Step 1

Season both sides of the chicken breasts with salt and pepper. Press the grated Parmesan cheese onto both sides of the chicken.

Step 2

Heat olive oil in a skillet over medium-high heat. Add the chicken and cook until golden brown on each side and cooked through, about 6-7 minutes per side. Set aside and keep warm.

Step 3

Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

Step 4

In a large pot, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for about 1 minute until bubbly but not browned.

Step 5

Gradually pour in the half & half, whisking constantly to prevent lumps. Continue cooking until the mixture thickens slightly, about 5 minutes.

Step 6

Lower the heat and stir in the cheddar and Monterey Jack cheeses until melted and smooth. Season with salt and pepper to taste.

Step 7

Add the cooked macaroni to the pot, stirring until the pasta is evenly coated with the cheese sauce.

Step 8

Slice the grilled Parmesan chicken into strips or bite-sized pieces.

Step 9

Serve the macaroni and cheese in bowls or on plates. Top with the chicken pieces.

Step 10

Drizzle the buffalo sauce over the top of the chicken and macaroni.

Step 11

Garnish with shredded Parmesan cheese and chopped green onions. Serve and enjoy!