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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
This comforting dish combines tender boiled chicken breast, sautéed mushrooms, and pasta enveloped in a creamy béchamel sauce. The béchamel, infused with garlic and bay leaf, is thickened to perfection and enriched with mozzarella and parmesan cheese. The final bake creates a golden, bubbling top that is irresistibly inviting.
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Sauté the mushrooms in butter over high heat until golden.
Lower the heat, add the minced garlic, French thyme, salt, and black pepper, then cook for 1 minute.
Add the shredded boiled chicken breast and mix well.
Warm the milk with the garlic clove and bay leaf until fragrant.
In a pot, melt the butter over medium heat, add the flour, and cook for 3 minutes until it forms a smooth paste.
Gradually whisk in the warm milk until the mixture is smooth.
Add the chicken stock, salt, and nutmeg, then cook until the sauce thickens.
Mix the béchamel sauce with the cooked pasta, chicken, mushrooms, mozzarella, and grated parmesan.
Transfer the mixture to a baking dish, top with extra cheese, and broil until golden and bubbling.
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You can substitute mozzarella with cheddar for a sharper flavor.
Use freshly grated nutmeg for a more aromatic béchamel sauce.
If you prefer a lighter dish, use low-fat milk and reduce the amount of cheese.
Can I use pre-cooked pasta?
Yes, you can use pre-cooked pasta to save time. Just ensure it's not overcooked before mixing with the béchamel.
Can I freeze the dish?
Yes, you can freeze the assembled dish before baking. Thaw completely and bake when ready to serve.
What type of pasta works best?
Short pasta like penne or fusilli works best as it holds the sauce well.
Can I skip the mushrooms?
Yes, you can skip the mushrooms or replace them with another vegetable like zucchini or spinach.
How do I prevent the béchamel from clumping?
Whisk continuously while adding the warm milk to the flour mixture to ensure a smooth sauce.
