Ingredients:

  • 1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 lb elbow macaroni or cavatappi pasta
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk, room temperature
  • 1 cup heavy cream
  • 3 cups sharp yellow cheddar, freshly grated
  • 1 cup Gruyère cheese, freshly grated
  • 1/2 tsp ground mustard
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup Parmesan cheese, freshly grated

Instructions:

  1. Pat the chicken dry with paper towels. Season with smoked paprika, salt, and black pepper.
  2. In a deep 12-inch oven-safe skillet over medium-high heat, sear the chicken in olive oil until golden brown and opaque.
  3. Boil the macaroni in salted water for exactly 2 minutes less than the package directions (al dente). Drain and set aside.
  4. In the same skillet used for chicken, melt 4 tbsp butter. Whisk in flour for 2 minutes until it smells nutty.
  5. Gradually whisk in the room-temperature milk and heavy cream. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
  6. Remove from heat and stir in the ground mustard, sharp cheddar, and Gruyère until completely smooth.
  7. Fold the undercooked pasta and seared chicken into the cheese sauce until evenly coated.
  8. Mix panko breadcrumbs with 2 tbsp melted butter and Parmesan. Sprinkle over the pasta.
  9. Bake at 375°F (190°C) for 20 minutes until the edges are bubbling and the top is dark gold.