Hearty Chicken Pasta Bake
by Tavolino
A comforting and creamy pasta bake, featuring tender diced chicken and a smooth homemade béchamel sauce, all baked until golden brown.
Ingredients
- Pasta 300 g
- Diced chicken 200 g
- Grated cheese 150 g
- Butter 50 g
- Flour 50 g
- Milk 50 cl
- Salt 1 pinch
- Pepper 1 pinch
- Nutmeg 1 pinch
- Olive oil 1 drizzle
Preparation
- 1
Melt 50 g of butter in a saucepan.
- 2
Add 50 g of flour and whisk to form a roux.
- 3
Pour in 50 cl of cold milk all at once and whisk until thickened.
- 4
Season the béchamel with 1 pinch of salt, 1 pinch of pepper, and 1 pinch of nutmeg.
- 5
Bring to a boil for 2 minutes to cook the flour.
- 6
Cook 300 g of pasta in boiling salted water according to the package instructions.
- 7
Drain the pasta.
- 8
Heat 1 drizzle of olive oil in a pan and brown 200 g of diced chicken.
- 9
Place the chicken in a baking dish.
- 10
Add the pasta, the béchamel, and 75 g of grated cheese to the dish.
- 11
Mix everything together.
- 12
Sprinkle with the remaining 75 g of grated cheese.
- 13
Bake at 180°C for 5 minutes on the grill setting.