Chicken, Leek and Zucchini Pasta Gratin

Ingredients

• 40 g Butter (20 g for cooking the chicken, 20 g for the béchamel)
• 15 ml Olive oil (A drizzle for the pan)
• 300 g Chicken breast (Cut into cubes or strips)
• 100 g Leek (white part) (Finely chopped)
• 150 g Zucchini (Cut into brunoise (small dice))
• 0.5 g Curry powder (1 to 2 pinches)
• 0.5 g Garlic powder (1 pinch)
• 0.5 g Ground black pepper (To taste)
• 0.5 g Dried oregano (A small pinch)
• 180 ml Liquid crème fraîche (15 to 20 cl, preferably liquid)
• to taste Salt
• 375 g Pasta (penne, fusilli or small shells) (Al dente, ideally durum wheat semolina type)
• 15 g Wheat flour (type 45) (For the béchamel)
• 250 ml Whole milk (Added gradually)
• 0.5 g Nutmeg (A small pinch, grated)
• 100 g Mozzarella (Grated or thinly sliced)
• 50 g Emmental (Grated, adds flavor)
• a few sprigs Fresh parsley (For garnish, optional)

Instructions

1. Prepare the vegetables and chicken

   Wash, finely slice the white part of the leek and cut the zucchini into brunoise. Cut the chicken into medium‑sized cubes.

   Time: PT10M

2. Sauté the chicken

   Heat 20 g butter with a drizzle of olive oil in the pan over medium heat. Add the chicken and brown it for 2 minutes, stirring.

   Time: PT2M

3. Add the vegetables and spices

   Stir in the leek and zucchini, season with salt, add 1‑2 pinches of curry, a pinch of garlic powder, pepper and oregano. Sauté for 4 minutes until the vegetables are tender.

   Time: PT4M

4. Add the cream

   Pour in 180 ml liquid crème fraîche, bring to a gentle boil, then remove from heat.

   Time: PT2M

5. Cook the pasta

   Bring a large pot of salted water to a boil, add the pasta and cook al dente (about 8‑10 minutes).

   Time: PT10M

6. Combine pasta and sauce

   Drain the pasta without rinsing, add it directly to the pan with the chicken sauce, and toss to coat well.

   Time: PT2M

7. Prepare the béchamel

   Melt 20 g butter in a small saucepan, add 15 g flour and stir for 1 minute (white roux). Gradually whisk in the milk to avoid lumps. Season with salt, pepper and a pinch of nutmeg. Cook for 5 minutes until thickened.

   Time: PT5M

8. Assemble the gratin

   Grease the gratin dish with a little butter or oil. Spread the pasta‑sauce mixture on the bottom, sprinkle 100 g grated mozzarella and 50 g grated Emmental, then pour the béchamel over the entire surface.

   Time: PT3M

9. Bake

   Place the dish in a preheated 200 °C (static heat) oven and bake for 25 minutes until the top is golden and bubbling.

   Time: PT25M

   Temperature: 200°C

10. Finishing and serving

    Remove the gratin from the oven, let rest for 2 minutes, sprinkle with chopped fresh parsley and serve hot.

    Time: PT2M

Nutrition Facts

Calories

810

Protein

35 g

Carbohydrates

80 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Butter: Margarine
• Instead of Olive oil: Sunflower oil, Rapeseed oil
• Instead of Chicken breast: Turkey, Veal escalope
• Instead of Leek (white part): Leek, Sweet onion
• Instead of Zucchini: Eggplant, Carrot
• Instead of Curry powder: Sweet paprika, Garam masala
• Instead of Garlic powder: Fresh grated garlic
• Instead of Ground black pepper: White pepper
• Instead of Dried oregano: Dried thyme
• Instead of Liquid crème fraîche: Thick cream, Milk + butter
• Instead of Pasta (penne, fusilli or small shells): Gluten‑free pasta
• Instead of Wheat flour (type 45): All‑purpose flour
• Instead of Whole milk: Semi‑skimmed milk, Almond milk
• Instead of Nutmeg: Ground nutmeg
• Instead of Mozzarella: Provolone, Mild cheddar
• Instead of Emmental: Gruyère, Comté
• Instead of Fresh parsley: Chives

Equipment Needed

• Frying pan or sauté pan
• Pot for the pasta
• Saucepan for the béchamel
• Whisk
• Wooden spoon or spatula
• Colander
• Cutting board
• Chef's knife
• Gratin dish (glass or metal)
• Oven

Critical Steps — Do Not Skip

• Brown the chicken without burning it (step 2).
• Cook the pasta al dente to prevent it becoming too soft in the oven (step 5).
• Achieve a smooth béchamel without lumps (step 7).
• Monitor the oven baking to avoid the cheese burning (step 9).

Chef Tips from the Video

• Use hollow‑shaped pasta (penne, rigatoni) to hold more sauce.
• Grate the cheese just before use for better melt.
• A small pinch of nutmeg in the béchamel enhances the flavor without being dominant.
• Garnish with chopped fresh parsley just before serving for a touch of color and freshness.

Troubleshooting

Storage

Refrigerator: Store the gratin in an airtight container for 3‑4 days.

Freezer: Can be frozen for up to 1 month, well covered. Thaw in the refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the chicken sauce and béchamel ahead of time, store them separately in the refrigerator, then assemble just before baking.
• The gratin can be assembled the day before, covered and refrigerated; add 5‑10 minutes extra baking time on the day.