My Favorite Pasta Dish of 2012

I made this recipe for the third time last night and it never disappoints.  It is so scrumptious, decadent and comforting.  It simply makes me happy as I eat it and I have to refrain from saying Mmmmm.  The original recipe came from Michael Symon of The Chew. It is a recipe he can’t stop serving at his restaurant and now neither can I at home. Although I don’t consider it "Mac & Cheese" it is a fabulous pasta.  I used half as much rosemary because it seemed like so much since rosemary is very pungent. The rosemary flavor still came through strong but it wasn’t overwhelming. I also don't usually use, all heavy cream except for last night. 

GOAT CHEESE CHICKEN PASTA
1 lb. rigatoni
-salt
2 C.(1 pint) heavy whipping cream or regular
2 C. nonfat milk or 1%
1 T. fresh rosemary, chopped
8-10 oz. (1 C.) goat cheese, broken up
2 C. rotisserie or cooked chicken, shredded
½ t. black pepper
¼ t. coarse black pepper
¼ t. Kosher salt

Fill a large pot with water and bring to a boil. Add salt and pasta and cook 1 minute shy of package directions. Meanwhile, to a large saucepan add cream/milk, rosemary, kosher salt and peppers. Bring to a simmer over medium heat, lower the heat and simmer.  Add the chicken and goat cheese, stir to melt the cheese. Continue to simmer until the noodles are done. Add the cooked noodles and stir to coat the pasta. Turn off heat and let rest 3-5 minutes before serving to thicken sauce. Stir and serve. Add the chicken and goat cheese, stir to melt the cheese. Continue to simmer until the noodles are done. Add the cooked noodles and stir to coat the pasta. Turn off heat and let rest 3-5 minutes before serving to thicken sauce. Stir and serve. Add the chicken and goat cheese, stir to melt the cheese. Continue to simmer until the noodles are done. Add the cooked noodles and stir to coat the pasta. Turn off heat and let rest 3-5 minutes before serving to thicken sauce. Stir and serve.

Notes: Thickening depends on the cream/milk combination and it will happen as it sits either way. The original recipe used all heavy cream. I found that using half heavy cream and half nonfat milk or half whipping cream and half 1% milk was just as tasty and saved me a few calories so feel free to experiment.

Variation: Although I haven't tried this yet it is on my list to do so.  Add sauteed mushrooms and spinach to make it a touch more healthier.

UPDATE:  7/24/2013:  This is still one of my favorite dishes to make and what I learned last night was that 1/2 pint heavy whipping cream, 2 C. nonfat milk and 1 can of evaporated milk works just as well.  Just let it sit a bit to thicken before you eat.