Goat Cheese Mac and Cheese with Roasted Chicken

Symon’s iconic Lola mac and cheese: rigatoni in a rosemary cream sauce bound with tangy goat cheese and studded with roasted chicken and garlic.

Ingredients

• 1 lb rigatoni
• 2 boneless skinless chicken breasts
• 1 teaspoon smoked paprika

Kosher salt and black pepper

• 3 tablespoons olive oil
• 1 head garlic, roasted, cloves squeezed out
• 2 cups heavy cream
• 1 tablespoon chopped fresh rosemary
• 6 oz fresh goat cheese, crumbled
• 1/2 cup grated Parmesan
• 2 tablespoons unsalted butter
• 1/2 cup panko breadcrumbs

Directions

1. Heat the oven to 400 degrees F. Season the chicken with paprika, salt and pepper. Sear in 2 tablespoons oil, then roast 8 to 10 minutes until cooked through. Rest and dice.
2. Cook the rigatoni in salted water until just shy of al dente; drain.
3. Simmer the cream with the Roasted Garlic and rosemary in a large skillet until reduced by about a third, 6 to 8 minutes.
4. Whisk in the goat cheese and Parmesan until smooth, then season.

Fold in the pasta and diced chicken to coat.

1. Toast the panko in the butter until golden, scatter over the mac and cheese, and serve.

Notes

Based on the goat cheese mac and cheese Michael Symon has served at Lola for years.