Baked pasta with chicken
If you're in the mood for a warming, filling dish with delicious cheese on top, this baked pasta with chicken in béchamel sauce is perfect! This combination of tender chicken, velvety béchamel sauce with a hint of garlic and chili, and golden, stringy mozzarella on top. The simple ingredients and classic flavors make this casserole great for both lunch and dinner. All you need is one ovenproof dish and 20 minutes in the oven to create something truly delicious!
Baked pasta with chicken recipe
Ingredients
Ingredients for the casserole
- 200 g rigatoni pasta (tubes)
- 200 g chicken fillet
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1 clove of garlic
- ½ teaspoon chili pepper flakes
Bechamel sauce
- 1 flat tablespoon butter
- 1 flat tablespoon of wheat flour
- 1 cup of milk
- a pinch of nutmeg
- salt and freshly ground pepper to taste
Additionally
- 100 g grated mozzarella cheese (for baking)
Preparation
Cook the pasta al dente in salted water, drain and set aside.
Cut the chicken fillet into small cubes. Heat butter and olive oil in a pan, add pressed garlic and chili flakes, fry briefly. Add chicken, season with salt and pepper, fry until golden brown and the meat is ready.
In a separate saucepan, prepare the béchamel sauce: Melt the butter, add the flour, mix and fry briefly over low heat (a light roux should form). Gradually pour in the milk, stirring constantly with a whisk until the sauce is smooth and thickens slightly. Season with nutmeg, salt and pepper.
Mix the cooked pasta with the fried chicken and béchamel sauce. Transfer everything to an ovenproof dish, sprinkle with grated mozzarella cheese. Bake in a preheated oven (200°C, top and bottom) for about 20 minutes, until the cheese melts and browns slightly.
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