Grilled Chicken Caesar Mac

  • Level: Easy
  • Total: 1 hr 15 min
  • Active: 20 min
  • Yield: 4 to 6 servings
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Ingredients

1 pound boneless, skinless chicken breast

Extra-virgin olive oil, for liberal drizzling

Salt and freshly ground black pepper

1 pound penne pasta or whole wheat penne

6 tablespoons butter

1 cup panko (Japanese bread crumbs)

2 large cloves garlic, finely chopped

1 tablespoon anchovy paste

3 rounded tablespoons all-purpose flour

1 cup chicken stock

1 tablespoon Worcestershire sauce

2 cups whole milk

1 1/2 cups freshly shredded Pecorino cheese

1 head escarole or romaine, shredded

1 lemon

Directions

Heat grill pan over high heat.

Coat the chicken in extra-virgin olive oil and season with salt and pepper. Grill about 12 minutes, turning occasionally, then set aside.

Bring water in saucepot to a boil for the pasta. Salt the water, add pasta and undercook by 1 minute.

While the pasta cooks, melt 6 tablespoons butter in a separate saucepot. Spoon out 1/2 and toss with the panko to moisten. Combine with 1/2 the grated Pecorino and reserve. To the remaining melted butter, add the garlic and anchovy paste, lots of coarse black pepper, stir 2 minutes then whisk in flour then stock, milk, and Worcestershire, thicken until it coats a spoon, then stir in the remaining half of the grated Pecorino.

Drain the pasta. Halve the chicken breasts lengthwise, then thinly slice and combine with the pasta and sauce, transfer to a casserole and top with the bread crumbs. Cool and store for make-ahead meal.

To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.

Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil. Serve alongside Chicken Caesar Mac.

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