Are you ready to transform an ordinary weeknight dinner into a restaurant-worthy culinary experience? This Chicken Artichoke Mostaccioli in Béchamel Sauce is not just a meal—it's a creamy, cheesy journey through Italian-inspired comfort food that will have your family begging for seconds. Imagine tender pasta, succulent shredded chicken, and delicate artichoke hearts bathed in a luxurious, velvety béchamel sauce, all topped with a golden, bubbling cheese crust that promises pure deliciousness in every single bite.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 6 servings
Ingredients
- 1 lb mostaccioli pasta
- 1 lb chicken breast, cooked and shredded
- 1 can artichoke hearts, drained and chopped
- 2 cups bechamel sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- Salt and pepper to taste
Instructions
- Begin by preheating your oven to 350°F (175°C). This will ensure that your dish cooks evenly once assembled.
- Bring a large pot of salted water to a boil. Add the mostaccioli pasta and cook according to the package instructions until al dente, usually around 8-10 minutes. Once cooked, drain the pasta and set it aside.
- While the pasta is cooking, prepare the chicken. If not already cooked, season the chicken breast with salt and pepper, then cook it in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Once cooked, remove from heat, let it cool slightly, and shred it using two forks.
- In a large mixing bowl, combine the cooked mostaccioli pasta, shredded chicken, and chopped artichoke hearts. Mix gently to combine all the ingredients evenly.
- In a separate bowl, prepare the béchamel sauce if you haven't done so already. You can use a store-bought version or make it from scratch by melting butter in a saucepan, adding flour to create a roux, and slowly whisking in milk until the sauce thickens. Season with salt and pepper to taste.
- Pour the béchamel sauce over the pasta mixture in the large mixing bowl. Stir until all the ingredients are well coated with the sauce.
- Transfer the pasta mixture into a greased 9x13 inch baking dish. Spread it out evenly to ensure even cooking.
- Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the pasta mixture. This will create a delicious cheesy crust when baked.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Once baked, remove the dish from the oven and let it cool for about 5 minutes before serving. This will help the dish set and make it easier to serve.
- Serve warm, garnished with fresh herbs if desired. Enjoy your Chicken Artichoke Mostaccioli in Béchamel Sauce!
Tips
- Always cook pasta al dente to prevent it from becoming mushy during baking.
- For extra flavor, consider seasoning your chicken with Italian herbs or garlic powder.
- If making béchamel from scratch, whisk constantly to prevent lumps and achieve a smooth sauce.
- Use freshly grated cheese for the best melting and flavor.
- Let the dish rest for 5 minutes after baking to help it set and make serving easier.
- For a crispy top, broil the dish for 2-3 minutes at the end of baking.
- This recipe freezes beautifully—make a double batch and save some for later!
Nutrition Facts
Calories: 480kcal
Carbohydrates: 45g
Protein: 35g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 110mg
