Béchamel Chicken Pasta

Recipe View Preheat oven to 350 degrees F (175 degrees C).

Recipe View Cook the penne: Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until al dente (about 10-12 minutes). Drain well. (12 mins)

Recipe View Prepare the Chicken and Vegetable Mixture: Heat olive oil in a large skillet over medium heat. Add diced onion, bell pepper, and minced garlic. Cook until vegetables are tender, about 5-7 minutes. Add cubed chicken and cook until lightly browned. (7 mins)

Recipe View Incorporate the Herbs and Tomato Paste: Stir in chopped cilantro, tomato paste, frozen peas, and water. Cook until chicken is cooked through and the sauce has thickened slightly, about 5 minutes. Season with salt and pepper to taste. (5 mins)

Recipe View Make the Béchamel Sauce: In a separate saucepan, melt butter over medium heat. Add chicken bouillon cube and stir until dissolved. Stir in flour until smooth, creating a roux. Gradually whisk in milk, stirring constantly to avoid lumps. Season with pepper. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 8-10 minutes. (10 mins)

Recipe View Combine and Layer: In a large bowl, combine the cooked penne with half of the béchamel sauce. Mix well to coat. In a baking dish, layer half of the penne mixture, followed by half of the chicken mixture, and half of the mozzarella cheese. Repeat layers with the remaining penne mixture, chicken mixture, and béchamel sauce. Top with the remaining mozzarella cheese.

Recipe View Bake: Bake in the preheated oven until the cheese is melted, bubbly, and lightly golden brown, about 25-30 minutes. Let it cool for 10 minutes before serving. (30 mins)