Creamy Chicken Pasta with Pear
This 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.
Servings 4
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
- Cook the pasta according to package directions.
- Peel, core, and slice the pears into ¼-inch slices. Cut them into julienne strips, then halve for bite-size pieces.
- 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.
- Add chicken broth, salt, and pepper to the pan. Bring to a simmer.
- Whisk the cream and cornstarch together, then pour into the pan. Return to a simmer and cook 1–2 minutes until lightly thickened.
- Add cranberries and cook 30 seconds.
- 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.
- Add chicken, pears, and turkey bacon (if using).
- Top with pecans right before serving, plus extra Parmesan, parsley, or bacon crumbles.
