Modified from Rachael Ray's Week in a Day
1 lb chicken breasts (I'd say 4 breasts)
oil
salt and pepper
1 lb penne pasta
6 tbsp butter, divided
1 cup panko breadcrumbs
2 cloves garlic, minced
3 tbsp flour
1 cup chicken stock (I used bouillon)
1 tbsp Worcestershire sauce
2 cups whole milk
1 1/2 cup Romano/Parmesan cheese, shredded, divided (okay, so Romano is really expensive and I couldn't even find the Pecorino Romano she listed....what I did was buy some Romano (at $11/lb, it was some...like 1/3 lb....), and then do the rest in Parmesan...you do want the saltiness of one of these aged cheeses like Parmesan)
2 lemons, juiced
Heat your grill (I had Ray grill this outside for me while I did the rest). Coat chicken with oil and season with S&P. Grill it. She did an indoor grill pan...as I said, I had Ray do it for me while I did the rest, which worked for me and the chicken was really nicely grilled. Yummy!
Bring water to boil for pasta and cook that (you will bake this at the end, so do actually undercook a bit....I'm not a fan of al dente, but you do need that for the baking process).
While that is going on, melt butter...I just did the 3 tbsp separately, but you can also do them together and then just take out about half. Put half (so 3 tbsp) with panko breadcrumbs and combine to moisten. Add half of cheese and stir, then set aside.
To rest of butter (so 3 tbsp), add garlic (she also put in 1 tbsp of anchovy paste, which I did not use) and lots of pepper. Stir for 2 minutes then whisk in flour. Then add in stock, milk and Worcestershire sauce. Thicken so it coats a spoon. Then stir in rest of cheese and juice of the two lemons.
Drain pasta and slice chicken. Combine pasta, chicken and sauce. Put in a casserole dish and top with breadcrumbs. Cool and store for a make ahead meal.
Reheat, covered in a 425 oven until warm through, then uncover to brown.
Serves 8-10 (she said 4-6....seriously NEVER believe her....).
She recommends serving with a salad, dressed with lemon juice. I just added the lemon to the sauce, but we did serve with a salad and it was a nice complement as this is VERY rich.