Egyptian Pasta with Cream Sauce & Chicken

Get ready for the ultimate comfort food experience: Roasted Chicken with Béchamel Pasta! Imagine tender, juicy roasted chicken nestled between layers of perfectly cooked pasta, all swimming in a rich, creamy white sauce, and crowned with a golden, bubbly cheesy top. This isn't just any chicken pasta with creamy sauce; it's Macarona Forn (or Macarona Béchamel), a beloved Egyptian classic that’s perfect for family gatherings, special occasions, or a satisfying weeknight meal. It's especially popular during Ramadan, offering a hearty and delicious dish to break the fast. If you're looking for a pasta with cream sauce and chicken recipe that delivers on flavor, comfort, and a touch of something special, you've found it.
This dish, "Macarona Forn" or "Macarona Béchamel," is Egypt's answer to baked pasta casseroles, blending savory chicken with a luscious béchamel sauce and pasta. While it has roots in Egyptian kitchens, this version is designed to fit seamlessly into your US kitchen. We're using standard pan sizes and ingredients you can easily find at your local grocery store, making it a delicious and accessible way to explore Egyptian flavors.
Ready to dive in?
Macarona Forn, literally "oven macaroni," or Macarona Béchamel, is a cornerstone of Egyptian comfort food. It's a baked pasta dish featuring a creamy béchamel sauce, a savory ground meat (or in our case, chicken) filling, and pasta, all baked until golden and bubbling. This version leans into the heartiness of Egyptian cuisine while making it approachable for a US kitchen with common grocery ingredients and standard pan sizes. It's a fantastic dish for feeding a crowd and making ahead, perfect for busy families or festive gatherings like Ramadan iftar.
Before you even think about firing up the stove, these crucial tips will ensure your creamy sauce for pasta and chicken comes out perfectly:
Don't overcook your pasta! It finishes cooking in the oven, so aim for 1-2 minutes under the package directions (al dente). Mushy pasta is a no-go.
Béchamel thickness is key. You want a sauce that's thick enough to coat the back of a spoon and hold a trail for a second when you run your finger through it, but still pourable. Too thin, and your bake will be watery; too thick, and it'll be dry.
Resting matters. Just like a roasted chicken, letting your pasta mozzarella bake rest for 10-15 minutes after baking allows the sauce to set and makes for cleaner slices.
Avoid oiling your pasta! This is a big one. Oiling pasta prevents the creamy white sauce pasta from sticking to it, which is exactly what we want for a cohesive bake. Instead, once drained, toss your pasta immediately with a small ladle of the prepared béchamel sauce to keep it from clumping and ensure the flavors meld beautifully.

Ingredients

• For the Roasted Chicken:
• 1.5-2 lbs boneless, skinless chicken breasts or thighs (about 2-3 pieces)
• 1 tablespoon olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• For the Pasta:
• 1 lb short pasta (such as penne, ziti, rigatoni, or elbow macaroni)
• 1 tablespoon salt (for pasta water)
• For the Chicken Filling:
• 1 tablespoon olive oil or butter
• 1 medium yellow onion, finely chopped
• 2-3 cloves garlic, minced
• Cooked and shredded/chopped roasted chicken (from above)
• ½ cup chicken broth or stock
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper (adjust to taste)
• Optional: ½ cup sliced mushrooms or frozen peas
• For the Béchamel (Creamy White Sauce):
• ½ cup (1 stick) unsalted butter
• ½ cup all-purpose flour
• 6 cups whole milk, warmed (or room temperature)
• 1 teaspoon salt
• ¼ teaspoon freshly grated nutmeg
• Optional: ¼ cup Parmesan or Pecorino Romano cheese, grated (for extra flavor in the sauce)
• For Assembly & Topping:
• 1 cup shredded mozzarella cheese
• ¼ cup grated Parmesan or Pecorino Romano cheese (for topping)
• Ingredient Notes (Quick US-Friendly Swaps)
• Cheese: If you can't find specific "roomi" cheese, a blend of Parmesan and Pecorino Romano will give you that salty, tangy depth perfect for pasta with cheese and chicken.
• Milk: Whole milk is your best friend for a rich, creamy béchamel. You can use 2% milk, but the sauce might be slightly thinner. For an extra decadent touch, a splash of half-and-half can be added with the milk.
• Tomato Element: This recipe focuses on a pure white sauce. A small amount of tomato paste could be added to the chicken filling if you prefer a touch of acidity, but it's not traditional for this specific dish.
• Equipment
  9x13 inch baking dish (If yours is shallower, you might need to adjust layers or use a slightly larger dish. If deeper, layers will be thicker.)
  Large saucepan or Dutch oven (for béchamel)
  Whisk
  Sheet pan (for roasting chicken)
  Large pot (for pasta)
  Instant-read thermometer (optional, but helpful for chicken)

