Late spring evenings still call for something creamy and comforting, and this chicken pasta bake delivers exactly that. Tender chicken breast and earthy mushrooms are sautéed with aromatics, folded into a velvety nutmeg-scented béchamel, then poured over al dente pasta and finished with a crunch of toasted sesame seeds. It’s a cross between a classic Italian creamy pasta and an Eastern European comfort staple—hearty enough to satisfy, yet light enough for a warm May night.
Ingredients
- 1 lb short pasta (fusilli, penne, or rotini)
- 4 boneless skinless chicken breasts (about 1½ lb total), cut into ½-inch cubes
- 14 oz button or cremini mushrooms (about 4 cups sliced)
- 1 medium yellow onion, chopped
- 4 cloves garlic, finely chopped
- 1 medium carrot, grated
- 1 quart (4 cups) whole milk
- 7 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 teaspoons ground nutmeg
- ¼ cup soy sauce
- ⅔ cup sesame seeds
- Freshly ground black pepper to taste
- Salt for pasta water
Instructions
Step 1: Sauté the Chicken Base
Clean and chop the onion. Heat a splash of oil and water in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes until it begins to brown. Add the cubed chicken and grated carrot. Sauté for 10 minutes over medium heat, stirring occasionally. Just before finishing, pour in the soy sauce, stir well, and remove from heat.
Step 2: Cook the Mushrooms
Clean and finely chop the garlic. Wipe the mushrooms clean with a damp paper towel and slice them. In a separate skillet, combine the mushrooms and garlic with a little oil. Sauté for about 5 minutes until the mushrooms soften and release their juices. Transfer the mushroom mixture to the skillet with the chicken and stir to combine.
Step 3: Make the Béchamel
In a deep saucepan, melt the butter over medium heat. Add the flour and cook for 1 minute, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps. Season the sauce with nutmeg and a pinch of pepper. Once smooth and slightly thickened, add the entire chicken and mushroom mixture from the skillet. Simmer together for 5 minutes.
Step 4: Cook the Pasta
Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain well.
Step 5: Assemble and Finish
Pour the hot béchamel and chicken mixture over the cooked pasta. Stir gently to coat every piece. In a small dry skillet, toast the sesame seeds over medium heat for 1–2 minutes, shaking the pan constantly until golden and fragrant. Sprinkle the toasted sesame seeds generously over the pasta and serve immediately.
Recipe Notes
- Pasta Choice: Short, sturdy shapes like fusilli or penne hold the thick béchamel best.
- Soy Sauce Role: The soy sauce adds umami depth and a subtle amber color to the chicken—do not skip it.
- Make-Ahead: Prepare the béchamel and chicken mixture up to 1 day ahead. Reheat gently, adding a splash of milk to loosen, then toss with freshly cooked pasta.
- Sesame Substitute: If you don’t have sesame seeds, toasted sliced almonds or breadcrumbs make a good crunchy topper.
- Storage: Refrigerate leftovers in an airtight container for up to 2 days. Reheat on the stovetop with a little milk.
