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  • Writer's pictureMaison Ducharm

Béchamel Fettuccine w/ Spicy Chicken

Updated: Apr 13, 2021


200g of Fettucine

  • 1 teaspoon salt

  • Parmesan (optional)

2 Chicken Breasts

  • 1 tablespoon EVOO (extra virgin olive oil)

  • 1 teaspoon salt

  • 1 teaspoon black pepper

  • 2 teaspoons piment d'Espelette (or chili flakes)

Béchamel Sauce

  • 2 tablespoon butter

  • 1 tablespoon all-purpose flour

  • 1 and 1/2 cup milk

  • 1/2 teaspoon salt

  • 1/2 teaspoon freshly grated nutmeg



1: In a large pot, bring water to boil, add salt. Add the fresh pasta for around 2-3 minutes (or until desired texture).

2: In a large pan, melt butter over medium heat. Once melted, stir in the flour until smooth. Continue stirring as the flour cooks until it looks like a sandy paste.

3: Increase the heat to medium-high and slowly whisk in the milk until thickened. Reduce the heat to medium-low and season with salt and nutmeg. Add 1/4 cup of pasta water.

4: When the pasta is cooked, add it to the pan and mix gently until the sauce is wrapping the pasta. Let it cook for another 1-2 minutes and serve.


1: Rub the salt, black pepper and piment d'Espelette (or Chili flakes) on both sides of the chicken breasts.

2: In a large pan, over medium heat, add the seasoned chicken. Cook for about 5 minutes on both sides (subject to change depending on size of the breast). If using a thermometer, cook until it reaches 165 degrees.

3: Slice and serve.

Serves 2-3.

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