicken Pasta
Other Tag: Quick & Easy

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