½ lb dried cavatappi pasta

2–3 tbsp extra-virgin olive oil, as needed

1 lb boneless, skinless chicken breast, thinly sliced

Salt and freshly ground black pepper, to taste

1 cup onion, small diced

2 tsp minced garlic

2 tbsp unsalted butter

1 cup heavy cream, or more as needed

1 cup crumbled Gorgonzola or other creamy blue cheese

4 heaping spoonfuls basil pesto, plus extra for garnish

4 oz finely grated Parmigiano-Reggiano, divided

½ cup toasted pine nuts, for garnish

Bring a large pot of salted water to a boil. Cook the cavatappi until just shy of al dente, about 2–3 minutes less than the package directions. Reserve some pasta cooking water before draining.

Heat 2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat. Add the thinly sliced chicken, season with salt and pepper, and sauté for 1–2 minutes until it begins to turn opaque.

Add the diced onion and minced garlic. Continue cooking, stirring occasionally, until the onions soften and the chicken cooks through. Add another splash of olive oil if needed.

Add the butter and heavy cream, stirring to combine. Toss in the drained pasta along with a splash of reserved pasta water. That starchy water helps the sauce cling beautifully to every little corkscrew.

Stir in the Gorgonzola and basil pesto, followed by half the grated Parmigiano-Reggiano. Toss until everything comes together into a rich, silky sauce. Add a little more cream or pasta water if needed. Taste and adjust the seasoning. Make sure the chicken reaches 165°F before serving.

Transfer to a large serving bowl and shower with the remaining Parmesan, toasted pine nuts, and an extra dollop of pesto. Serve immediately, preferably with a good glass of Italian white wine.