Bechamel Chicken Pasta Bake

Ingredients:

300 gm pasta

250 gm boneless chicken, cut into small cubes

1 tbsp garlic, finely chopped

1 small onion, finely chopped

1 tsp paprika

1/2 tsp pepper powder

1/2 tsp garam masala

salt to taste

2 tsp siracha sauce

1 tbsp tomato paste

1 chicken stock cube

1 tbsp olive oil

grated cheese, as required

For Bechamel Sauce:

3 tbsp / 45 gm unsalted butter

3 tbsp plain flour

3 cups milk

150 ml fresh cream

1 tsp oregano

1/2 tsp pepper powder

1/2 tsp chilli flakes

1/2 tsp garlic powder

1/4-1/2 tsp salt

Preparation:

1. Boil water in a large pan and add pasta and salt and cook for 9-10 minutes or according to the package instructions. Drain the pasta and keep it aside.
2. Heat olive oil in a pan and add chicken pieces and saute over high flame for 3-4 minutes until the colour changes.
3. Add chopped garlic and onion and saute for 2-3 minutes.
4. Add paprika, 1/2 tsp pepper powder, garam masala and 1/2 tsp salt and mix well.
5. Add siracha sauce and tomato paste and mix well.
6. Add chicken stock cube and 1/2 cup water ( can use paste cooked water) and cook covered for 15 minutes until the chicken is done.
7. Once cooked, switch off the flame and add the cooked pasta and mix well till the sauce is well coated with pasta.
8. To make the Bechamel sauce, heat butter in a pan over medium flame and add plain flour and stir for 1-2 minutes.
9. Then gradually add milk and whisk continuously and cook until thick and smooth for about 5 minutes.
10. Add cream, oregano, 1/2 tsp pepper powder, chilli flakes, garlic powder and 1/4-1/2 tsp salt and stir until smooth.
11. Preheat the oven to 180 degree celcius.
12. In a 8x11 inch baking dish, add a layer of bechamel sauce and spread evenly to form a layer.
13. Add a layer of pasta mixture and then again bechamel sauce and spread and top with grated cheese.
14. Then again layer with the remaining pasta mixture, bechamel sauce and grated cheese.
15. Bake in the preheated oven for 20-25 minutes until the cheese melts and golden on top. Serve hot...