Creamy NegroSCO Pasta

(Cheesy Creamy Chicken Pasta – Ready in 45 Mins)

A hearty, creamy pasta dish that blends tender chicken, fresh mushrooms, colorful bell peppers, and a luscious béchamel sauce, baked to a golden finish for a comforting lunch or dinner.

Ingredients

• 400 g spaghetti (about 14 oz)
• 2 tbsp butter and oil
• 1 lb chicken breast, cubed
• 1 large onion, grated
• 1 tsp salt
• 1 tsp pepper
• 1 tsp oregano
• 1 tsp garlic powder
• 300 g fresh mushrooms (≈10 oz)
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• ½ cup black Spanish olives, sliced
• 4 tbsp flour
• 5 tbsp butter
• 2 tbsp powdered milk
• 2 tbsp cream cheese
• 1½ L milk
• 1 tsp sugar
• ½ cube beef stock
• 2 bay leaves
• ¼ kg mozzarella cheese, shredded (≈1 lb)
• thinly sliced green onions

Instructions

1. Prepare the chicken seasoning by combining salt, pepper, oregano, garlic powder, and a splash of oil. Season the chicken cubes and set aside.
2. Saute the butter and oil in a skillet, then add the onion; cook until fragrant.
3. Add the mushrooms, red and green peppers, and olives; cook until vegetables soften. Turn off the heat.
4. Make the white sauce by melting butter, whisking in flour, then gradually adding milk until smooth.
5. Stir in powdered milk, cream cheese, and the remaining sauce ingredients to finish the béchamel.
6. Combine cooked spaghetti, seasoned chicken, and the béchamel sauce in a bowl; mix well.
7. Arrange the mixture in a baking dish, top with a generous layer of mozzarella.
8. Bake at a preheated 350 °F (175 °C) oven for 10 minutes or until the cheese melts and turns golden.
9. Garnish with sliced green onions and serve hot.