Ingredients:

  • 1 lb Medium Pasta Shells (Conchiglie)
  • 1.5 lbs Boneless Skinless Chicken Breasts, cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Smoked Paprika
  • 4 tbsp Unsalted Butter
  • 1/4 cup All-Purpose Flour
  • 3 cups Whole Milk
  • 2 cups Sharp Cheddar Cheese, freshly shredded
  • 1/2 cup Grated Parmesan Cheese
  • 1 tsp Garlic Powder
  • 1/2 tsp Onion Powder
  • Salt to taste
  • Cracked Black Pepper to taste
  • 1/2 cup Panko Breadcrumbs
  • 1/2 cup Extra Sharp Cheddar, shredded
  • 1 tbsp Melted Butter
  • Fresh Parsley for garnish

Instructions:

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  2. Boil a large pot of salted water. Cook pasta shells for 2 minutes less than the package directions (al dente). Drain and set aside.
  3. Season chicken cubes with smoked paprika, salt, and pepper. In a large skillet over medium-high heat, sear chicken in olive oil until golden brown on the outside. Remove from heat.
  4. In a large saucepan or the same skillet (wiped clean), melt 4 tbsp butter over medium heat. Whisk in flour and cook for 1-2 minutes to create a roux.
  5. Gradually whisk in the milk, stirring constantly until the sauce thickens and becomes smooth.
  6. Remove sauce from heat. Stir in garlic powder, onion powder, 2 cups sharp cheddar, and 1/2 cup parmesan until melted and velvety.
  7. Combine the cooked pasta, seared chicken, and cheese sauce. Toss until evenly coated and transfer to the prepared baking dish.
  8. In a small bowl, mix panko breadcrumbs, 1/2 cup extra sharp cheddar, and 1 tbsp melted butter. Sprinkle evenly over the casserole.
  9. Bake for 20-25 minutes until the sauce is bubbling and the crust is golden brown. Garnish with fresh parsley before serving.