Okay, so I’m calling this “Mac & Goat Cheese,” when this is obviously rigatoni. Sorry to the noodle dichotomy purists.
Mac & Goat Cheese with Chicken & Rosemary
1 pound raw rigatoni
1 quart heavy cream
2 tablespoons rosemary
1 clove garlic, minced
2 cups roasted chicken, shredded
8 ounces goat cheese
Prepare rigatoni in large pot of boiling water according to package instructions. Meanwhile, bring cream, rosemary, and garlic to a boil in a saucepan over medium heat.
Allow cream to reduce by about half. Stir continually, as the cream will burn easily.
Add goat cheese and chicken to cream mixture. Continue to stir until cheese is melted. Strain noodles and combine with sauce before serving.
Modified from My Baking Addiction.