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

This hearty dinner brings together three delicious components: tender chicken breasts bathed in a silky shallot demi-glace, creamy mac and cheese loaded with crispy bacon and roasted broccoli with caramelized edges. Each element complements the others, creating a balanced and satisfying meal that feels both comforting and special.

The star of the show is the pan-seared chicken, cooked to golden perfection and finished with a quick sauce made from shallots and chicken demi-glace. The mac and cheese gets a smoky boost from bacon and a creamy texture from Monterey Jack and cream cheeses. Roasted broccoli adds a fresh, slightly charred contrast. Perfect for a family feast or a weekend dinner.

Log in to save recipes and build weekly shopping lists.

Ingredients

8 ounce BaconView ingredient guideLike ingredientDislike ingredient

2 unit ShallotView ingredient guideLike ingredientDislike ingredient

12 ounce Cavatappi PastaView ingredient guideLike ingredientDislike ingredient

16 ounce Broccoli FloretsView ingredient guideLike ingredientDislike ingredient

24 ounce Chicken BreastsView ingredient guideLike ingredientDislike ingredient

2 unit Chicken Demi-GlaceView ingredient guideLike ingredientDislike ingredient

1 tablespoon FlourView ingredient guideLike ingredientDislike ingredient

6.75 ounce MilkView ingredient guideLike ingredientDislike ingredient

1 cup Monterey Jack CheeseView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon SugarView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to upper position and preheat oven to 450°F. Bring a large pot of salted water to a boil. Heat a large pan over medium-high heat. Add bacon and cook, flipping occasionally, until crisp, 12-15 minutes. (Lower heat if bacon chars.) Transfer slices to a paper-towel-lined plate. Pour bacon fat into a small heatproof bowl. Wipe out pan. Roughly chop bacon when cool enough to handle.
2. Halve, peel and thinly slice shallots. Once water boils, add cavatappi. Cook, stirring occasionally, until al dente, 10-12 minutes. Carefully reserve 1 cup cooking water. Drain pasta.
3. Wash and dry broccoli. Toss on a baking sheet with a drizzle of oil and a pinch of salt and pepper. Roast until tender and edges are crisp, about 20 minutes.
4. Pat chicken dry with paper towel; season all over with salt and pepper. Heat 1 tsp bacon fat in the same pan over medium-high heat. Add chicken and cook until no longer pink, 4-5 minutes per side. Transfer to a plate.
5. Add a drizzle of oil and shallots to the pan over medium-high heat. Cook until softened, 2-3 minutes. Stir in demi-glace, ½ cup water and 1 tsp sugar. Bring to a boil, then reduce heat to low. Cook, stirring, until thickened, 1-2 minutes. (Add a splash of water if very thick.) Remove from heat; stir in 2 Tbsp butter until melted.
6. Heat 1 Tbsp bacon fat in the pasta pot over medium heat. Add flour and cook, stirring constantly, 30 seconds. Slowly whisk in milk; add a pinch of salt. Bring to a simmer and let thicken slightly, 1-2 minutes. Remove from heat; add Monterey Jack and cream cheeses, stirring until smooth. Stir in cavatappi and ¾ of the bacon. Add a splash of reserved pasta water if too thick. Season with salt and pepper.
7. Divide chicken, broccoli and mac and cheese among plates. Spoon pan sauce over chicken. Sprinkle remaining bacon over mac and cheese.

Recipe Tips

FAQ

Can I use a different pasta shape?

Yes, any short pasta like elbow macaroni or shells works well.

Can I substitute the chicken demi-glace?

You can use 1 cup of chicken broth reduced with a bit of cornstarch, but the flavor will be less rich.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat gently.