Start by heating some olive oil in a pan, then sauté 2 finely chopped shallots and 3 minced garlic cloves. Add 4 diced chicken thighs, season with salt, pepper, and Italian herbs, and cook until just done. Deglaze the pan with white wine and let it evaporate completely.

The secret ingredient is crispy breadcrumbs: fry breadcrumbs in bacon fat until golden and crunchy, then set aside.

Next, combine cooked rigatoni with pesto and a splash of pasta water to create a creamy consistency, ensuring the sauce coats the pasta well. Add cubed mozzarella and mix everything together thoroughly.

Finally, sprinkle the crispy breadcrumbs and grated parmesan on top. Bake at 200°C for 15 minutes. The result is a cheesy, crispy, and flavorful pasta bake that’s sure to impress. Enjoy!

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