Pasta and Chicken Gratin

A Creamy Dream: My Go-To Pasta and Chicken Gratin

As a busy working mom, time in the kitchen is a precious commodity. I need recipes that are delicious, impressive, and, most importantly, efficient. This Pasta and Chicken Gratin fits the bill perfectly. It's a dish that always wows my family and friends, yet it's surprisingly simple to pull together, even on a weeknight. The rich, creamy sauce, the tender chicken, and the perfectly cooked pasta create a symphony of flavors that’s hard to resist.

The beauty of this recipe lies in its flexibility. You can easily adapt it to whatever you have on hand. Don't have fresh thyme? Dried thyme works just as well. Prefer a different type of cheese? Experiment! I've used Gruyère and Parmesan in the past, but feel free to explore other combinations. Sometimes, I'll add a little bit of sharp cheddar for an extra kick. The key is to have fun with it and make it your own.

One of my favorite time-saving tips is to use rotisserie chicken. It dramatically cuts down on prep time, allowing me to focus on other aspects of the meal or simply to relax a bit after a long workday. The pre-cooked chicken adds a depth of flavor to the sauce that's hard to replicate with freshly cooked chicken. Just remember to adjust the salt accordingly, as rotisserie chicken often contains more sodium.

This gratin is also incredibly versatile. It’s perfect for a family dinner, a casual get-together with friends, or even a special occasion. The elegant presentation and rich flavors make it suitable for any setting. It’s the kind of dish that always feels a little bit luxurious, without requiring hours of slaving over a hot stove.

Beyond its practicality and deliciousness, this recipe holds a special place in my heart. It reminds me of cozy evenings spent with my family, sharing laughter and stories over a steaming-hot plate of this comforting dish. It's more than just a meal; it's a memory maker, a way to bring people together around a shared table and enjoy the simple pleasures of life.

So, next time you're looking for a delicious, satisfying, and surprisingly easy dinner recipe, give this Pasta and Chicken Gratin a try. You won't be disappointed. The creamy sauce, tender chicken, and perfectly cooked pasta will become a new family favorite in no time!

Step-by-step

• Poach chicken and make stock: Cut backbones, wing tips, and second joints of wings from chickens, then cut each chicken into quarters. Put backbones, wing tips, second joints, and giblets (except livers) in a 6- to 8-quart pot with water, celery, carrot, onion, garlic, thyme, salt, and peppercorns and bring to a boil. Add chicken quarters and return liquid to a boil, skimming off any foam, then reduce heat and simmer, uncovered, 10 minutes. Remove from heat and let stand, covered, 40 minutes.
• Transfer chicken quarters with tongs to a shallow baking pan. When chicken is cool enough to handle, remove meat from skin and bones, transferring meat to a cutting board and returning skin and bones to pot. Cut chicken into 1-inch pieces and reserve in a large bowl. Boil stock 40 minutes, then pour through a fine-mesh sieve into a large bowl, discarding solids. Let stand 5 minutes, then skim off fat and set aside 4 cups stock for making sauce. (Reserve remaining stock for another use.)
• Make sauce, cook pasta, and assemble casserole: Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
• Heat butter (1 stick) in a 4-quart heavy pot over moderate heat until foam subsides, then add garlic and cook, whisking, 1 minute. Add flour and cook, whisking, 1 minute. Add milk and reserved stock (4 cups) in a slow stream, whisking, then bring to a boil, whisking. Reduce heat and simmer, whisking occasionally, until sauce is slightly thickened, about 10 minutes. Remove from heat and stir in crème fraîche, salt, pepper, cayenne, 2 cups Gruyère, and 1/2 cup Parmigiano-Reggiano.
• While sauce simmers, cook pasta in a 6- to 8-quart pot of boiling salted water, uncovered, until not quite al dente, 8 to 10 minutes (pasta should still be firm), then drain in a colander. Return pasta to pot, then add chicken and sauce, tossing to coat. Divide pasta mixture between gratin dishes.
• Toss bread crumbs with remaining 4 cups Gruyère and 3/4 cup Parmigiano-Reggiano, then sprinkle evenly over pasta mixture. Bake gratins until crumbs are golden brown and sauce is bubbling, 20 to 30 minutes. Let stand 10 minutes before serving.