Pasta Gorgonzola with Crispy Prosciutto and Pear

This rich and creamy Pasta Gorgonzola with Crispy Prosciutto and Pear recipe is bursting with all the right flavors. Think salty Italian ham, briny Kalamata olives, delicately sweet Anjou pear and sweet Balsamic glaze in one comforting pasta dish topped with juicy chicken breast and baby greens.

It’s a pasta recipe that feels fancy, without the fuss.

Oftentimes, Pasta Gorgonzola recipes, also referred to as ‘penne alla Gorgonzola’, feature a cream-based sauce. We took a slightly lighter route here with just enough crumbly Gorgonzola and extra-virgin olive oil to feel luscious without compromising on the richness you get in a cream sauce.

Why You’ll Love This Recipe

There’s a lot to love in this Pasta Gorgonzola recipe:

• It’s a 30-minute meal, so it’s perfect for a weekend dinner or impromptu date night.
• The list of ingredients is short and simple but the pasta packs a flavorful punch.
• It’s a low-fuss recipe, but your friends or guests would never know it.

Ingredients & Substitutions

Here’s what you’ll need to elevate your pasta game with this Pasta Gorgonzola:

• Penne pasta – I use mini penne pasta, either size is fine. You can use any pasta shape that you’d like, such as bowtie, rigatoni or fusilli.
• Prosciutto – This Italian ham, often featured on charcuterie boards, crisps up quickly. It has a taste similar to bacon but it’s much thinner and I find it easy to work with when I want to elevate a recipe.
• Chicken breast – Tender and juicy, don’t skip this part.
• Extra-virgin olive oil – Get your fancy olive oils out. This is one of those recipes that you’ll want to use a high-quality olive oil. With such simple ingredients the richness of the olive oil shines.
• Kalamata olives – Halved or quartered are recommended, but you can use whole kalamata olives if that’s what you have on hand. Just make sure you remove the pits.
• Anjou pear – The delicate sweetness of the pear is a perfect accompaniment to the bold flavors in this recipe. Choose a ripe but firm pear. Skip it if you can’t find one, or use a Bartlett pear if Anjou isn’t in season.
• Baby greens – Baby spinach, mixed greens or even peppery arugula add a layer of freshness to this Pasta Gorgonzola recipe.
• Gorgonzola cheese – Choose a high-quality hunk of crumbly Gorgonzola, or use Blue cheese in a pinch. I always add a little extra cheese for garnish right before serving for added texture and bite.
• Balsamic glaze – Highly recommend you don’t skip the glaze, but the pasta is still absolutely delightful without it.

Make Ahead and Storage

Several components of this recipe can be prepared in advance to shave several minutes off of your prep time. Prepare the pasta and prosciutto a day in advance and store in separate airtight containers in the refrigerator. You can also measure out your olives, greens and cheese in advance so it’s more of a dump-and-go situation when it’s time to get cooking. For best results, sear the chicken and slice the pear immediately upon preparing to serve this dish.

Store leftovers in an airtight container in the fridge for up to three days. If you find the pasta to bit a bit dry, add a drizzle of olive oil to the pasta. Also note that your prosciutto will not be as crispy as it was on the day the Pasta Gorgonzola was prepared, but it’s still delicious when reheated.

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*Recipe originally posted 10/25/22; Last updated 3/23/24.