Ingredients:

  • 450g boneless, skinless chicken breast, diced into 1.25cm cubes
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • salt and black pepper to taste
  • 450g elbow macaroni or cavatappi
  • 475ml whole milk
  • 225g sharp cheddar cheese, freshly grated
  • 115g low-fat cream cheese
  • 120ml reserved pasta water
  • 1 cup panko breadcrumbs
  • 2 tbsp unsalted butter, melted
  • 1/4 cup grated parmesan cheese

Instructions:

  1. Boil the pasta. Cook 450g of macaroni in salted water until just under al dente. Note: It will finish cooking in the sauce later.
  2. Save the water. Scoop out 120ml of the cloudy pasta water before draining. This is the glue for your sauce.
  3. Season the chicken. Toss the 450g diced chicken with 1 tsp smoked paprika, 1/2 tsp garlic powder, salt, and pepper.
  4. Sear the protein. In a skillet, cook chicken over medium high heat until browned and opaque throughout.
  5. Simmer the milk. Reduce heat to medium and pour in 475ml of milk. Watch for small bubbles around the edges.
  6. Melt the bases. Whisk in 115g of cream cheese until smooth and no white lumps remain.
  7. Emulsify the cheese. Turn heat to low. Stir in 225g of grated cheddar and the reserved pasta water until the sauce looks glossy.
  8. Combine everything. Fold the cooked macaroni into the sauce until every noodle is heavily coated.
  9. Toast the topping. Mix 1 cup panko with 2 tbsp melted butter and 1/4 cup parmesan.
  10. Finish with crunch. Sprinkle the panko over the top and broil for 2-3 minutes until golden and crackling.