Kremni piščančji rigatoni z muškatno bučo v počasnem kuhalniku

Ingredients

(Serves 6 generously)

The Golden Sauce Base:

• 1½ cups (360g) canned butternut squash puree (not pumpkin pie mix—check label for “100% squash”)

• 1½ cups (360ml) low-sodium chicken broth, warmed 1 minute

• 1 cup (240ml) heavy cream, room temperature

• ½ cup (50g) finely grated Parmigiano-Reggiano (plus extra for serving)

• 2 tbsp extra-virgin olive oil

• 2 tsp dried rubbed sage (or 1 tbsp fresh—dried intensifies during cooking)

• ¼ tsp freshly grated nutmeg (not powdered—grate whole for floral warmth)

• 1 tsp garlic powder

• 1 tsp onion powder

• 1¼ tsp kosher salt (plus more to taste)

• ½ tsp freshly cracked black pepper

The Foundation:

• 1 lb (450g) boneless, skinless chicken breasts (or thighs for extra juiciness)

• 12 oz (340g) dry rigatoni (ridged tubes hold sauce better than smooth pasta)

• 1 small yellow onion, thinly sliced

• 2 garlic cloves, microplaned or finely minced

For Finishing: