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White Sauce Chicken Pasta

Course Main Course
Servings 4
Author Sarah Mir

Ingredients

  • 8 tbsp butter (110g)
  • ½ cup flour
  • 1 litre milk
  • 150-200 g chicken (half a chicken breast) shopped into bite size pieces
  • 100-125 g mushrooms remove stems and slice
  • 150 g spinach washed, roughly chopped
  • ½ cup minced onion
  • 3-4 minced green chilies (for a spicy dish increase the green chilies to 6 as they mellow when they cook)
  • ½ chicken boullion cube
  • nutmeg - ⅛ tsp grated (optional)
  • 200 g shredded cheese (monterey jack or cheddar preferred)
  • 8 oz pasta - shells (as shown), penne, bow tie, small rigatoni

Instructions

  • Put two pots on the stove - one with salted water to boil pasta and one with two tbsp of oil
  • When the oil is hot add the chicken pieces, cook one side on medium high for 2-3 minutes, then flip over and cook until the chicken is cooked through - another 2-3 minutes.
  • Remove the chicken from the pot, leave any extra oil and add the mushrooms on medium high heat - saute until cooked through, season with salt and pepper.
  • Stir in the chopped spinach until it wilts and then remove the spinach and corn into the same dish as the chicken
  • Now add the butter and when it melts sprinkle the flour over stirring frequently until the color changes and it smells a little toasty - 3-5 minutes
  • Add a cup of the milk and whisk then gradually add the rest. Adding in stages makes it easier to break up clumps
  • Stir in the chilies, onion, bouillon cube, nutmeg (if using) and bring the mix to a boil then simmer (stirring frequently) until thickened - about 10-12 minutes
  • Preheat your oven to 400F
  • Put your pasta into boil - boil according to package directions until al dente if you like it soft (it will bake in the oven) or a minute less for more of a bite. Remember to reserve a cup of pasta water when you drain it
  • Once the white sauce has thickened turn off the stove and stir in the chicken, mushrooms, and half cheese. Now taste for seasoning - you want to add a fat pinch of pepper, salt according to how salty the cheese is. As it bakes the pasta will absorb the flavor so you want it to be nice and punchy right now.
  • Stir in the cooked pasta, adding the reserved pasta water to loosen the sauce if needed - how much tends to vary by shape. If you forgot to reserve pasta water then milk will do.
  • Spoon the pasta into a lightly greased 9*9 pan or whatever similarly sized oven safe dish you have handy and scatter the remaining cheese on top
  • Bake at 400F for 15-20 minutes to meld the flavors then broil for another 2-3 to get that lovely crispy cheese.
  • Wait for a few minutes before digging in - pasta will be HOT!

Notes

  • If you want to skip the baking part you can always put the cheese on top and broil or breadcrumbs tossed with a little melted butter. You can also skip both entirely and serve as is
  • This dish is HIGHLY customizable - put in whatever works for your family. If you add a 'bulkier' vegetable like broccoli then increase the sauce base by 20% (more butter, milk, flour)