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Chicken Pasta Bake

Preparation time  : 90 min
Ingredients  : 18

A delicious dish that combines tender chicken and creamy sauce, making it a perfect choice for a special dinner

Ingredients

For the Chicken:


1 Alyoum Whole Chicken


8 cups water


4 garlic cloves, smashed


2 bay leaves


1 teaspoon black peppercorns


1 teaspoon salt


For the Bechamel Sauce:


3 tablespoons butter


3 tablespoons all-purpose flour


3 cups warm milk


1 teaspoon salt


½ teaspoon black pepper


¼ teaspoon nutmeg


½ cup shredded mozzarella cheese


1 cup fresh mushrooms, sliced


¾ cup corn (canned or fresh)


250g tagliatelle pasta


For the Topping:


½ cup shredded cheese


¼ cup breadcrumbs

Instructions
  1. In a large pot, add the Alyoum Whole Chicken, water, garlic, bay leaves, black peppercorns, and salt.
    Bring to a boil, then reduce to a simmer. Cover and cook for 45-60 minutes, until the chicken is fully cooked and tender.
     
  2. Remove the chicken, let it cool slightly, then shred the meat into bite-sized pieces. Discard the bones.
     
  3. In the same pot, bring the strained broth to a boil and cook the pasta according to the package instructions. Drain and set aside.
     
  4. In a pan, heat 2 tablespoons of butter or olive oil and sauté the mushrooms until soft. Add the corn and stir for another 2 minutes. Set it aside.
     
  5. In a saucepan, melt 3 tablespoons of butter over medium heat.
    Add the flour and whisk continuously for 1-2 minutes until it turns light golden.
    Gradually pour in the warm milk, whisking constantly to avoid lumps.
     
  6. Add salt, black pepper, and nutmeg. Stir until the sauce thickens (about 5 minutes).
    Stir in the ½ cup shredded mozzarella cheese and mix until smooth. Remove from heat.
     
  7. In a large mixing bowl, combine the shredded chicken, cooked pasta, sautéed mushrooms, and corn. Pour the béchamel sauce over and mix well.
     
  8. Pour everything into a greased baking dish. Sprinkle the shredded cheese and breadcrumbs on top.
     
  9. Bake at 180°C for 20-25 minutes, or until golden and bubbly.
     
  10. Allow the gratin to cool for 5 minutes before serving.