Real Recipes From Real Home Cooks ®

chicken & penne gorgonzola

Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

I've been wondering what to do with some chicken breasts I have in the freezer. This recipe answers my question nicely. Will definitely be making this as soon as I gather remaining ingredients. Recipe & photo: 10-09-2014

yield 8 serving(s)
prep time 20 Min
cook time 10 Min
method Stove Top

Ingredients For chicken & penne gorgonzola

  • 1 pkg
    (16 oz.) penne pasta
  • 1 lb
    chicken breasts, boneless and skinless, cut into 1/2-inch pieces
  • 1 Tbsp
    olive oil
  • 1 lg
    garlic clove, minced
  • 1/4 c
    white wine
  • 1 c
    heavy whipping cream
  • 1/4 c
    chicken broth
  • 2 c
    (8 oz.) crumbled gorgonzola cheese
  • 6 to 8
    fresh sage leaves, thinly sliced
  • salt and pepper to taste
  • grated parmigiano-reggiano cheese and minced fresh parsley

How To Make chicken & penne gorgonzola

  • 1
    Cook the penne according to package directions. Meanwhile, in a large skillet over medium heat, brown the chicken in oil on all sides.
  • 2
    Add garlic to chicken and 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.
  • 3
    Stir in the Gorgonzola cheese, sage, salt and pepper; cook just until cheese melts.
  • 4
    Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.