Al Dente Rigatoni with Pan-Seared Chicken, Roasted Butternut Squash, and Sage Brown Butter

Preheat your oven to 400°F (200°C). Prepare the butternut squash by washing the exterior, peeling the skin with a vegetable peeler, removing the seeds, and dicing the flesh into 1/2-inch cubes. Place the cubes on a baking sheet, toss with 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Roast for 25 minutes or until tender and slightly caramelized at the edges.

While the squash roasts, prepare the remaining ingredients. Slice the 1.5 lbs of raw chicken breast into 1-inch bite-sized pieces. Mince the 4 cloves of garlic and finely dice the 2 shallots. Grate the 4 oz parmesan cheese wedge and set aside.

Bring a large pot of water (about 6 quarts) to a rolling boil. Add 2 tbsp of salt to the water. Add the 1 lb of dry rigatoni. This is your opportunity for 'Al Dente Mastery'. Set a timer for 3 minutes less than the package instructions suggest.

Perform the Al Dente Test: When the timer goes off, remove one rigatoni and carefully cut it in half. Look for a tiny, distinct white dot or thin line in the center of the pasta wall—this indicates the starch isn't fully hydrated yet. Taste it; it should be firm and offer a slight resistance to the tooth (chewy, not crunchy). If it is still hard/crunchy, cook for 1 more minute and test again. Once the white line is barely visible, drain the pasta, reserving 1 cup of the starchy pasta water.

While the pasta cooks, heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper. Add to the skillet and sear for 6-8 minutes, turning occasionally, until golden brown and cooked through (internal temp 165°F). Remove chicken from the pan and set aside.

In the same skillet, reduce heat to medium and add the 8 tbsp of unsalted butter. Allow the butter to melt and begin to foam. Once the foam subsides and you see little brown bits forming at the bottom (about 3-4 minutes), add the fresh sage leaves. Fry the sage for 1 minute until crisp.

Add the minced garlic and diced shallots to the brown butter. Sauté for 2 minutes until fragrant and translucent, being careful not to burn the garlic.

To the skillet, add the roasted butternut squash, the seared chicken, and the cooked rigatoni. Pour in 1/2 cup of the reserved pasta water and the juice of the fresh lemon.

Toss everything together over medium heat for 2 minutes. The pasta will finish its final stage of cooking in the sauce, absorbing the flavors. If the sauce seems too dry, add a bit more pasta water. The friction of tossing the pasta with the water and butter creates a silky emulsion.

Turn off the heat. Stir in 3/4 of the grated parmesan cheese until melted and glossy. Serve immediately, garnished with the remaining cheese and extra black pepper.