1. Preheat the oven to 200 °C (400 °F).

2. Cook the pasta by following the instruction on packaging.

3. In a large non-stick pan, heat 1 tbsp. of oil.

4. Cook chicken breasts one at a time, 2–3 minutes each, or until slightly golden. Set aside on a plate.

5. In the same pan, heat 1 tbsp. of oil. Cook the onion and half the garlic for 2 minutes. Set aside on a plate.

6. In the same pan, heat 1 tbsp. of oil and cook the Brussels sprouts for 3–4 minutes (or until slightly golden). Add the zucchini. Cook for 2–3 minutes. Season and remove from heat. Set aside with the onions.

7. In the same pan, heat the last tablespoon of oil. Add remaining garlic and cook for 1 minute. Add the cream and chicken broth. Season and bring to a boil. Let reduce by a quarter.

8. Add the vegetables, rigatoni, and half the cheese. Mix gently.

9. Sprinkle everything with the remaining cheese.

10. Bake in the oven for 10–12 minutes.

11. Broil for 2–3 minutes or until the cheese is slightly golden.

12. Remove from the oven and serve immediately.

Chef’s secret (if desired)

• For cooked pasta au gratin, cook the pasta 1 minute less than the suggested cooking time on the package. The result will be perfectly cooked al dente pasta!