Creamy. Nutty. Aromatic. With just the right touch of heat. 🤍🔥

This pasta is rich in layers, featuring Parmesan and Gorgonzola that melt into a smooth cream sauce, with a gentle infusion of rosemary and a perfect hint of Calabrian chili. The shredded chicken, deglazed with pineapple wine—a sweet little secret I learned from a good friend—ties everything together beautifully.

Balanced, rich, comforting — but elevated.

I forgot to record the exact moment when the pasta went from the pot into the sauce. It mixed with the shredded chicken 🤪. But that toss is where the magic happens. The kind of dinner that feels simple… yet unforgettable. 🍷🍝

Save this one for date night or a cozy Sunday at home. Enjoy!💫

Serves 2

The Chicken

Ingredients

• Chicken breast or thighs
• Salt & black pepper
• Garlic powder
• Onion powder
• Fresh rosemary
• ½ cup sweet pineapple wine (El Canario)
• Olive oil

Method

Rest a few minutes, then shred and set aside.

Season chicken generously with salt, pepper, garlic powder, onion powder, and fresh rosemary — all to taste.

Heat olive oil in a skillet over medium heat.

Sauté chicken until golden on both sides.

Deglaze with ½ cup pineapple wine, scraping up the flavorful bits.

Let the wine reduce slightly, then cover and cook until the chicken is tender and easily shreddable.

The Pasta & Sauce

Ingredients

• 8 oz pasta
• 1 cup heavy cream (divided)
• ½ cup freshly grated Parmesan
• 1 egg yolk
• ¼ cup crumbled Gorgonzola
• 1–2 tsp Calabrian chili (to taste)
• Fresh rosemary (finely minced)
• Salt & black pepper

Method for the Creamy Sauce

1. Cook pasta in well-salted water until al dente.
   Reserve about ¼ cup pasta water before draining.
2. In a bowl, whisk together:
   • Parmesan
   • Egg yolk
   • ¼ cup heavy cream
   • Freshly cracked black pepper
     Mix until smooth.
3. In a large skillet, heat ½ to ¾ cup heavy cream over medium heat until gently bubbling.
4. Lower heat and let it thicken slightly — you want it dense and creamy, not thin or runny.
5. Remove from heat briefly and slowly whisk in the Parmesan–egg mixture until smooth and glossy.
6. Return to very low heat and add fresh rosemary
   Let it cook about 1 minute on low to release its aroma.
7. Add:
   • Cooked pasta
   • Shredded chicken
   • Crumbled Gorgonzola
   • Calabrian chili
   • A splash of reserved pasta water
8. Toss gently until everything is coated in a thick, velvety sauce.
9. Finish with freshly grated Parmesan and black pepper.

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