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  • Oil 30 ml
  • Chicken breast (cubed) 300 g
  • Full cream milk 600 ml
  • Knorr Classic White Sauce 1KG
    Knorr Classic White Sauce 1KG
    125 g
    Added to cart: Knorr Classic White Sauce 1KG
  • Cheddar cheese (optional) 200 g
  • 500 g Pasta (cooked as per packaging instructions)
  • Knorr Original Chicken Breading 5KG
    Knorr Original Chicken Breading 5KG
    800 g
    Added to cart: Knorr Original Chicken Breading 5KG
  • Flour 400 g
  • Water 1 l
  • Oil (as required for deep fryer)
  • Olive oil 40 ml
  • Onion (chopped) 250 g
  • Fresh garlic (finely chopped) 5 g
  • Basil (fresh, chopped) 2 g
  • Knorr Tomato Pronto
    Knorr Tomato  Pronto
    1 kg
    Added to cart: Knorr Tomato Pronto
  • 10 g Basil (deep fried)


  1. Preparation:

    • In a frying pan, heat oil, add chicken and fry the chicken until brown.
    • In a pot, bring 400 ml milk to the boil. Mix the remaining 200 ml milk and Knorr White Sauce Powder. Add to the boiling milk and stir continuously. Bring the sauce to the boil and simmer for 3 min, whisking continuously. Add 100 g of cheese to the sauce, mix well and remove from the heat.
    • In a big bowl, mix the cooked chicken with the remaining 100 g of cheese and the pasta, then add the sauce. Portion into 150 g round shapes and rest in the fridge for 20 min. Mix the Knorr Original Chicken Breading with the flour. Dip the pasta balls into water then coat with the breading and deep fry for 5 min a portion at 180 °C.
    • For the Napolitana sauce, heat oil in a pot and add the onions and cook until soft. Add the garlic and basil and cook for a further 2 min. Pour in the Knorr Tomato Pronto and bring to the boil. Simmer for 15 min. Pour the sauce at the bottom of the dish, place the crispy chicken mac and cheese on top, garnish with deep fried basil leaves and serve.
  2. Chef's Tip:

    • The chicken mac and cheese balls can be put into the freezer before being deep fried, so that they keep their shape while frying.