During this time the pasta will continue to cook. Stir in flour, salt and pepper until smooth gradually whisk in milk. Mix panko breadcrumbs with butter and parmesan, take the pot off the stove before its done but enough sauce has reduced so the breadcrumbs will stay on top, then pop under grill/broiler for a few minutes. Meanwhile, in a large saucepan, melt butter over medium heat. Slice the chicken, crumble the bacon and stir both into pasta. Cook macaroni according to package directions. Reduce to medium low and stir until the sauce thickens and the macaroni is just cooked (8-10 minutes).
Over low heat continue to stir for 3 minutes or until creamy. Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Return to the pot and melt in the butter. Add the remaining broth, milk, chili flakes, remaining Italian herbs, salt and pepper, and rosemary and bring to a simmer, whisking until thickened slightly.Īdd the pasta and stir occasionally as it comes to a simmer. In a large pot of boiling, salted water cook the pasta to al dente and drain. Add the sun dried tomatoes and the flour and cook for a minute further, stirring to prevent the flour from burning.
To the same pan, add the butter, onion and garlic and cook for 2 minutes. Transfer chicken to a plate and set aside. Add the chicken to the same pan with the drippings and cook until golden brown on each side and no pink remains in the center (approximately 10-15 minutes depending on the size). Transfer bacon to a lined plate, reserving the drippings. Season chicken breasts with 2 teaspoons paprika, 1 teaspoon Italian herbs, and salt and pepper.