Cook the chicken using any method you prefer. I cooked it in a pan with olive oil. Once it's cooked cut it into long strips.
In a sauce pan over medium heat, melt butter. Add onion and garlic. Saute until the onion is translucent.
Add flour and mix into a paste.
Slowly stir in the milk, whisking until smooth.
Mix 1/2 cup of bleu cheese into the cream sauce. Cook until the sauce has thickened, stirring frequently to prevent it from scalding.
Meanwhile, peel and slice the pears.
Bring a large pot of water to a boil. Cook the rigatoni for 8-10 minutes, per the instructions on the pasta box. Drain and rinse in a colander.
Return the rigatoni to the large pot. Carefully pour the bleu cheese sauce over the pasta. Toss in the sliced chicken and pears. Add salt and pepper to taste. Cover and cook for 5 minutes stirring occasionally until heated through and pears are tender.
Garnish with crumbled bacon, bleu cheese and fresh parsley, if desired prior to serving. Enjoy!