Penne Chicken Gorgonzola

One of Wes’s favorite dishes at a local restaurant uses Gorgonzola cheese as part of the topping… and he’s a little obsessed. He sought out some other recipes using Gorgonzola and came across this one for chicken penne {two of my favorite elements in a meal!} It definitely has a unique flavor, but it was exactly what Wes was looking for {and thankfully, I liked it too :)}



Gluten Free Penne Chicken Gorgonzola

Wes Bro
Prep Time 30 minutes
Course Main Course
Cuisine Italian
Servings 8


  • Large Pot
  • Large Skillet


  • 16 oz GF penne pasta
  • 1 lb chicken breast cubed
  • 1 TBS olive oil
  • 1 clove garlic minced
  • ¼ cup white cooking wine
  • 1 cup heavy whipping cream
  • 2 cups Gorgonzola cheese crumbled
  • 2 TBS sage
  • salt & pepper to taste
  • Grated Parmigiano-Reggiano cheese and parsley or Parmesan cheese


  • Bring water to a boil in large pot, then cook pasta according to directions. While the pasta is cooking, brown chicken in oil in a large frying pan.
  • Once chicken is completely cooked, add garlic and cook for one minute, then stir in wine.
  • Add cream and broth then cook until sauce is slightly thickened. 
  • Next stir in the Gorgonzola cheese, sage, salt and pepper and cook just until cheese is melted.
  • When pasta reaches desired tenderness, drain and toss with sauce. Top with Parmigiano-Reggiano (or Parmesan) cheese and parsley.
Keyword Chicken, Pasta


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*This recipe was inspired by TasteofHome


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