Creamy Chicken Béchamel Pasta

Ingredients

The Base & Chicken:

  • 1 packet of tubular pasta (Penne or Macaroni)

  • 1 Chicken breast (cut into cubes, slices, or minced)

The Vegetable Filling:

  • 2 tbsp butter

  • 2 tbsp vegetable oil

  • 1 medium onion, finely chopped

  • 4-5 cloves garlic, minced

  • 1 red bell pepper & 1 green bell pepper, diced

  • 1 small carrot, grated

  • 500g fresh mushrooms, sliced

  • 1 small tomato, diced

  • 1/2 cup sweet corn

  • Filling Spices: 1 tsp salt, 1 tsp mixed pepper/spices, 1 tsp curry powder

The Béchamel Sauce:

  • 2 tbsp butter

  • 2 tbsp vegetable oil

  • 3 tbsp all-purpose flour

  • 1 liter milk

  • 1-2 cups water (to adjust consistency)

  • Sauce Spices: 1/2 tsp salt, 1/2 tsp mixed pepper/spices, 1 chicken bouillon cube (Maggi), a pinch of nutmeg (optional)

The Topping:

  • 250g Kashkaval cheese, freshly grated (Tip: Mix in some GEBNA String Cheese for the ultimate cheese pull!)

Instructions

1. Prepare the Chicken & Pasta

  • In a pan, cook the prepared chicken breast entirely on its own until fully cooked through. Set aside.

  • Boil a large pot of water with 1 tbsp of salt and 1 tbsp of olive oil (Optional: add 1/2 tsp of turmeric to the water for a beautiful golden pasta color). Add the pasta and boil until fully cooked. Drain and set aside.

2. Sauté the Vegetable Filling

  • In a large pan, melt 2 tbsp of butter with 2 tbsp of vegetable oil.

  • Add the vegetables gradually, cooking them in this specific order based on how long they take to soften: onions first, then garlic, bell peppers, carrots, mushrooms, tomatoes, and finally the corn.

  • Once the vegetables are tender, add the fully cooked chicken to the pan. Season with the filling spices (salt, pepper, and curry). Stir well on low heat until all the flavors are beautifully combined.

3. Create the Béchamel Sauce

  • In a deep pot, combine the butter, vegetable oil, and flour. Stir continuously over medium heat to toast the flour well.

  • Gradually pour in the milk while whisking constantly to prevent any lumps from forming.

  • Add the sauce spices (salt, pepper, bouillon cube, and nutmeg). Keep stirring until the sauce reaches a gentle boil and thickens. (If it is too thick, gradually whisk in 1-2 cups of water until it reaches your desired creamy consistency).

4. Assemble and Bake

  • Preheat your oven to 180°C.

  • In a large Pyrex or baking dish, place all of your cooked pasta. Pour one-third (1/3) of the Béchamel sauce over the pasta and mix thoroughly to coat every piece.

  • Spread the chicken and vegetable filling evenly over the top of the pasta layer.

  • Pour the remaining Béchamel sauce evenly over the filling, completely covering the dish.

  • Top generously with the grated Kashkaval cheese.

  • Bake on the middle rack for 25–35 minutes until the sauce is bubbly and the cheese has formed a perfect golden-brown crust. Serve hot and enjoy!