| Level: | Easy |
| Total: | 1 hr 15 min |
| Active: | 20 min |
| Yield: | 4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 760 |
| Total Fat | 33 g |
| Saturated Fat | 16 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 131 mg |
| Sodium | 858 mg |
| Serving Size | 1 of 6 servings |
| Calories | 760 |
| Total Fat | 33 g |
| Saturated Fat | 16 g |
| Carbohydrates | 75 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 44 g |
| Cholesterol | 131 mg |
| Sodium | 858 mg |
Reviews
It is a combination of a chicken caesar salad and cheesy pasta.
The flavor was there but when I went to reheat this dish the night of, the pasta had absorbed a lot of the sauce. It was a bit dry. Nex ttime, I may add less pasta
Terrific dish we really enjoyed this!
I have made this twice, by accident. I found the flavor of the Romano cheese way, way, too strong. Also, even though I cooked the anchovy paste for plenty of time, it was still too strong. I think jarred anchovies would have been been since they truly melt in olive oil.
My husband and 7- and 9-year old daughters made this dish for me. It was fantastic!!! I loved the anchovy flavor mixed into the cheesy pasta. My hubby couldn’t find anchovy paste and my 9yo suggested he get a can of anchovies and puree them in the food processor as a substitute. She watches food network and must be paying great attention to the chefs 😀 This is a new family fav!!!
Made it for a Pot Luck and it’s fantastic! I preferred it more creamy so skipped the Panka topping and made a roux with the 6 TBSP of Butter infused with Garlic and Anchovy Paste, adding 5 TBSP Flour and increasing wet additives accordingly….then slowly mixing in 1-1/2 Cups grated Romano to melt in the sauce, added Chicken pieces then combining with cooked Penne in 9×13 Aluminum Pan for Baking. Grated extra Romano on top. Flavor was marvelous!
My family loved it one!!! However I would like it if the chefs could suggest substitudes for things like the pecorino cheese. With times being so tough for families, I can not afford to buy a $17.00 block of cheese for one dinner.
Really did not like this at all. Tasted nothing like what I expected – was really in the mood for a Caeser-tasting chicken dish. This one missed the boat big time.
Rachael is a GENIUS!!! I was really crunched for time tonight, so I also used a rotisserie chicken from Publix in place of grilled. I also didn’t have the chicken stock I thought I had, so I added whipping cream when the sauce got too thick. Maybe not healthiest twist, but definitely good! This is a great recipe for families of all ages. It has great flavors that if a child gets to try now, they will love as they grow older!
Loved it!