Cook cavatappi pasta according to package instructions. When done, drain and set aside for later.

While your pasta cooks, prepare the chicken breasts by pounding them to an even thickness. Season both sides with salt and black pepper.

Heat a large skillet over medium heat. Add ½ tablespoon butter and ½ tablespoon oil to a large skillet. Add seasoned chicken breast to the skillet and cook for about 4-5 minutes on each side until cooked through to at least 165 degrees. Transfer to a cutting board and cut into bite size chunks.

In the same skillet add remaining ½ tablespoon butter and oil over medium heat. Add onions and a pinch of salt. Cook until tender. Add minced garlic and cook until fragrant. Slowly stir in heavy cream and pesto sauce. Stir in parmesan cheese. Cook until sauce lightly thickens.

Add chicken and cavatappi to your sauce and stir to combine. Serve pasta with fresh grated parmesan cheese and red pepper flakes.