Penne with Chicken and Gorgonzola Cream Sauce

Penne with Chicken and Gorgonzola Cream Sauce
Recipe type: entrees
  • 16 ounces penne pasta
  • 16 ounces boneless, skinless chicken breast, cut into strips or diced
  • 1 tablespoon olive oil
  • 1 large clove of garlic, minced
  • ¼ cup white wine
  • 1 cup heavy whipping cream
  • ½ cup chicken broth
  • 12 ounces Gorgonzola cheese, crumbled
  • 8 sage leaves, cut into strips
  • Salt & pepper to taste
  • 2 ounces Parmigiana-Reggiano, grated
  1. While pasta is cooking, brown chicken in a large skillet over medium heat.
  2. Add garlic and cook for one minute, then add wine.
  3. Next, add cream and chicken broth.
  4. Stir an let cook until chicken is no longer pink.
  5. Once chicken is cooked, add Gorgonzola cheese, sage, salt and pepper.
  6. Stir and cook until cheese melts.
  7. Drain pasta and toss with sauce.
  8. Plate.
  9. Sprinkle with Parmigiano-Reggiano and parsley.
  10. Serve.