Chicken Artichoke Mostaccioli in Bechamel Sauce
Submitted by herrin
Golden chicken, artichoke hearts, mushrooms, and mostaccioli pasta tossed in a velvety homemade bechamel sauce with a pinch of cayenne. An Italian-American comfort bowl ready in 30 minutes.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minThink of this as a grown-up mac and cheese that traded the cheddar for a silky bechamel and loaded up on artichokes, mushrooms, and pan-seared chicken.
Mostaccioli (those smooth, tube-shaped noodles) catch the creamy sauce in every hollow, while bite-sized chicken pieces and tender artichoke hearts add substance to every forkful.
The bechamel comes together fast in the microwave with butter, flour, chicken broth, and half-and-half, then gets a subtle kick from white pepper and cayenne.
Finish with freshly grated Parmesan, slivered black olives, and a dusting of paprika for color.
Kitchen Tips
- Make the bechamel sauce first so it’s ready when you need it. Stir it every 30 seconds in the microwave to prevent lumps.
- Use room temperature chicken broth and half-and-half when building the sauce. Adding cold liquid to hot butter causes clumping.
- Saute the chicken just until golden, not fully cooked through. It finishes cooking when tossed with the hot pasta and sauce.
- Toss the pasta, chicken, artichokes, and sauce together gently. Over-mixing breaks down the artichoke hearts.
Ingredients
Directions
Cut chicken into bite-sized chunks, and artichoke hearts into small bite-sized pieces.
Over medium heat, sauté strips of chicken in virgin olive oil until chicken is light to golden brown in color.
Add artichoke hearts to pan and heat for about 90 seconds.
Turn heat to low, add cooked noodles to pan, and heat until warm.
Add warm Bechamel sauce to pan and toss ingredients 3 to 4 times.
Serve.
Add freshly grated black pepper and fresh parmesan cheese to taste.
Sprinkle dash of paprika over food for color.
BECHAMEL SAUCE (Microwave instructions):
- In microwave oven, melt butter in a 1-quart glass measuring pitcher for about 1 minute at HIGH.
Add grated onion and flour, then mix well.
Gradually add warm or room temperature chicken broth (NOT hot) and half-and-half to container, stirring constantly.
Cook uncovered for 5 to 6 minutes at HIGH, or until sauce is thickened.
Do NOT boil.
After 2 minutes, stir mixture, then stir again every 30 seconds to one minute.
- Remove from oven; add seasonings; stir.
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