Simply Lebanese

Chicken & Pasta in a Béchamel Sauce

Maakarona bi béchamel
  • Prep Time
    10 mins.
  • Cook Time
    50 mins.
  • Serving
    4
Silky and creamy, this French-inspired dish of béchamel sauce is tossed with pasta, grilled chicken and topped with melted mozzarella.
Chicken & Pasta Béchamel Saucehamel Sauce

Béchamel is a classic white sauce originating in France. Served with pasta, this silky sauce is creamy and delicious.

Since Lebanon was under French control for quite a bit of time, whether it’s the French-speaking Lebanese citizens or the French-inspired dishes, you will find French influence throughout Lebanon until this day. For this dish, I used ziti pasta, but more often than not you will find it made with spaghetti or fettuccine, as my mother used to make it. Feel free to use whatever pasta you have on hand. As for the chicken, I sautéed skinless chicken breast with salt, pepper and garlic powder.

You can substitute with chicken thighs or even use rotisserie chicken if you’d like. When making the sauce, I used the same deep skillet that I cooked the chicken in, so I can savor all those delicious drippings on the bottom of the pan. However, this made the traditional white sauce a little less “white,” which for the extra flavor it brought, was totally worth it. I hope you love this recipe as much as I do!

STEP 1

Preheat the oven to 350 degrees.

STEP 2

Boil a large pot of water. Salt the water and cook pasta according to package directions.

STEP 3

Slice each chicken breast in half lengthwise for faster cooking. Season with 1 teaspoon of salt, garlic powder and black pepper.

STEP 4

Heat up the olive oil in a large skillet to medium high heat. Add the seasoned chicken breast and cook for about 4-5 minutes on each side until fully cooked. Set aside to cool.

STEP 5

Using the same skillet, you cooked the chicken in, add the butter and melt over medium heat. Once the butter has melted, add the flour and whisk for 30 seconds.

STEP 6

Heat up the milk in a small saucepan or in microwave for about 1-2 minutes until almost boiling. Add the warm milk slowly to the skillet and whisk thoroughly until the flour/butter mixture fully dissolves.

STEP 7

Add the cold cream to the milk mixture and whisk for 2 minutes until sauce is thickened. Add 1 teaspoon of salt, nutmeg and white pepper and whisk together.

STEP 8

Slice the cooked chicken into ½ inch slices and add to sauce along with the cooked pasta. Mix to combine. If the skillet is not ovenproof, empty pasta mixture to an oven-safe casserole dish and top with the shredded mozzarella. Bake for 30 minutes until cheese is melted and bubbly.

Maakarona bi béchamel

Garnish with chopped parsley and serve warm.

Chicken & Pasta Béchamel Saucehamel Sauce

Chicken and Pasta in a Béchamel Sauce

Silky and creamy, this French-inspired dish of béchamel sauce is tossed with pasta, grilled chicken and topped with melted mozzarella.
4.34 from 3 votes
Print Rate
Course: Main Course
Cuisine: French
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4
Calories: 742kcal
Author: Iman

Ingredients

  • 8 oz. Ziti Pasta (or pasta of your choice)
  • 3 tb. All-Purpose Flour
  • 3 tb. Butter
  • 2 cups Milk
  • cup Heavy Cream
  • ½ tsp. Ground Nutmeg
  • ¼ tsp. White Pepper
  • 2 tsp. Salt
  • 1 tsp. Garlic Powder
  • 1 lb. Chicken Breast
  • 1 tb. Olive Oil
  • cup Shredded Mozzarella
  • Chopped Parsley for Garnish

Instructions

  • Preheat the oven to 350 degrees. 
  • Boil a large pot of water. Salt the water and cook pasta according to package directions.
  • Slice each chicken breast in half lengthwise for faster cooking. Season with 1 teaspoon of salt, garlic powder and black pepper. 
  • Heat up the olive oil in a large skillet to medium high heat. Add the seasoned chicken breast and cook for about 4-5 minutes on each side until fully cooked. Set aside to cool.
  • Using the same skillet you cooked the chicken in, add the butter and melt over medium heat. Once the butter has melted, add the flour and whisk for 30 seconds. 
  • Heat up the milk in a small saucepan or in microwave for about 1-2 minutes until almost boiling. Slowly add the warm milk to the skillet and whisk thoroughly until the flour/butter mixture fully dissolves. 
  • Add the cold cream to the milk mixture and whisk for 2 minutes until sauce is thickened. Add 1 teaspoon of salt, nutmeg and white pepper and whisk together. 
  • Slice the cooked chicken into ½ inch slices and add to sauce along with the cooked pasta. Mix to combine. If the skillet is not ovenproof, empty pasta mixture to an oven-safe casserole dish and top with the shredded mozzarella. Bake for 30 minutes until cheese is melted and bubbly. 
  • Garnish with chopped parsley and serve warm. (Optional)

Nutrition

Calories: 742kcal | Carbohydrates: 53.7g | Protein: 44.1g | Fat: 39.2g | Saturated Fat: 20.6g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 13g | Cholesterol: 168.6mg | Sodium: 2319mg | Potassium: 254mg | Fiber: 2.3g | Sugar: 8.2g | Vitamin A: 700IU | Vitamin C: 0.8mg | Calcium: 366mg | Iron: 2.8mg

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    Recipe Reviews

    • rob

      Just made this tonight. It was very good, but I thought Mozzarella was a little odd with Béchamel so I used Jarlsberg instead. So I don’t know how it is with Mozzarella, but with the cheese I used, it was very good!
      I also broiled it for a minute or two just to brown the cheese.

      • Iman

        Sounds delish! Any cheese that melts well with a mildish taste will work!

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