Poulet Aux Nouilles is an elevated version of mac & cheese and was a childhood (and adulthood) favorite. Rich, creamy, cheesy fettucine gratin, with chunks of chicken and ham. The secret of Poulet Aux Nouilles is in adding flavor to the Béchamel, using chicken stock, cooking cream, nutmeg and white pepper to give it depth.

“A perfect dish for days when you are in need of comfort food, and an easy win with people of all ages.”

Kebbeh Bil Sayniye

  • Servings: 4-6
  • Difficulty: medium
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These quantities are for a tray sized 38 x 26 cm.

For the Sauce

  • 2 tablespoons of Butter
  • 2 tablespoons of Flour
  • Chicken stock (which you will get from boiling the chicken)
  • 1 large box of Cooking Cream
  • Salt, Nutmeg & White Pepper

For the Nouilles

  • 3-4 Boiled and shredded Chicken Breasts
  • 200 g of Smoked Ham (or turkey) cut into 2 cm squares
  • 1.5 boxes of Fettucine
  • Emmental & Gruyere grated cheese
  • Salt & Black Pepper


For the Sauce

  1. Season the 3 or 4 chicken breasts the boil them. Once cooked remove them from the water and shred them. I add half an onion, a carrot, a laurel leaf, salt, and a small cinnamon stick in the water to flavor it. If foam forms on the surface of the water remove it with a spoon or a small sieve. Set the stock aside.
  2. Melt the 2 tablespoons of butter in a different pot. When the butter starts foaming, add the 2 tablespoons of flour progressively and whisk.
  3. Once the flour is fully incorporated, whisk for another minute, then start incorporating the chicken stock one ladle at a time, while continuously whisking the mix.
  4. Once you’ve finished adding all the chicken stock, empty the box of cooking cream into the pot. I usually take the box out when I start the process so that it’s not too cold.
  5. Add nutmeg, white pepper and salt. Taste it and let it cook for a few more minutes.

For the Nouilles

  1. Cook the Fettucine until Aldente.
  2. Place some of the sauce at the bottom of your oven dish. Layer a third of the pasta. Sprinkle the shredded chicken, pieces of ham, a bit of Emmental, and some fresh ground black pepper.
  3. Repeat this once more, then add the final 1/3 of the Fettucine. Pour 3/4 of the sauce into the dish.
  4. Cover the top with Emmental and Gruyere. Poor the remaining 1/4 of the sauce.
  5. Slice some butter and place it over the cheese.
  6. Place it in the oven at 200 degrees until the cheese completely melts and starts to colour.

Tips: This is one of those dishes that are even better the next day.

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