This Creamy Chicken Pasta with Pears is fancy enough to be perfect for a holiday party, yet simple enough for a weeknight dinner. This is especially true if the chicken is cooked and ready to eat. Sweet pears, salty Gorgonzola, tart cranberries, butter sauce, and soft pasta combine in amazing harmony.
Why I Love This Recipe
When I first made this salad, I was sure my picky kids would love the blue cheese and parsley. But the flavors blend so seamlessly that nothing is overpowering. The cheese adds a subtle flavor, the parsley brightens everything, and the pears provide just the right amount of sweetness.
The entire dish is colorful, balanced and incredibly satisfying. It’s now one of my family’s annual holiday staples. Beautiful enough to take to a party and hearty enough to serve as a main dish. It’s truly a win-win.
Unexpected but crowd-pleasing flavors: Sweet pear + creamy Gorgonzola = magic.
Can also be used as a main dish: Try adding chicken for a filling dinner.
With a little prep work, it can be prepared quickly. Perfect for potlucks or busy holiday nights.
As pretty as the picture: A colorful combination of pears, cranberries, herbs and pasta creates an amazing presentation.
Give it a try! Even skeptical eaters tend to take a bite and think. Wait a minute… This is really delicious.
Tips for Success:
- Use ripe pears So it holds its shape while sautéing. Bosc pears work especially well.
- Boil the sauce thoroughly– Applying too much heat may cause the cream to separate.
- Taste before adding salt: Gorgonzola and Parmesan cheese already provide a rich flavor.
- Add pecans when serving. To keep it crunchy.
replace + transform:
- Switch up your Gorgonzola: For a milder flavor, try blue cheese, goat cheese, or even feta cheese.
- Make it vegetarian: Skip the chicken and turkey bacon (still delicious!).
- Nut Free: Omit the pecans or use roasted pumpkin seeds.
- Swap fruit: If pears are out of season, apples work beautifully.
- Use whole wheat pasta or gluten-free pasta. The farfalle shape is ideal, but any short pasta will work.
storage tips:
- Store leftovers in an airtight container for up to 1 hour. 3 days.
- The pasta will absorb some of the sauce over time. Add cream or broth when reheating.
- It is best to gently reheat on the stovetop or in the microwave at 50% power.
More delicious pasta recipes:
Creamy Chicken Pasta with Pear
This dish is colorful, balanced and incredibly satisfying. It’s now one of my family’s annual holiday staples. Beautiful enough to take to a party and hearty enough to serve as a main dish.
Serving Size: 4
- 8 oz. Farfalle Pasta About 3 cups
- 3 middle tight stomach
- 4 tablespoon butter
- 1 cup chicken broth
- 3/4 teaspoon kosher salt
- 1/4 teaspoon coarsely ground black pepper
- 2/3 cup heavy cream
- 3/4 cup dried cranberries
- 3/4 cup Crushed Gorgonzola Cheese
- 4 tablespoon chopped fresh parsley or 1 tablespoon dried
- 1/2 cup parmesan cheese Plus decorative additions
- 1/4 cup Coarsely chopped pecans
- 1 cup cooked and chopped chicken The rotisserie chicken here is really delicious.
- 1/2 cup turkey bacon Cooked and crumbled (optional)
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Cook Pasta According to package directions.
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Peel, core, and cut the pears into ¼-inch pieces. Cut the julienne into pieces, then cut them in half into bite-sized pieces.
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Melt the butter in a large skillet. Add pears and fry over medium heat until slightly soft and juicy, 2 to 3 minutes. Using a slotted spoon, remove the pears and set aside, reserving the juices in the pan.
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Add chicken broth, salt, and pepper to pan. Boil.
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Mix the cream and cornstarch together and pour into the pan. Return to a boil and cook until slightly thickened, 1 to 2 minutes.
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Add cranberries and cook for 30 seconds.
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Turn off the heat, add Gorgonzola cheese, Parmesan cheese, parsley, and cooked pasta and stir immediately. Toss until the cheese begins to melt and coat the noodles.
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Add chicken, pears, and turkey bacon (if using).
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Just before serving, top with pecans, followed by additional Parmesan cheese, parsley, and bacon crumbles.
