Light and Creamy Bechamel Sauce Pasta

Light and Creamy Bechamel Sauce Pasta

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Looking for a lean-yet-creamy sauce to liven up a chicken and pasta dish? This is the perfect recipe for you. Here, we combine penne pasta, fresh corn, and sliced and seasoned chicken breasts and a creamy bechamel sauce to tie it all together.

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Chicago

Time needed

35 min preparation + 30 min cooking

Serving Size / Yield

4 servings

Ingredients

  • For Chicken:
  • 2 chicken breasts
  • ¼ cup butter
  • 4 cloves garlic , minced
  • ½ tbsp rosemary
  • For Pasta:
  • 1 box penne pasta
  • ½ cup cooked corn
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 ¼ cups milk
  • Garlic Salt and pepper to taste

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Directions

For Chicken
First things first, preheat your oven to 375F.
Next, place you chicken breasts in a small, greased baking dish. Then, season your chicken with salt and pepper and set the dish aside.
Now it’s time to get your chicken marinade ready. Add your half stick of butter to a medium skillet and heat until melted.
Add your garlic to the butter and saute for 4 to 5 minutes. Be sure to constantly stir. No one likes burnt garlic.
Finally, just before your garlic seems done, stir in your rosemary and then turn off your heat
Smother your chicken with garlic butter and then bake you chicken for 20 to 30 minutes. Remove from the oven when your chicken reaches the internal temperature of 165F.
Allow your chicken to cool for a few minutes, then slice thinly and set aside.
For Pasta
Bring a medium-to-large pot of water to a boil. Then, add your penne pasta and cook for at least 7 minutes at a boil. Remove one noodle from the pot with a spoon to test the consistency of the pasta. If you’re looking for al dente pasta, it should be ready after 7 minutes, if now you may allow it to cook for a few minutes more. Once your satisfied with your pasta consistency, drain and set your noodles aside.
Now it’s time to melt your pasta butter! Break out a sturdy saucepan and melt your 2 tbsp.
Then, stir in your flour and don’t stop stirring. Let it cook until the sauce is bubbling but not brown —this should be about 2 minutes.
Slowly pour in your milk and allow the sauce to thicken. Once all of your milk has been added, allow the sauce to come to a boil. Once your mixture is simmering, sprinkle in salt and pepper (to your desired taste).
Then, lower your heat, get the mixture off of boil, and stir on low heat for 2 to 3 minutes. Remove from the heat.
Stir in your cooked corn so that it is evenly mixed into the sauce.
Add your sliced chicken to the sauce, then pour over your pasta and serve.


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