Recipe: Mac-n-Cheese with Goat Cheese, Chicken & Rosemary

Okay, the following recipe is easily one of my favorite recipes ever. It's equal parts comfort food, exotic fare, and delicious. Mellow enough for a night in by the TV, or fancy enough for a nice headliner at a special dinner with friends. 
My darling, picky eater of a husband usually hates goat-cheese, but he can't get enough of this recipe (it also helps that I didn't tell him there was goat-cheese in it until after he finished it and asked for seconds). My toddler son will even eat it.  I figure a recipe that my whole family enjoys is worth its weight in gold!

Mac-n-Cheese with Goat Cheese, Chicken & Rosemary

1 tsp oil
8 oz goat cheese
2-3 sprigs of fresh rosemary, chopped
1 lb cooked, shredded chicken
1 clove garlic, minced
1 quart heavy cream
1 lb package of uncooked rigatoni pasta
Salt and Pepper to taste

1.) Bring a large pot of water to a rolling boil. Add rigatoni. Cook according to package.

2.) While waiting for water to boil, heat a small amount of oil in a large saute pan or skillet. Add garlic and saute about 2 minutes. Add cream to skillet. Simmer on medium-high heat until liquid is reduced by half and coats the back of a wood spoon.

3.)Add rosemary and goat cheese and simmer, stirring until cheese is completely melted and combined with cream.

3.) Add shredded chicken to cream mixture. (I either pre-boil chicken breasts and shred it with a fork, or you can save time by buying a whole pre-roasted supermarket chicken and shredding). Let simmer for another 5 minutes or so, stirring occasionally.

5.) When rigatoni is al dente, drain and add to chicken/cream sauce and stir until combined.  

4.) Add salt and pepper to taste.  Serve immediately garnished with a sprig of fresh rosemary and enjoy!