Ingredients
12 oz dry cavatappi pasta
2 lb boneless, skinless chicken breasts (about 3–4 medium breasts)
1 1/2 cups low-sodium chicken stock
1 1/2 cups heavy cream
5 oz gorgonzola cheese, crumbled (about 1 1/4 cups, loosely packed)
1/2 cup finely crushed walnuts (plus extra for serving, optional)
2 tsp fresh rosemary, finely chopped (plus extra for garnish, optional)
2 cloves garlic, minced
1 tsp kosher salt (plus more to taste)
1/2 tsp freshly ground black pepper
1/4 tsp crushed red pepper flakes (optional, for gentle heat)
2 tbsp unsalted butter, cut into small pieces
1/2 cup freshly grated Parmesan cheese (for finishing, optional)
2 tbsp chopped fresh parsley or additional rosemary for garnish (optional)
