Caesar Mac and Cheese with Fried Chicken

Ingredients:

• 450 g of skinless and boneless chicken breast
• Extra-virgin olive oil, to drizzle
• 450 g penne pasta, regular or whole grain
• 90 g butter
• 1 tbsp. Japanese panko breadcrumbs
• 2 large cloves garlic, finely chopped
• 1 tbsp anchovy paste
• 3 tbsp. premium flour
• 1 cup chicken broth
• 1 tbsp Worcestershire sauce
• 2 cups whole milk
• 1.5 cups freshly grated pecorino cheese
• 1 head escarole or romaine lettuce, shredded
• 1 lemon

Preparation:

1. Heat a grill pan over high heat. Drizzle the chicken with extra-virgin olive oil and season with salt and black pepper. Grill for about 12 minutes, turning occasionally, then set aside.
2. Bring a saucepan of water to a boil. Add salt, add the pasta, and cook for 1 minute less than the package directions.
3. While the pasta is cooking, melt 6 tablespoons of butter in a separate saucepan. Toss half of the butter with the breadcrumbs to moisten them. Add half of the pecorino, toss, and set aside.
4. Combine the remaining melted butter in a saucepan with the garlic, anchovy paste, and plenty of freshly ground black pepper. Stir for 2 minutes, then whisk in the flour, followed by the stock, milk, and Worcestershire sauce. Cook until the sauce thickens and coats the back of a spoon, then stir in the remaining half of the grated pecorino.
5. Drain the pasta. Halve the fried chicken breasts lengthwise, then slice thinly and toss with the pasta and sauce. Transfer to a baking dish and sprinkle with breadcrumbs. Refrigerate until ready to serve.
6. To warm up:
   
   Reheat, covered with a lid or foil, in an oven preheated to 220°C (425°F) until the pasta is thoroughly heated. Then, uncover the pan and bake until crispy.
7. Serve with shredded escarole or romaine lettuce, dressed with lemon juice and extra virgin olive oil.