Bechamel Chicken Pasta Recipe - Allrecipes.com
Bechamel Chicken Pasta Recipe
  • READY IN ABOUT 1¼ hrs

Bechamel Chicken Pasta

Read Reviews (45)

"This is a twist on a classic Middle Eastern bechamel pasta. It consists of chicken breast, penne pasta, vegetables, and herbs, and is topped with a luscious bechamel and mozzarella cheese. Baked until nice and bubbly." —  

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Original recipe makes 8 servings Change Servings
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Directions

  1. Bring a large pot of lightly salted water to a boil, cook the penne pasta 10 to 12 minutes, until al dente, and drain.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Heat the oil in a skillet over medium heat, and saute the onion, green bell pepper, 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 bouillon 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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 55 mins
  • READY IN 1 hr 10 mins
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Reviews More Reviews

Most Helpful Positive Review
Jul 18, 2005

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.

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Most Helpful Critical Review
Nov 08, 2010

tasteless! i wasted too many ingredients on this one dish only to be disappointed... i do not recommend this dish...

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58 Ratings

Mar 11, 2004

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!

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Dec 14, 2004

I have to admit, I was nervous about this recipe, and wanted it to turn out well since it involves quite a bit of work and dishes! However, my fears were put to rest as soon as I took a bite. This a very good recipe that is not at all your typical casserole. The only things I changed were using margarine, lactose-free skim milk and frozen french-cut green beans instead of peas (not a big fan of peas). The end result was great. When reheated as leftovers, the bechamel sauce loses some flavor, but that's only a minor complaint.

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Aug 19, 2009

this was just so-so for us. a lot of dirty dishes for what amounted to taste a whole lot like baked ziti but with soooo much more work. i gravitated towards this recipe because of the roux base instead of a casserole with canned soups, but the bechamel sauce was very bland - maybe i'm just not familiar with this type of middle eastern cooking, but it just wasn't to our liking. not bad, but nothing special.

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Mar 18, 2009

This was a pretty good recipe. Our family enjoyed it. We'll definitely make it again.

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Nov 07, 2008

What a great recipe!Wonderful flavors!I felt like I was eating in a restaurant! The only thing I would change is to make either less noodles or more sauce.The noodles really soak it up.I also used 5 chicken breasts per another users suggestion.This was really very good!

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Nov 26, 2006

Delicious. This turned out even better than expected. The white and red sauces came together beautifully. Don't skimp on the fresh herbs.

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Nutrition

  • Calories
  • 527 kcal
  • 26%
  • Carbohydrates
  • 60.1 g
  • 19%
  • Cholesterol
  • 59 mg
  • 20%
  • Fat
  • 20.2 g
  • 31%
  • Fiber
  • 4.3 g
  • 17%
  • Protein
  • 25.7 g
  • 51%
  • Sodium
  • 669 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Maryam
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