There’s something about a good pasta dish that just can’t be beat! Bring on the carbs!! Penne Gorgonzola with Chicken has that fancy Italian restaurant feel but I’ll let you in on a little secret…..it actually comes together in a snap! Besides boiling the pasta, it’s basically a one pan wonder. The addition of Gorgonzola cheese to this white wine cream sauce really takes this dish to the next level and gives it such a unique flavor. I absolutely cannot get enough of this sauce, so rich, creamy and decadent. Add a salad, grab a bottle of white wine and take Tuesday night’s dinner from boring to fabulous!!! Oh and don’t forget the bread to mop up all that extra sauce!! Mmmmmm!!!!!
Here’s all you’ll need: penne pasta, chicken, olive oil, garlic, white wine, heavy whipping cream, chicken broth, Gorgonzola cheese, fresh sage, salt and pepper, and Parmesan or Romano and parsley for topping.
Cook the pasta according to package directions. Drain and set aside. I forgot to take the pasta boiling pic (sorry!) but you guys are pros by now. You got this! Meanwhile, add the oil to the skillet and cook chicken over medium heat until browned on all sides. During the last minute of cooking I cranked the temp up to medium high to get that nice brown color. Add the garlic and cook for one minute longer, stirring frequently.
Next add the wine! My favorite part…obvi!!! I used a white cooking wine that I had on hand. Did you know they have to ID you at the grocery store for cooking wine?!? It makes me laugh every time. You can also use your favorite white wine, a good Riesling or Chardonnay would be delish! A little splash for me, a little splash for the chicken.
Stir to loosen the brown bits from the pan. If you’re wondering what browned bits are, they’re just little caramelized remnants of meat left in a pan after it’s been cooked. They help to make the base of the sauce and are reabsorbed during the rest of the cooking process. Oh you fancy, huh?!? Well…kinda!
Pour in the heavy cream and chicken broth. Whenever I see heavy cream in a recipe, I know it’s going to be good!!! Really it’s a pretty foolproof way to judge.
Bring to a boil. Reduce to a simmer and continue cooking until the sauce is slightly thickened (about 5 minutes). Oh my yum!!! Can you believe there’s basically just one more step to this recipe and then we’re done?!? I told you this comes together in no time at all.
Stir in the Gorgonzola cheese, fresh sage, and salt and pepper. Cook until the cheese is melted. I am half tempted to just grab the French bread and start dipping…..right….NOW!!
Add the pasta to the pan and toss to coat. Garnish each serving with some freshly minced parsley and a sprinkle of Parmesan or Romano shredded cheese. Perfection!!! There’s nothing more romantic than Italian food! Does it ruin the mood if I lick the plate?!? Hope not!
Penne Gorgonzola with Chicken
- 1 package (16 ounces) penne pasta
- 1 pound chicken breasts, cut into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 large garlic clove, minced
- 1/4 cup white wine
- 1 cup heavy whipping cream
- 1/4 cup chicken broth
- 2 cups (8 ounces) crumbled Gorgonzola cheese
- 6 to 8 fresh sage leaves, thinly sliced
- Salt and pepper to taste
- Shredded Parmesan or Romano cheese and minced fresh parsley to garnish
- Step 1 Cook the pasta according to package directions. Drain and set aside.
- Step 2 Add the oil to the skillet and cook chicken over medium heat until browned on all sides. Add the garlic and cook for one minute longer, stirring frequently.
- Step 3 Add the white wine. Stir to loosen the brown bits from the pan.
- Step 4 Pour in the heavy cream and chicken broth. Bring to a boil. Reduce to a simmer and continue cooking until the sauce is slightly thickened (about 5 minutes).
- Step 5 Stir in the Gorgonzola cheese, fresh sage, and salt and pepper. Cook until the cheese is melted.
- Step 6 Add the pasta to the pan and toss to coat. Garnish each serving with some freshly minced parsley and a sprinkle of Parmesan or Romano shredded cheese. Enjoy!
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