Directions

1. Roast the Chicken
   1. Preheat your oven to 400°F (200°C).
   2. Pat the chicken pieces dry with paper towels. In a bowl, toss the chicken with olive oil, salt, black pepper, garlic powder, onion powder, and paprika. Make sure the season chicken recipe covers all surfaces.
   3. Place the seasoned chicken on a sheet pan. Roast for 20-25 minutes, or until the internal temperature reaches 165°F (74°C) using an instant-read thermometer.
   4. Remove from oven, cover loosely with foil, and let rest for 5-10 minutes. This keeps the chicken juicy.
   5. Once cooled slightly, shred or chop the chicken into bite-sized pieces. Set aside.
   6. Shortcut Note: A rotisserie chicken is a fantastic time-saver! Just shred and season it lightly if needed.
2. Cook the Pasta (Al Dente on Purpose)
   1. Bring a large pot of generously salted water to a rolling boil.
   2. Add the pasta and cook according to package directions, but subtract 1-2 minutes from the suggested cooking time. We want it al dente, as it will finish cooking in the oven.
   3. Drain the pasta well and immediately transfer it to a large bowl. Do NOT rinse or oil the pasta.
   4. Add about ½ cup of the prepared béchamel sauce (from Step 4, when it's ready) to the drained pasta and toss gently to coat. This prevents sticking and infuses flavor.
3. Make the Chicken Filling
   1. In a large skillet or pot, heat 1 tablespoon of olive oil or butter over medium heat.
   2. Add the chopped onion and sauté for 5-7 minutes until softened and translucent.
   3. Add the minced garlic and cook for another minute until fragrant.
   4. Stir in the shredded roasted chicken and optional mushrooms (if using). Cook for 3-5 minutes, allowing the flavors to meld.
   5. Pour in the chicken broth/stock, season with salt and pepper. Simmer for a few minutes until most of the liquid has been absorbed, leaving the chicken juicy but not watery. This is your delicious chicken sauce recipe for pasta.
   6. Remove from heat and let cool slightly while you make the béchamel.
4. Make the Béchamel (Creamy White Sauce)
   1. In a large saucepan or Dutch oven, melt the butter over medium heat.
   2. Once melted, add the flour and whisk constantly for 2-3 minutes to create a roux. It should be a pale golden color and smell slightly nutty. This removes the raw flour taste.
   3. Gradually pour in the warmed (or room temperature) milk, a little at a time, whisking vigorously after each addition to prevent lumps. Continue whisking until all the milk is incorporated and the sauce is smooth.
   4. Bring the sauce to a gentle simmer, continuing to whisk occasionally, until it thickens. This usually takes 8-10 minutes. The sauce should be thick enough to coat the back of a spoon and leave a clear trail when you run your finger across it. This is the perfect white sauce for pasta ingredients.
   5. Stir in the salt, freshly grated nutmeg, and optional Parmesan/Pecorino Romano cheese. Taste and adjust seasoning if needed.
5. Assemble (The Layering Blueprint)
   1. Preheat your oven to 375°F (190°C).
   2. Spread a thin layer (about ½ cup) of béchamel sauce on the bottom of your 9x13 inch baking dish. This helps prevent sticking.
   3. Take half of the béchamel-tossed pasta and spread it evenly over the bottom layer of sauce.
   4. Spoon the chicken filling evenly over the pasta layer.
   5. Sprinkle about ½ cup of shredded mozzarella cheese over the chicken filling.
   6. Top with the remaining pasta, spreading it out to cover the chicken.
   7. Pour the remaining béchamel sauce evenly over the top pasta layer, making sure it covers all the pasta.
   8. Sprinkle the remaining shredded mozzarella cheese and the grated Parmesan/Pecorino Romano cheese evenly over the béchamel. This will give you that beautiful golden pasta mozzarella bake top.
6. Bake Until Bubbling + Golden
   1. Cover the baking dish loosely with aluminum foil.
   2. Bake for 20 minutes.
   3. Remove the foil and continue baking for another 15-20 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
   4. For an extra golden-brown crust, you can briefly broil the top for 1-2 minutes, but watch it very closely to prevent burning!
   5. Remove from the oven and let the bake chicken in sauce rest for 10-15 minutes before slicing and serving. This allows the sauce to set for cleaner portions.