Pasta Gorgonzola with Crispy Prosciutto and Pear
This rich and creamy Pasta Gorgonzola with Crispy Prosciutto and Pear is the ultimate fall comfort food. Our recipe offers a lighter take on the classic, featuring a velvety Gorgonzola sauce made with olive oil instead of heavy cream. With the perfect balance of salty, sweet, and savory flavors, this elegant dish comes together in just 30 minutes, making it ideal for a weeknight dinner or a special occasion.
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Ingredients
- 8 ounces penne pasta cooked al dente and drained
- 2 ounces prosciutto
- 7- ounce chicken breast
- 3 tablespoons extra-virgin olive oil divided
- ¼ cup Kalamata olives drained
- 1 Anjou pear thinly sliced
- 1 large handful of baby greens
- ⅓ cup Gorgonzola cheese crumbles
- Balsamic glaze for drizzling
Instructions
- Prepare the penne pasta al dente according to the package directions. Rinse, drain, and add 2 tablespoons of extra-virgin olive oil. Cover and set aside.
- While the pasta is cooking, season both sides of the chicken breast with salt and pepper and let it rest.
- In a skillet over medium-high heat, add the prosciutto and crisp it for about 5 minutes. Remove from the skillet and set aside on a plate lined with a paper towel to absorb the excess fat.
- Add 1 tablespoon of extra-virgin olive oil to the hot skillet and sear the chicken breast without moving it until it has a nice golden-brown crust, about 6 minutes. Use tongs to flip the chicken and sear, untouched, for another 6 minutes until the chicken is cooked through (165°F). Remove from the heat and let rest, untouched, for about 5 minutes.
- To the warm pasta, crumble the prosciutto and gently stir in the olives, pear, Gorgonzola crumbles, and greens. Drizzle with extra virgin olive oil if the pasta seems dry.
- Divide the pasta among 4 bowls. Slice the chicken breast and place it on top. Drizzle balsamic glaze over the dish as desired. Serve warm and enjoy!
Notes
Prosciutto and olives are both high in sodium. Taste before adding salt.
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