Chicken Penne
and Gorgonzola




Chicken Penne and Gorgonzola is a rich, creamy chicken recipe. Using leftover chicken makes it an easy chicken recipe that will delight your family. And who doesn't love pasta!

  • 1 - 16 oz. package penne
  • 1 lb. boneless, skinless chicken breasts cut into 1" pieces
  • 2 tbsp. olive oil
  • 1/3 c. dry white wine
  • 2 large garlic cloves, minced
  • 1 c. heavy cream
  • 1/4 c. sodium free chicken broth
  • 1 1/2 c. Gorgonzola cheese, crumbled
  • 8 fresh sage leaves, thinly sliced
  • Grated Parmigiano-Reggiano cheese
  • Fresh parsley, minced
  • Salt and pepper to taste

Cook pasta according to package direction.

In a large skillet, brown chicken over medium heat in olive oil. Add garlic and cook 1 minute more. 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 Gorgonzola cheese, sage, salt and pepper. Continue cooking just until cheese is melted.

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.

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Chicken Penne and Gorgonzola