Prepare to embark on a culinary journey that will transform your ordinary dinner into an extraordinary feast! This Baked Chicken Rigatoni with Roasted Poblano Bechamel is not just a meal—it's a flavor explosion that combines the creamy comfort of Italian-inspired pasta with the bold, smoky kick of poblano peppers. Whether you're looking to impress dinner guests or treat yourself to a restaurant-quality dish at home, this recipe promises to tantalize your taste buds and elevate your cooking game.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 12 oz rigatoni pasta
- 2 cups cooked chicken, shredded
- 1 cup roasted poblano peppers, diced
- 2 cups milk
- 1/2 cup flour
- 1 cup cheese, shredded
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with butter or cooking spray.
- Bring a large pot of salted water to a boil. Cook rigatoni pasta according to package instructions until al dente, typically 8-10 minutes. Drain and set aside.
- For the roasted poblano peppers, place whole poblanos directly on a gas stovetop flame or under the broiler, turning occasionally until skin is completely charred and blackened. Transfer to a sealed plastic bag and let steam for 10 minutes.
- Carefully peel the charred skin off the poblano peppers, remove seeds, and dice into small pieces.
- In a medium saucepan, melt butter over medium heat. Add flour and whisk continuously for 2-3 minutes to create a roux, being careful not to brown.
- Gradually pour in milk, whisking constantly to prevent lumps. Continue cooking and stirring until the sauce thickens and coats the back of a spoon, about 5-7 minutes.
- Stir in diced roasted poblano peppers, shredded cheese, salt, and pepper into the bechamel sauce. Mix until cheese is fully melted.
- In a large mixing bowl, combine cooked rigatoni, shredded chicken, and poblano bechamel sauce. Stir until pasta is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle additional cheese on top if desired.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the edges are bubbling.
- Remove from oven and let rest for 5-10 minutes before serving. Garnish with fresh herbs like parsley or cilantro if desired.
Tips
- Roasting Poblanos: For the most authentic flavor, char the peppers directly over an open flame or under the broiler. The blackened skin adds a deep, smoky dimension to the sauce.
- Pasta Perfection: Cook the rigatoni just until al dente. Remember, it will continue cooking in the oven, so you want to avoid overcooking.
- Bechamel Brilliance: Whisk continuously when making the sauce to prevent lumps and achieve a silky smooth texture.
- Cheese Selection: Use a good melting cheese like sharp cheddar or a blend of monterey jack and cheddar for maximum flavor.
- Make-Ahead Magic: You can prepare this dish up to the baking stage and refrigerate for up to 24 hours, making it perfect for meal prep or entertaining.
- Garnish Game: A sprinkle of fresh herbs like cilantro or parsley just before serving adds a fresh pop of color and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 45g
Protein: 30g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 85mg
