Crockpot Gorgonzola Pear and Walnut Chicken with Tagliatelle Tips, FAQ & printable recipe

Tips for success

For the best texture, toast the walnuts just before using them. Spread them on a baking sheet and toast in a 350°F (175°C) oven for 5-7 minutes, or in a dry skillet over medium heat, shaking frequently.

Toasting brings out their nutty flavor and adds crunch. If making ahead, toast them separately and add just before serving to keep them crisp.

To make the sauce even richer, stir in an extra tablespoon of butter after shredding the chicken.

For a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the slow cooker, then cook on HIGH for 10 minutes. Taste before serving and adjust salt and pepper as needed, since Gorgonzola can be salty.

Variations

• Cranberry Gorgonzola Chicken: Replace the pears with 1 cup of fresh or dried cranberries. Add them in the first layer. The tartness of cranberries pairs beautifully with the creamy Gorgonzola. Omit the walnuts and top with toasted pecans instead for a seasonal twist.
• Apple Cheddar Chicken: Swap the pears for 2 crisp apples, such as Honeycrisp or Fuji, sliced. Use sharp white cheddar instead of Gorgonzola for a milder, crowd-pleasing flavor. Add a pinch of cinnamon to the cream mixture for a hint of warmth.
• Mushroom and Thyme Chicken: Add 8 oz of sliced cremini mushrooms with the chicken. Replace the rosemary with fresh thyme sprigs. Use a dry sherry instead of white wine for an earthy depth. Omit the pears and increase the walnuts to 3/4 cup for extra crunch.
• Spicy Gorgonzola Chicken: Add 1/2 teaspoon of red pepper flakes and a minced jalapeño to the cream mixture for a spicy kick. Keep the pears but reduce the walnuts to 1/4 cup. Serve over polenta instead of tagliatelle for a gluten-free option.

Storage and make-ahead

Fridge

Refrigerate leftovers in an airtight container for up to 3 days. The sauce will thicken; add a splash of cream or broth when reheating.

Freezer

Freeze the chicken mixture (without pasta) in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of cream or broth to loosen the sauce if needed.

Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken when chilled; add a splash of cream or chicken broth when reheating to restore the creamy consistency. Keep the pasta separate from the chicken mixture to prevent it from becoming soggy.

This recipe can be assembled the night before. Layer all the ingredients in the slow cooker insert, cover, and refrigerate overnight.

In the morning, place the insert in the slow cooker and cook on LOW for 4 hours. You may need to add 30 minutes to the cooking time since the ingredients start cold.

Serving ideas

Serve the chicken and sauce over the garlic butter tagliatelle, ensuring each plate gets a generous portion of pasta, chicken, and pears.

Finish with a sprinkle of extra toasted walnuts and a few cracks of black pepper. A side of crusty bread or a simple green salad with a light vinaigrette would round out the meal nicely.

For a more elegant presentation, twirl the tagliatelle into nests using tongs or a fork, then spoon the chicken mixture over the top. Garnish with a fresh rosemary sprig or a few pear slices. This dish pairs beautifully with a crisp white wine like Sauvignon Blanc or a light Pinot Grigio.

Frequently asked questions

Recipe card

Crockpot Gorgonzola Pear and Walnut Chicken with Tagliatelle

Prep 15 minCook 4 hTotal 4 h 15 minServes 4

Ingredients

• 4 boneless, skinless chicken breasts
• 2 Anjou pears, sliced
• 1 cup heavy cream
• 1/2 cup dry white wine
• 2 sprigs fresh rosemary
• 6 oz Gorgonzola cheese, crumbled
• 1/2 cup walnuts, toasted and chopped
• 12 oz tagliatelle pasta
• 3 tbsp garlic butter
• cracked black pepper, for serving

Instructions

1. Place the chicken breasts in the bottom of a 6-quart slow cooker in a single layer. Scatter the sliced pears over the chicken, then pour in the heavy cream and white wine. Add the fresh rosemary sprigs on top.
2. Cover the slow cooker with the lid and cook on LOW for 4 hours, until the chicken is tender and cooked through. The chicken should reach an internal temperature of 165°F (74°C).
3. Remove the chicken breasts to a cutting board and shred with two forks. Return the shredded chicken to the slow cooker. Discard the rosemary sprigs.
4. Add the crumbled Gorgonzola cheese and toasted walnuts to the slow cooker. Stir gently to combine, letting the cheese melt into the sauce for about 5 minutes.
5. Bring a large pot of salted water to a boil. Cook the tagliatelle according to package instructions until al dente. Drain and toss with the garlic butter.
6. Divide the garlic butter tagliatelle among plates. Spoon the Gorgonzola pear chicken and sauce over the pasta. Finish with cracked black pepper.

Contains: gluten, milk, tree nuts, sulfites

Estimated nutrition per serving

Calories

680

Protein

45 g

Carbohydrates

35 g

Fat

38 g

Automatic estimate from the ingredient list, not laboratory-verified.