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)
- In a bowl, mix olive oil, lemon juice, and spices.
- Rub the mixture all over the chicken and marinate for at least 30 minutes (or overnight).
- Grill or pan-sear the chicken over medium-high heat for 6–7 minutes per side or until cooked through.
- Let rest, then slice into chunks.
For the Creamy Cheese Rigatoni:
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- 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
- Cook pasta according to package directions, then drain.
- In a saucepan, melt butter, add flour, and whisk for 1 minute.
- Slowly add milk, stirring constantly until the sauce thickens.
- Stir in the cheese until melted and smooth. Season with salt and pepper.
- Toss the cooked rigatoni in the cheese sauce. Garnish with parsley.
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