Penne Gorgonzola with Chicken

Can you imagine how it would feel to win $25,000 for one of your recipes? Forget the money for a minute...wouldn't that be the ultimate compliment? This recipe for Penne Gorgonzola with Chicken was Taste of Home's biggest grand prize winner ever. I first saw it over on my friend Lara's site, Recipe Shoebox. I knew instantly that it would be a hit at my house. I just wish I had made it sooner.

This recipe is everything that good comfort food should be: creamy, cheesy, flavorful, and downright lip-smacking good. It's the kind of food where you go back for more, not because you're hungry, but because it's so darn good. If you're a fan of blue cheese, please make this recipe. I promise that you won't be sorry.
Penne Gorgonzola with Chicken
Adapted from Taste of Home Magazine
Time:30 minutes
Serves: 8
1 pound penne pasta
1 pound boneless skinless chicken breasts, cut into 1/2" pieces (I used rotisserie chicken)
1 tablespoon olive oil
1 large garlic cloves, minced (I used 2 cloves)
1/4 cup white wine
1 cup heavy whipping cream
1/4 cup chicken broth
2 cups (8 ounces) crumbled Gorgonzola cheese
6-8 fresh sage leaves, thinly sliced
salt and pepper to taste
Grated Parmigiano-Reggiano cheese or minced fresh parsley

Cook the pasta to according to package directions. While pasta is cooking, make the sauce.

Meanwhile, in a large skillet over medium heat, brown chicken in oil on all sides. Add garlic; cook 1 minute longer. Add wine, stirring to loosen browned bits from pan. (Note: I used leftover rotisserie chicken and just added the chicken to the sauce at the end until it was warmed through).

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

Drain pasta; toss with sauce. Sprinkle with Parmigiano-Reggiano cheese and parsley.
Notes/Results: This was one of those recipes where I knew it was going to be good, but was surprised by just how good it was. I loved it! When I first started making the sauce I was a little worried about adding 2 cups of Gorgonzola. I was afraid the Gorgonzola would take over and be too powerful, but it didn't. While most creamy pasta recipes are on the bland side, this recipe was perfectly flavorful with fairly subtle hints of the Gorgonzola. I was also happy that I used leftover chicken to make this recipe. Don't get me wrong. I would've loved to have the browned bits from freshly cooked chicken, but I think I preferred the softer texture of the rotisserie chicken in this recipe. This recipe truly does make enough for 8 full servings and would be great at a dinner party or to serve a crowd. This is one of those keeper recipes that I will make again and again.