Heat 2 tablespoons oil over medium heat in a medium skillet. Generously season the chicken with salt and pepper. Place the chicken in the pan and cook until golden brown on one side, about 7 minutes. Use tongs to flip the chicken. Place the pan in the oven and roast the chicken an additional 8 minutes. Remove the pan from the oven and set aside.
Bring a large pot of salted water to a boil. Add the pasta and cook about 8 minutes. (The pasta will be undercooked. It will finish in the oven.) Reserve ½ pasta water. Drain well and set aside.
Meanwhile, heat the half-and-half , chicken broth and chicken bouillon in a small saucepan, but don't boil it. Melt the butter in the same large pot and whisk in the flour. Cook over low heat for 2 minutes, whisking constantly. While whisking, add the hot liquid and cook until thickened and smooth, about 2 minutes. Stir in the Dijon, hot sauce, Worcestershire sauce, 1 teaspoon salt and ½ teaspoon pepper.
Off the heat, add the cheese, cooked pasta and pasta water, and stir well. Season, to taste, with salt and pepper, if necessary. Spray a 9-inch by 13-inch baking dish. Pour the pasta into the dish and bake until the sauce is bubbly, about 20 to 25 minutes.
Meanwhile prepare the breadcrumbs. Heat 1 tablespoons vegetable oil in a small skillet over medium heat. Add the panko and cook until golden brown and crisp, stirring frequently, about 8 minutes. Season with salt. Transfer to a small bowl and toss with parsley.
Let the macaroni sit for 5 minutes before serving. Sprinkle each serving with toasted breadcrumbs.
Recipe by Cooking Contest Central at https://cookingcontestcentral.com/national-cordon-bleu-day/