Baked Chicken Pasta

Baked Chicken Pasta:

Baked Chicken Pasta

Although Baked Chicken Pasta is not a common ingredient in Lebanese cuisine, this dish was a family favorite throughout the year, not just during Ramadan. If you buy a cooked rotisserie chicken, it is exceptionally delicious, filling, and simple to prepare.


  • Bechamel Sauce:
  • 1- 4 tbsp of butter
  • 2 to 4 tbsp flour
  • 3–2 cups of milk
  • 4 1/2 tsp of salt
  • 5 tsp. of pepper
  • 6 1/2 tsp of nutmeg
  • 1/2 lb. of mixed frozen vegetables
  • 1 lb. chicken breast
  • 3/4 box of elbow pasta
  • 1.5 cups of grated Mozzarella cheese
  • 1 cup of grated sharp Cheddar, Gruyere, or Swiss cheese

Dan Dan Noodles


  1. Boil the chicken breast in water for about 20 minutes, or until the thickest section reaches 165°F.
  2. After the chicken has finished cooking, take it from the fire and let it cool. Hold the broth back.
  3. Shred the chicken using a fork.
  4. In a saucepan, melt the butter to make the sauce.
  5. Add the flour, combine it with the butter, and cook over medium heat for 1-2 minutes.
  6. gradually incorporate the milk; 7reduce the heat and whisk intermittently k
  7. Add spices once the sauce thickens (approximately 10 minutes).
  8. Include half a cup of chicken broth.
  9. Take a bite and modify as necessary (I like to have a prominent nutmeg flavor).
  10. include the frozen veggies and chicken drippings
  11. Put the pasta in the water and boil it as directed.
  12.  In an oven-safe dish:  
  13. Bake the cheese uncovered at 350°F for 30–40 minutes, or until it        melts and turns golden brown.
  14.  After 10 minutes of relaxation, serve.

Source: islamicity

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