Biltmore Estate Chicken Breasts Over Rigatoni – rich Gorgonzola sauce covers grilled chicken and pasta.

The Gorgonzola sauce makes for a wonderfully rich sauce go to along with this chicken.  Add a fresh salad to this, and you will have a meal that can fill just about anyone up. This recipe may take an extra step or two, but it is so worth it.

chicken with gorgonzola sauce

Biltmore Estate Chicken Beasts Over Rigatoni

chicken with gorgonzola sauce

Biltmore Estate Chicken Breasts Over Rigatoni

A rich Gorgonzola sauce covers grilled chicken and pasta.
5 from 5 votes
Print Pin Rate Add to Collection
Course: Main Course
Cuisine: American
Keyword: Chicken Recipes, Gorgonzola
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4
Calories: 1213kcal


  • 4 skinless, boneless chicken breast halves, each about 4 to 6 ounces
  • 6 tablespoons fresh lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons minced garlic
  • Salt and freshly ground black pepper
  • 1/4 cup finely chopped onion
  • 1 1/2 cups heavy cream
  • 4 fresh sage leaves, chopped, optional
  • 1/4 cup chopped fresh parsley
  • 12 ounces rigatoni pasta, preferably multi-colored
  • 1/3 cup flour seasoned with salt and pepper
  • 1/4 cup dry white wine
  • 1 cup crumbled Gorgonzola or blue cheese
  • 1/2 cup grated fresh Parmesan cheese
  • 2 tablespoons minced parsley for garnish


  • TO MARINATE CHICKEN: Lightly pound each chicken breast between 2 pieces of plastic wrap. In a glass or porcelain dish, combine the lemon juice, 1 tablespoon of the oil and 1 teaspoon of the garlic and season with salt and pepper to taste. Marinate the chicken in this mixture, covered, in the refrigerator, for not more than 2 hours. TO MAKE SAUCE: In a 2-quart saucepan over medium heat, heat 1 tablespoon of olive oil. Add the onion and remaining teaspoon of garlic and cook stirring, over low heat, for 5 minutes or until the onion is tender. Add the cream and bring to a boil, add the sage and parsley and remove from the heat. Set aside until later. TO MAKE PASTA AND COOK CHICKEN: In a stock pot, bring 3 quarts of salted water to a boil and cook the pasta for about 12 minutes or according to directions on the box. Meanwhile remove the chicken from the marinade and pat dry. Dip the chicken lightly in the seasoned flour on both sides. In a 12-inch skillet over medium heat, heat the remaining 2 tablespoons of olive oil and cook the chicken for about 5 minutes per side or until completely cooked through. Remove the chicken to a plate and loosely cover with foil, keep warm. Add the white wine to the skillet and boil, stirring with a wooden spoon until there are only 2 tablespoons of liquid in the pan. Add the reserved cream mixture and bring to a boil, add the Gorgonzola and Parmesan cheeses and bring to a simmer. Remove from heat and season to taste with salt and pepper. TO ASSEMBLE DISH: Drain the pasta and return it to the cooking pan, add the sauce and toss until well combined. Divide the pasta between 4 dishes and top each portion with chicken. Garnish the chicken with minced parsley and serve immediately.


Calories: 1213kcal | Carbohydrates: 78g | Protein: 73g | Fat: 65g | Saturated Fat: 31g | Cholesterol: 297mg | Sodium: 901mg | Potassium: 1270mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2175IU | Vitamin C: 20.8mg | Calcium: 395mg | Iron: 3.1mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

REVEALED: Copycat Secrets for 2023

free email bonus

Yes, you CAN make it at home! I'll show you how.

We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to and affiliated sites.

Reader Interactions


  1. Dr.Grandma Jeannie

    5 stars
    Wonderful! I made a lot of mistakes when making it, but it still turned out fabulous. I used 1/4 tsp. dried rubbed sage but might try more next time. I used blue cheese, and accidently doubled the Parmesan which I shredded. I doubled the wine, and only marinated the chicken for 1 hour. The chicken was so tender that it fell apart when I tried to cut it, and it was very flavorful and moist. The overall flavor of the dish was superb. I’m not a huge chicken fan, and my husband is not a big pasta fan, but this was G R E A T for both of us! Thanks for the recipe.

  2. Rebecca

    5 stars
    This is a fantastic recipe! It takes a bit of time but it is definitely worth it. My husband refuses to eat left-overs except for this. There never seems to be enough!

  3. Liz Nelson

    5 stars
    This sounds really good! I have never cooked with Gorgonzola I will have to try this. Has anyone else tried this recipe let me know how it turned out?

    • Janreither

      I use it in garlic mashed potatoes. I bring half and half to a boil then bring it down to a simmer and add gorgonzola, roasted garlic to the half and half.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

homemade Olive Garden Asiago Torgelloni Alfredo with chicken on a plate

Copycat Recipe Secrets for 2023


Yes, you CAN make it at home! 
I'll show you how.