Gratin pasta with chicken and bechamel sauce

This is a variation of traditional lasagna or pasticho, as it is known in some countries.

Normally a combination of various types of meat, such as beef, pork, among others, is made with beef or other times.

Ingredients for pasta gratin with chicken and bechamel sauce (Type Lasagna)

For the Pasta:

  • 500 grs. of pasta (macaroni, screws or feathers).
  • ½ liter of water.
  • Salt necessary quantity.

For Bechamel sauce:

  • ½ liter of milk.
  • 60 grs. of wheat flour or cornstarch.
  • 3 tablespoons of butter.
  • ½ minced onion.
  • Salt and pepper to taste.
  • Nutmeg.
  • Parmesan cheese (Optional).

For chicken:

  • 3 chicken breasts.
  • 2 tablespoons of olive oil
  • ½ large onion.
  • ½ itchy red paprika.
  • ½ minced green paprika
  • 3 garlic cloves.
  • 1 bunch of fresh coriander
  • 1 large stem of celery ( celery) picadito.
  • Romero amount needed.
  • ½ tablespoon of curry.
  • ½ tablespoon of color (onoto) powder.
  • Salt and pepper to taste.

Preparation of the gratin pasta with chicken and bechamel sauce (Tipo Lasaña)

We slowed the oven to 350o.

For the Pasta:

  1. In a pot we place the water over medium heat until it boils.
  2. Already boiling the water, we added the amount of salt to taste, and then the pasta. We stir so that it does not stick and we leave it for about 10 min or until when testing it it is al dente.

For Bechamel sauce:

  1. In a frying pan put the butter, the chopped onion over medium heat and fry for 1 minute.
  2. We add the flour and stir with a wooden spoon.
  3. To the previous mixture we add the milk and continue stirring until diluting the lumps, once it breaks a boil we lower the temperature.
  4. We add salt, pepper, nutmeg to taste and mix.
  5. Optionally, Parmesan cheese can also be added to give more consistency to the sauce.

For chicken:

  1. In a frying pan put the oil, onion, paprika, garlic cloves and fry for 2 minutes over medium heat.
  2. In a table we chop the celery, the coriander and add them to the previous preparation.
  3. After a few minutes, add the sanched and scrubbed breasts to the pan and stir.
  4. To the previous mix we add curry, rosemary, color, salt and pepper to taste and mix.
  5. We added to this stew half a cup of water where the breasts were sanitized to add a little liquid. We cook over low heat for a few minutes.


  1. In a 38 x 26 cm baking dish we put a little bechamel sauce on the base.
  2. We add the pasta, add more sauce and add the chicken. We put together several layers until the preparation is complete.
  3. Once assembled, to the last layer of pasta we add bechamel sauce, sprinkle with enough Parmesan cheese and cover with aluminum foil.
  4. We take the preparation to the oven for 35 minutes. Then we uncover and continue to bake until the surface is golden.

Additional tips

Optionally we can add between the layers ham and Mozzarella cheese in an interspersed way.

Nutritional information on pasta gratin with chicken and bechamel sauce (Tipo Lasaña)

A portion of 100 grs:

  • Calories 124 kcal.
  • Protein 5.4 g.
  • Carbohydrate 10 g.
  • Sugar 2.2 g.
  • Fat 6.6 g.


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