Grilled Chicken Caesar Mac Recipe

Name: Grilled Chicken Caesar Mac
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Heat grill pan over high heat.
2
Coat the chicken in extra-virgin olive oil and season with salt and pepper.
3
Grill about 12 minutes, turning occasionally, then set aside.
4
Bring water in saucepot to a boil for the pasta.
5
Salt the water, add pasta and undercook by 1 minute.
6
While the pasta cooks, melt 6 tablespoons butter in a separate saucepot.
7
Spoon out 1/2 and toss with the panko to moisten.
8
Combine with 1/2 the grated Pecorino and reserve.
9
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.
10
Drain the pasta.
11
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.
12
Cool and store for make-ahead meal.
13
To reheat: Reheat, covered, in a hot 425 degree F oven to warm through, then uncover to brown.
14
Serve with shredded escarole or romaine and dress with lemon juice and extra-virgin olive oil.
15
Serve alongside Chicken Caesar Mac.

1549

kcal

Calories

Fat

184

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Chicken Caesar Mac falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Chicken Caesar Mac

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions