Chicken Gorgonzola Pasta

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Chicken Gorgonzola Pasta is the perfect easy prep meal for any cheese lover out there. Your family and friends are going to love this restaurant-quality decadent meal and leave them wanting more.

A white plate with the pasta on it.

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This flavorful Chicken Gorgonzola Pasta is effortless to make so dinnertime is easier than ever. The explosion of delicious flavors will impress everyone you know.

Gorgonzola gives this penne its fragrant and rich flavor and is traditionally made in northern Italian regions. Visit the site to read more about the specialty cheese and how others enjoy it today.

A picture on top of the dish. With fresh herbs on top.

If you’re looking for more satisfying recipes, try this Maple Bacon Crack, Crispy Roasted Sweet Potatoes with Brown Sugar and Crack Chicken Pasta.

What We Love About This Chicken Gorgonzola Pasta

This creamy chicken is not only easy but versatile. You can cater it to your family and friends’ tastes and substitute it however you like. This dinner is filling and will satisfy everyone at the table.

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  • Easy Ingredients: Find what you need in your pantry at home or in stores.
  • Adaptable: Toss any vegetable in this creamy Gorgonzola chicken to make it even more hearty and filling.
  • Makes Great Leftovers: Eat this creamy pasta dish the next day for lunch or dinner.

Ingredient Notes for Gorgonzola Pasta

Ingredients needed, chicken pasta and cheese.
  • Chicken: This recipe can easily use pre-cooked chicken breasts or rotisserie chicken.
  • Gorgonzola cheese: This cheese can be found in the international aisle in grocery stores or at your local deli market.
  • Sage: While fresh sage leaves are best, dry leaves can also be good for this.

See my recipe card below for a complete list of the ingredients with measurements.

Variations and Substitutions

There are so many different ways you can make this flavorful supper your own. You can add, take away or substitute anything to custom-create a savory taste that you know your family and friends will ask for again.

  • Pasta: Easily switch from using penne to fettuccine noodles. Protein pasta is also an excellent choice to add protein.
  • Veggies: Add your favorite vegetables like chopped broccoli, mushrooms, or baby spinach to make it more hearty. In addition, sautéed shallots partner well to add a sweet and delicate onion flavor.
  • Cheese: Use other similar-tasting cheeses such as Roquefort, Stilton, or goat cheese. Crumble or sliced cheese is best.
  • Low-carb: Easily use zucchini or pea noodles for a low-carb alternative.

How to Make Chicken Gorgonzola

This penne gorgonzola with chicken is very versatile and your family will remember the flavors as a family favorite.

These are the basic steps for making this chicken recipe. Refer to the full, printable recipe card below for detailed instructions.

Cooking the chicken, preparing the noodles.

Step 1: Prepare Noodles

Cook the noodles according to the package instructions. Drain and rinse noodles and set aside for use later.

Step 2: Heat Skillet and Cook Garlic

Next, in a large skillet over medium heat, brown chicken in oil on all sides (using only one tablespoon of oil). Add garlic and continue cooking for 1 minute more. Add wine and use your spoon to start stirring to loosen the browned bits on the bottom of the pan.

Step 3: Add Cream, Broth and Cheese

Add cream and broth and cook until the sauce is slightly thick and the chicken is no longer pink. Stir in the Gorgonzola, sage, salt, and pepper to taste. Cook just until the cheese is melted.

Preparing the sauce and then combining the sauce, the cheese and the noodles together.

Step 4: Combine Ingredients

Finally, toss noodles in with the chicken and Gorgonzola sauce. Top with grated Parmesan and parsley.

Recipe FAQs about this Chicken Gorgonzola Pasta

Gorgonzola is typically softer and milder than other blue cheeses.

The most similar kind is Roquefort, made from sheep’s milk. It’s aromatic and pungent components make it a popular substitute for Gorgonzola.

Yes. Substitute the meat for tofu or other veggies.

Yes. For example, try replacing the penne with zucchini or pea noodles to lessen the carbohydrates.

Store this Gorgonzola chicken in an airtight container and refrigerate leftovers for up to 4 days.

A nice close up of the pasta and chicken dish.

Expert Tips for Making This Recipe

For your busier days, cut down your cooking time down significantly with these tips. Make it your own way. Everyone is going to love this tasty dinner and leave with smiling faces.

  • Prep Ahead: Make your noodles and sauce ahead of time. Reheat the mixture in a skillet before adding your chicken and serving.
  • Save Time: Use pre-cooked grilled chicken to cut down your cooking time.
  • Vegetarian Swap: To make this meal vegetarian, swap the meat out for mushrooms to add nutrition.
  • Spice Tip: If you like spicier flavors, add a little spice like red pepper flakes to turn up the heat.
  • Double Recipe: Do you need more than 4 servings? Double the amount to make enough for the company to enjoy.

What to Serve with Chicken Gorgonzola Pasta

A white plate with the pasta on it.
5 from 14 votes

Chicken Gorgonzola Pasta

Yield: 4 servings
Prep: 30 minutes
Cook: 30 minutes
Total: 1 hour
Chicken Gorgonzola Pasta is the perfect easy prep meal for any cheese lover out there. Your family and friends are going to love this restaurant-quality decadent meal and leave them wanting more.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!

