Grilled Chicken Caesar Mac

Photo: Grilled Chicken Caesar Mac

TOTAL TIME: 1 hr 15 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 25 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

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
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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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4

Newest Ratings and Reviews

Read all 5 reviews

  • on December 03, 2012

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    Loved this recipe! I added some fresh mushrooms, which added to the texture and taste. Everyone in my family really enjoyed this and said it would be great if I made it again. I think this will become a dish I make more frequently based upon the compliments. Awesome dish, you should give it a try!

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  • on October 13, 2011

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    I think this is a great make ahead meal with the ceasar twist giving it a bit more flavor...

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  • on August 21, 2011

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    Fantastic flavor! I made it for a Pot Luck and modified it slightly, preferring a creamier sauce, so skipped the Panka toppng. Instead added 5 TBSP Flour to 6 TBSP melted Butter (already infused w\Garlic and Anchovy making a roux....increased liquid additives accordingly making the Sauce, then slowly blended in grated Romano. Added Chicken Breast Pieces and heated thru, then combined with cooked Penne in 9x13 Aluminum Pan. Grated extra Romano on top and Baked covered w/alum foil. It got rave reviews!

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