Pan-Seared Chicken with Shallot Demi-Glace, Bacon Mac ‘N’ Cheese and Roasted Broccoli

This complete dinner brings together three delicious components that complement each other perfectly. Juicy chicken breasts are pan-seared and finished with a silky shallot demi-glace sauce, while roasted broccoli adds a satisfying crunch. The star side is a creamy mac ‘n’ cheese loaded with crispy bacon and melted Monterey Jack cheese.

Each element is simple to prepare and the entire meal comes together in about 45 minutes. Whether you’re cooking for a special occasion or a comforting weeknight dinner, this dish is sure to impress.

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Ingredients

4 ounce BaconView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

6 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

8 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

12 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

0.5 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust an oven rack to the upper position and preheat to 450°F. Bring a large pot of salted water to a boil. Heat a large pan over medium-high heat and add the bacon. Cook until crispy, 12-15 minutes, flipping occasionally. Lower the heat if it starts to char. Transfer the bacon to a paper-towel-lined plate. Pour the bacon fat into a small bowl and set aside. Wipe out the pan. When the bacon is cool enough, roughly chop it.
2. Halve, peel and thinly slice the shallot. Once the water boils, add the cavatappi and cook until al dente, 10-12 minutes, stirring occasionally. Reserve ½ cup of the pasta cooking water, then drain the pasta.
3. Wash and dry the broccoli florets. Toss them on a baking sheet with a drizzle of vegetable oil and a pinch of salt and pepper. Roast until tender and the edges are slightly crisp, about 20 minutes.
4. Pat the chicken breasts dry with paper towels and season all over with salt and pepper. Heat 1 teaspoon of the reserved bacon fat in the same large pan over medium-high heat. Add the chicken and cook until no longer pink, 4-5 minutes per side. Transfer the chicken to a plate. Add a drizzle of oil and the sliced shallot to the pan. Cook over medium-high heat until softened, 2-3 minutes. Stir in the chicken demi-glace, ¼ cup water and ½ teaspoon sugar. Bring to a boil, then reduce the heat to low. Simmer, stirring, until the sauce thickens, 1-2 minutes. If it becomes too thick, add a splash of water. Remove from heat and stir in 1 tablespoon butter until melted.
5. In the pot used for the pasta, heat 1 tablespoon of the reserved bacon fat over medium heat. Add the flour and cook, stirring constantly, for 30 seconds. Slowly whisk in the milk and a pinch of salt. Bring to a simmer and cook until slightly thickened, 1-2 minutes. Remove from heat and stir in the Monterey Jack cheese and cream cheese until smooth.
6. Add the cooked cavatappi and three-quarters of the chopped bacon to the cheese sauce, stirring to combine. If the mixture is too thick, add a splash of the reserved pasta water. Season with salt and pepper to taste. Divide the chicken, roasted broccoli and mac ‘n’ cheese among plates. Spoon the shallot demi-glace sauce over the chicken and sprinkle the remaining bacon over the mac ‘n’ cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni, shells or rotini works well in this recipe.

Can I substitute the chicken demi-glace?

If you don’t have demi-glace, you can use ½ cup of reduced-sodium chicken broth mixed with 1 teaspoon of soy sauce or Worcestershire sauce for depth.

How do I store leftovers?

Store the chicken, broccoli and mac ‘n’ cheese separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.