Crispy Garlic Parmesan Chicken served with a creamy broccoli cheddar macaroni is a delicious and satisfying meal that combines crunchy chicken with a rich and cheesy pasta dish.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings 1x
Category:Main Course
Method:Pan-frying and boiling
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
600 g boneless, skinless chicken breasts
60 g plain flour
2 large eggs
120 g panko breadcrumbs
60 g grated Parmesan cheese
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp paprika
½ tsp salt
¼ tsp black pepper
3 tbsp olive oil
1 tbsp butter
300 g elbow macaroni
250 g broccoli florets, cut small
30 g butter
3 cloves garlic, minced
30 g plain flour
500 ml whole milk
150 ml heavy cream
180 g sharp cheddar cheese, grated
50 g Parmesan cheese, grated
½ tsp Dijon mustard
½ tsp onion powder
¼ tsp smoked paprika
½ tsp salt, or to taste
¼ tsp black pepper
Instructions
Prepare the chicken: Place the chicken breasts between two sheets of baking paper and gently pound them to an even thickness of about 1.5 cm. Set up three shallow bowls: flour in the first, beaten eggs in the second, and panko, Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper in the third. Coat each chicken breast in flour, then egg, then press firmly into the Parmesan-panko mixture.
Cook the chicken: Heat the olive oil and butter in a large skillet over medium heat. Add the chicken and cook for approximately 4–5 minutes per side, until deeply golden and cooked through. The internal temperature should reach 74°C. Transfer to a plate and let rest for 5 minutes.
Cook the macaroni: Bring a large pot of salted water to a boil. Cook the macaroni according to the package directions until al dente. Add the broccoli during the final 2–3 minutes of cooking. Drain well and set aside.
Make the cheese sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and cook for about 30 seconds. Whisk in the flour and cook for 1 minute. Gradually pour in the milk while whisking constantly to prevent lumps. Add the heavy cream and continue cooking for 3–5 minutes, until the sauce begins to thicken.
Add the cheese: Reduce the heat to low. Stir in the cheddar and Parmesan until completely melted. Add the Dijon mustard, onion powder, smoked paprika, salt, and black pepper. Taste and adjust the seasoning.
Combine: Add the cooked macaroni and broccoli to the cheese sauce. Stir gently until everything is evenly coated. If the sauce is too thick, add a splash of warm milk to loosen it.
Serve: Spoon the creamy broccoli cheddar macaroni onto plates and top with sliced crispy garlic Parmesan chicken.
Notes
Ensure the chicken is cooked to an internal temperature of 74°C for safety.
Feel free to adjust the seasoning according to your taste preferences.
This dish can be made ahead of time and reheated before serving.