Grilled Chicken with Creamy Cheese Rigatoni

For the Grilled Chicken:

• 2 large chicken breasts (or boneless thighs)
• 1 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp onion powder
• ½ tsp black pepper
• Salt to taste
• 1 tbsp lemon juice
• Fresh parsley, chopped (for garnish)

1. In a bowl, mix olive oil, lemon juice, and spices.
2. Rub the mixture all over the chicken and marinate for at least 30 minutes (or overnight).
3. Grill or pan-sear the chicken over medium-high heat for 6–7 minutes per side or until cooked through.
4. Let rest, then slice into chunks.

For the Creamy Cheese Rigatoni:

• 10 oz (300g) rigatoni pasta
• 2 tbsp butter
• 2 tbsp flour
• 2 cups whole milk or heavy cream
• 1½ cups shredded cheddar (or mix with mozzarella/parmesan)
• Salt and black pepper
• Chopped parsley

1. Cook pasta according to package directions, then drain.
2. In a saucepan, melt butter, add flour, and whisk for 1 minute.
3. Slowly add milk, stirring constantly until the sauce thickens.
4. Stir in the cheese until melted and smooth. Season with salt and pepper.
5. Toss the cooked rigatoni in the cheese sauce. Garnish with parsley.