This Creamy Chicken Pasta with Pear is one of those recipes that feels fancy enough for a holiday party but simple enough to pull off on a weeknight—especially if you have cooked chicken ready to go. Sweet pears, salty Gorgonzola, tart cranberries, buttery sauce, and tender pasta come together in a surprisingly harmonious way.
Why You’ll Love This Recipe
When I first made this salad, I was convinced my pickier kids would turn their noses up at the Bleu cheese and parsley. But the flavors blend so seamlessly that nothing feels overpowering. The cheese adds a gentle savoriness, the parsley brightens everything up, and the pears bring just the right amount of sweetness.
The whole dish is colorful, balanced, and incredibly satisfying. It’s now one of our family’s annual holiday staples—beautiful enough to bring to a party, hearty enough to serve as a main dish. Truly a win-win.
Unexpected but crowd-pleasing flavors: Sweet pears + creamy Gorgonzola = magic.
Doubles as a main dish: Just add chicken for a filling dinner.
Quick to prepare with a little prep work: Great for potlucks and busy holiday nights.
Pretty as a picture: The colorful mix of pears, cranberries, herbs, and pasta makes a stunning presentation.
Give it a try! Even skeptical eaters tend to take one bite and think, Wait…this is actually delicious.
Tips for Success:
- Use firm-ripe pears so they hold their shape during sautéing. Bosc pears work especially well.
- Cook the sauce gently—too much heat can cause the cream to separate.
- Taste before adding extra salt: Gorgonzola and Parmesan already bring plenty of savoriness.
- Add the pecans at serving time to keep them crunchy.
Substitutions + Variations:
- Swap the Gorgonzola: Try bleu cheese, goat cheese, or even feta for a milder option.
- Make it vegetarian: Skip the chicken and turkey bacon (still delicious!).
- Nut-free: Omit the pecans or use toasted pumpkin seeds.
- Swap the fruit: Apples work beautifully if pears aren’t in season.
- Use whole-wheat or gluten-free pasta: Farfalle shape is ideal, but any short pasta works.
Storage Tips:
- Store leftovers in an airtight container for up to 3 days.
- The pasta will absorb some sauce over time—add a splash of cream or broth when reheating.
- Best reheated gently on the stovetop or in the microwave at 50% power.
More Delicious Pasta Recipes:
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Creamy Chicken Pasta with Pear
Ingredients
- 8 ounces farfalle pasta about 3 cups
- 3 medium firm pears
- 4 tbsp butter
- 1 cup chicken broth
- 3/4 tsp kosher salt
- 1/4 tsp coarsely ground black pepper
- 2/3 cup heavy cream
- 3/4 cup dried cranberries
- 3/4 cup crumbled Gorgonzola cheese
- 4 tbsp chopped fresh parsley or 1 tbsp dried
- 1/2 cup Parmesan cheese plus extra for garnish
- 1/4 cup coarsely chopped pecans
- 1 cup cooked, shredded chicken rotisserie chicken works great here
- 1/2 cup turkey bacon cooked and crumbled (optional)
Instructions
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Cook the pasta according to package directions.
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Peel, core, and slice the pears into ¼-inch slices. Cut them into julienne strips, then halve for bite-size pieces.
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Melt butter in a large skillet. Add pears and sauté 2–3 minutes over medium heat, until slightly tender and juicy. Use a slotted spoon to remove pears and set aside, leaving juices in the pan.
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Add chicken broth, salt, and pepper to the pan. Bring to a simmer.
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Whisk the cream and cornstarch together, then pour into the pan. Return to a simmer and cook 1–2 minutes until lightly thickened.
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Add cranberries and cook 30 seconds.
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Remove from heat and immediately stir in the Gorgonzola, Parmesan, parsley, and cooked pasta. 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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Top with pecans right before serving, plus extra Parmesan, parsley, or bacon crumbles.
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