Okay, so I am referring to this as sort of a “Mac & Goat Cheese,” when this is obviously rigatoni. For clarity sake. Sorry to the noodle dichotomy purists, but I know you will love it nonetheless. This is one of my all time favorite pasta dishes! I love it with a roasted chicken. Especially if the chicken has some balsamic flavor, so consider that. This is a recipe I reach for when we want some comfort food for a family dinner.
ROSEMARY MAC & GOAT CHEESE
Serves 3-4
1 pound rigatoni, cooked al dente
4 cups heavy cream
2 tablespoons rosemary, chopped
1 clove garlic, minced
2 chicken breasts, roasted and shredded
8 ounces goat cheese
Salt & pepper
Bring cream, rosemary, and garlic to a boil in a saucepan over medium heat. Allow cream to reduce by about half, stirring frequently.
Add goat cheese and chicken to cream mixture. Continue to stir until cheese is melted. Strain noodles and toss with sauce. Season with salt & pepper.
- 1 pound rigatoni, cooked al dente
- 4 cups heavy cream
- 2 tablespoons rosemary, chopped
- 1 clove garlic, minced
- 2 chicken breasts, roasted and shredded
- 8 ounces goat cheese
- Salt & pepper
- Bring cream, rosemary, and garlic to a boil in a saucepan over medium heat.
- Allow cream to reduce by about half, stirring frequently.
- Add goat cheese and chicken to cream mixture.
- Continue to stir until cheese is melted. Strain noodles and toss with sauce.
- Season with salt & pepper.
Adapted from Michael Symon.
