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Baked Bechamel Chicken Pasta

Baked Bechamel Chicken Pasta

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

Ready in: 70 minutes

Serves: 8

Complexity: very-easy

kcal: 335

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500 g penne pasta
2 tbsp rice bran oil
1 onion, diced
1 orange capsicum, diced
3 cloves garlic, minced
2 skinless, boneless chicken breast halves, cubed
½ cup frozen peas
1 bunch coriander
3 sprigs fresh dill, chopped
185 g tomato paste
½ cup (125ml) water
5 tbsp butter
1 chicken stock cube
5 tbsp flour
3 cups (750ml) milk
2 cups shredded mozzarella cheese


Bring a large pot of lightly salted water to a boil and cook the penne pasta 10-12 minutes, until al denté.
Preheat oven to 180°C.
Heat the oil in a frypan and sauté the onion, capsicum and garlic until tender. Stir in the chicken and cook until almost done. Mix in the peas, cilantro, dill, tomato paste, SIDS CRAZY LEMON and enough water to make a thick sauce. Continue to cook and stir until chicken is no longer pink and juices run clear with all the ingredients heated through. Season with SIDS SALT & PEPPER to taste.
Bechamel Sauce:- melt the butter in a saucepan. Dissolve the chicken stock cube in the melted butter, stirring constantly, until smooth. Mix in the milk, season with SIDS SALT & PEPPER and continue to cook and stir until the sauce is thick enough to coat the back of a spoon.
In a bowl, mix the cooked pasta with ½ the bechamel sauce. Place ½ the pasta in a baking dish, layer with ½ the chicken mixture and ½ the mozzarella cheese. Layer with the remaining pasta, remaining chicken mixture and remaining bechamel sauce. Top with remaining mozzarella cheese.
Bake 30 minutes in the oven, until bubbly.