Chicken & Pasta in a Béchamel Sauce
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Prep Time10 mins.
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Cook Time50 mins.
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Serving6
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Ready In1 hr.
Updated 2026 Recipe!
What Is Béchamel Sauce?
Béchamel is a classic French white sauce made from butter, flour, and milk. When paired with pasta, it creates a silky, comforting dish that feels both elegant and cozy. Because Lebanon was under French control for many years, French culinary influence is deeply woven into Lebanese cuisine — from French-speaking communities to French-inspired dishes that are still common today.
Chicken Béchamel Pasta
This creamy chicken béchamel pasta is a dish you’ll find in many Lebanese homes. It’s traditionally made with spaghetti or fettuccine, just like my mom used to make it, but it works beautifully with any pasta you have on hand. For this version, I used linguine and baked everything together for a comforting, family-style meal.
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. 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. I hope you love this recipe as much as I do!
Recipe Notes
To keep the béchamel sauce smooth and light in color, I sauté the chicken separately, then wipe down the pan before making the sauce. The sauce is flavored simply with nutmeg, white pepper, and salt, then tossed with pasta and sliced chicken and finished in the oven with melted mozzarella.
STEP 1
STEP 2
Boil a large pot of water. Salt the water and cook pasta according to package directions.
STEP 3
Slice the chicken breasts lengthwise for quicker cooking. Season both sides with salt, black pepper, and garlic powder.
Heat a large skillet over medium-high heat and add the chicken. Sauté until cooked through, about 4–5 minutes per side. Remove from the skillet, let cool slightly, then cut into bite-sized strips. Set aside.
STEP 4
Wipe the skillet clean. Melt the butter over medium heat, then sprinkle in the flour and whisk for 30 seconds until lightly combined.
Slowly add about 1 cup of milk, whisking constantly to prevent lumps. Once the mixture is smooth, gradually add the remaining milk and then the heavy cream.
STEP 5
- Add Salt
- Add Nutmeg
- Add White Pepper
STEP 6
Stir in the sliced chicken first, then gently fold in the cooked pasta until everything is evenly coated with the sauce.
- Sliced chicken first
- Add Pasta
STEP 7
Sprinkle 2 cups shredded mozzarella evenly over the top of the skillet mixture. Pop the same skillet directly into the oven.
Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
STEP 8
Chicken and Pasta in a Béchamel Sauce
Ingredients
- 1 lb. linguine pasta (or pasta of your choice)
- 1 lb. chicken breast
- 1 tbsp olive oil
- 1 tsp. salt (for chicken)
- 1 tsp. garlic powder
- ½ tsp. black pepper
Béchamel Sauce
- 6 tbsp. salted butter
- 6 tbsp. all-purpose flour
- 4 cups whole milk
- ⅔ cup heavy cream
- 2 tsp salt
- 1 tsp ground nutmeg
- ½ tsp white pepper
- 2 cups shredded mozzarella cheese
- Chopped Parsley for Garnish
Instructions
- Preheat your oven to 350°F (175°C)
- Bring a large pot of salted water to a boil. Cook the linguine until al dente, drain, and toss with a little olive oil to prevent sticking. Set aside.
- Slice the chicken breasts lengthwise for quicker cooking. Season both sides with salt, black pepper, and garlic powder.Heat a large skillet over medium-high heat and add the chicken. Sauté until cooked through, about 4–5 minutes per side. Remove from the skillet, let cool slightly, then cut into bite-sized strips. Set aside.
- Wipe the skillet clean. Melt the butter over medium heat, then sprinkle in the flour and whisk for 30 seconds until lightly combined.Slowly add about 1 cup of milk, whisking constantly to prevent lumps. Once the mixture is smooth, gradually add the remaining milk and then the heavy cream. Keep whisking until the sauce thickens and coats the back of a spoon.
- Add salt, nutmeg, and white pepper to taste, whisking to combine.
- Stir in the sliced chicken first, then gently fold in the cooked pasta until everything is evenly coated with the sauce.
- Sprinkle 2 cups shredded mozzarella evenly over the top of the skillet mixture. Pop the same skillet directly into the oven.Bake uncovered for 25–30 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped parsley and serve warm.
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