Baked Bechamel Chicken Pasta

    Baked Bechamel Chicken Pasta

    (61)
    6saves
    1hour10min


    62 people made this

    This is actually a Middle Eastern method of baking pasta with a bechamel sauce. Very rich and luscious.

    Ingredients
    Serves: 8 

    • 500g penne
    • 2 tablespoons olive oil
    • 1 small onion, diced
    • 1 green capsicum, diced
    • 3 cloves garlic, minced
    • 2 skinless, boneless chicken breast halves - cubed
    • 1/2 cup frozen peas
    • 1 bunch cilantro
    • 3 sprigs fresh dill, chopped
    • 185g tomato paste
    • 1/2 cup (125ml) water
    • 1 pinch salt and pepper to taste
    • 5 tablespoons butter
    • 1 chicken stock cube
    • 5 tablespoons plain flour
    • 3 cups (750ml) milk
    • 1 pinch pepper to taste
    • 2 cups shredded mozzarella cheese

    Directions
    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Bring a large pot of lightly salted water to a boil and cook the penne pasta 10 to 12 minutes, until al dente.
    2. Preheat oven to 180 degrees C.
    3. Heat the oil in a frypan over medium heat and saute the onion, green capsicum and garlic until tender. Stir in the chicken and cook until almost done. Mix in the peas, cilantro, dill, tomato paste and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear and all the ingredients are heated through. Season with salt and pepper to taste.
    4. To prepare the bechamel sauce, melt the butter in a saucepan over medium heat. Dissolve the chicken stock cube in the melted butter. Stirring constantly, blend in the flour until smooth. Mix in the milk, season with pepper and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
    5. In a bowl, mix the cooked pasta with 1/2 the bechamel sauce. Place 1/2 the pasta in a baking dish, layer with 1/2 the chicken mixture and 1/2 the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture and remaining bechamel sauce. Top with remaining mozzarella cheese.
    6. Bake 30 minutes in the preheated oven, or until bubbly.
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    Reviews and Ratings
    Global Ratings:
    (61)

    Reviews in English (61)

    by
    17

    This is now my husband's favorite pasta dish and my boys like it cause it has chicken instead of beef. I do leave out the cilantro and green pepper cause no one in my house likes those ingredients, but it's good and satisfying. Oh, and I just use dry dill weed instead of fresh. And last time I made it I didn't get to the store for the Italian tomato paste, so I used regular and a teaspoon of Italian seasoning and it was just as good.  -  18 Jul 2005  (Review from Allrecipes USA and Canada)

    by
    10

    Of course I give this recipe 5 stars, it is my own. Just a reccomendation for those interested in making this pasta. I usually make a little bit of extra bechamel and put a thicker layer on top. makes it even more tasty!  -  11 Mar 2004  (Review from Allrecipes USA and Canada)

    by
    9

    tasteless! i wasted too many ingredients on this one dish only to be disappointed... i do not recommend this dish...  -  06 Nov 2010  (Review from Allrecipes USA and Canada)

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