Bechamel Pasta
Ingredients
Pasta
Penne pasta (dry)
400 g
Filling
Onion (diced)
1 piece
Garlic (minced)
2 clove
Chicken breast (diced)
300 g
Mushrooms (sliced)
200 g
Salt
1 tsp
Black pepper
0.5 tsp
Paprika
1 tsp
Oregano
1 tsp
Béchamel Sauce
Butter
90 g
All-purpose flour
90 g
Milk
1000 ml
Nutmeg
0.25 tsp
White pepper
0.25 tsp
Paprika
0.5 tsp
Oregano
0.5 tsp
Topping
Mozzarella cheese
150 g
Instructions
Cook pasta
Bring a large pot of salted water to a boil. Add penne pasta and cook according to package instructions until al dente. Drain and set aside.
Sauté aromatics and cook chicken
Heat oil in a large pan over medium heat. Add diced onion and minced garlic. Sauté until fragrant. Add diced chicken breast and cook until no longer pink.
Add mushrooms and season
Add sliced mushrooms to the pan. Season with salt, black pepper, paprika, and oregano. Cook until mushrooms are tender. Remove from heat and set aside.
Prepare béchamel sauce base
In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2 minutes to form a roux.
Add milk and thicken sauce
Gradually pour in the milk while whisking constantly to avoid lumps. Continue whisking until the sauce thickens. Season with nutmeg, white pepper, black pepper, paprika, and oregano.
Combine pasta and filling
In a large bowl, mix the cooked pasta with the chicken-mushroom filling. Add about 1/3 of the béchamel sauce and stir to combine.
Assemble and bake
Pour the pasta mixture into a baking dish. Top with the remaining béchamel sauce. Sprinkle with mozzarella cheese if desired. Bake in a preheated oven at 180°C for 25-30 minutes until golden and bubbly.
Original recipe
Storage
Store in an airtight container. Reheat with a splash of milk to restore creaminess.
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