Ingredients

  • 16 ounces Penne pasta, (cooked according to package directions)
  • 1 pound Boneless, skinless chicken breasts, cut into 1/2 inch pieces
  • 1 tablespoon Olive oil
  • 1 large Garlic clove, minced
  • ¼ cup White wine
  • 1 cup Heavy cream
  • ¼ cup Chicken broth
  • 2 cups Gorgonzola cheese, crumbled or sliced
  • 6 to 8 Fresh sage leaves, thinly sliced
  • Salt and black pepper, to taste
  • Parmesan, garnish
  • Parsley, garnish

Instructions

  • The recipe requires one package (16 ounces) of penne pasta to be cooked according to the package instructions.
  • One pound of boneless and skinless chicken breasts should be cut into 1/2 inch pieces.
  • In a large skillet over medium heat, brown the chicken on all sides in one tablespoon of olive oil.
  • Then, add one large clove of minced garlic and cook for an additional minute.
  • After that, add 1/4 cup of white wine to the skillet and stirring to loosen browned bits on the bottom of the pan.
  • Next, add 1 cup of heavy cream, 1/4 cup of chicken broth, 2 cups of crumbled Gorgonzola cheese (8 ounces), and 6-8 thinly sliced fresh sage leaves.
  • Finally, add a little salt and pepper according to taste. Garnish with grated Parmesan and parsley (optional).

Expert Tips

For your busier days, cut down your cooking time down significantly with these tips. Make it your own way. Everyone is going to love this tasty dinner and leave with smiling faces.
    • Prep ahead: Make your pasta and sauce ahead of time. Reheat mixture in a skillet before adding your chicken and serving.
    • Save time: Use pre-cooked grilled chicken to cut down your cooking time.
    • Vegetarian swap: To make this meal vegetarian, swap the meat out for mushrooms to add nutrition.
    • Spice tip: If you like spicier flavors, add a little spice like red pepper flakes to turn up the heat.
    • Double recipe: Do you need more than 4 servings? Double this recipe to make enough for company to enjoy.

Estimated Nutritional Information

Serving: 1g | Calories: 995kcal | Carbohydrates: 88g | Protein: 53g | Fat: 46g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 182mg | Sodium: 809mg | Potassium: 898mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1340IU | Vitamin C: 2mg | Calcium: 371mg | Iron: 2mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Course: Main Dish
Cuisine: Italian

This recipe is my personal adaption of an ethnic-inspired recipe. It is not intended to be an authentic recipe.  I’ve recreated this recipe because I enjoy the flavors and I want to encourage my readers to expand their tastes and try new flavor combinations. The recipe, ingredients, and processes may have been adapted to make the recipe accessible to the average American. I have provided links to authentic versions of the recipe in the post above. I encourage you to visit these pages and learn more about the traditional version(s) of this recipe.

34 thoughts on “Chicken Gorgonzola Pasta”

  1. I’m def bookmarking this awesome recipe. I work full time also, and pasta dishes are just the easiest! Comfort food too! Thank you for sharing, although I have a feeling I’ll be using pre cooked chicken. ๐Ÿ˜‰

    Reply
    • I’ve used pre-cooked chicken in this recipe and it works beautifully! Makes an easy dish even easier!!! Enjoy!

      Thanks for stopping by and be sure to come back soon! Happy New Year! ๐Ÿ™‚

      Reply
  2. I LOVE gorgonzola cheese and I love pasta–this is definitely going in the “to-try” file. Thank you so much for offering Food on Fridays readers this delicious dish. It looks like it would be nice enough for company and a very special weeknight treat. I love that it’s fast and simple, regardless of who’s going to eat it.

    Reply
  3. Anything with gorgonzola would do it for me and this sounds just delicious! Thank you so much for linking it up to Inspiration Friday and I hope you have a fabulous New Year!
    Vanessa

    Reply
  4. such a gorgeous photo to go with an amazing recipe. i think i would just ooze into comfort after a long day with a meal like this. i can almost taste the joy! thank you for sharing with tuesday night supper club!

    Reply
  5. Also – I wanted to mention – when making pasta and steaming veggies, I just put the veggies in the colander, place it over the boiling pasta, with a lid to cover, then use the same colander to drain the pasta. No extra dishes!

    Reply
  6. Ha! I have a leftover chicken breast from a rotisserie chicken, a bag of cubed gorgonzola from Christmas, some leftover penne from yesterday, and “ice cubes” of frozen chopped herbs from summer. Guess what I’m having for dinner tonight, after a long day at work?

    Reply
  7. Looks delicious! I’m thrilled to have just found your blog through a Tasty Tuesdays Linky! It’s nice to meet you and I’m excited to peruse what you’ve shared!

    Reply
  8. This looks amazing! I can’t wait to try it.
    Thanks for linking. Please remember to link back to TCB. ๐Ÿ™‚

    Reply
  9. Well I didn’t know how hungry I was until I read this recipe – I can tell it is a keeper! Thanks for sharing it with the hearth and soul hop!

    Reply
  10. I hear you on not wanting to cook after a long day at work. Usually I end up eating some random thing in the house because I don’t want to do a thing!

    This recipe sounds delicious! Definitely on the list of foods to try. Thanks!

    Reply
  11. This looks delicious! I’m definitely going to have to try this when the weather cools down! It looks like it would be awesome on a cold Happy Valley night this fall!

    Reply

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