Mac and Cheese with Roasted Chicken, Goat Cheese, adn Rosemary

Earlier this week we had a great pasta dish from Michael Symon's Live To Cook cookbook.  I have made this once before, but it has been a really long time, so hopefully it isn't featured on this blog :).  I love goat cheese, and my family really does too, and so we love this.  Noah and I gave this a 9, and Aaron and Owen gave it an 8.  We will have this again, because it doesn't require a lot of effort or ingredients.  The recipe calls for roasted chicken, but I just cook a few chicken breasts in some seasoned water, and then chop it up and add it to the pasta.  I'm sure a rotisserie chicken would work well, and I've used chicken I've cooked in the crockpot before too.  Anyway, here's the fabulous recipe:

Salt
1 lb dried rigatoni pasta
1 quart heavy cream
2 T chopped fresh rosemary (or thyme, both are great)
8 oz fresh goat cheese
2 c shredded roasted chicken (again, just used some sort of cooked chicken)

Put cream rosemary, and 1/2 t kosher salt in a large saucepan over high heat.  Bring to just a simmer, then lower the heat to medium and simmer to reduce the mixture by half.
Add the goat cheese and chicken to the cream and bring the mixture back to a simmer.  Continue cooking until it coats the back of a spoon, about 30 minutes (mine definitely did not take that long!).
Add rigatoni to boiling salted water and cook until al dente.  Drain the pasta and add it to the sauce.  Toss the past and then bring the sauce just back to a simmer. 

This doesn't keep very well, since the sauce separates, but it is creamy and fabulous the first time!  We'll have this again.