Pasta and Chicken Gratin Recipe

Posted by
Rate It!
Pasta and Chicken Gratin
Add your photo!



  1. 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.
  2. 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.)
  3. Make sauce, cook pasta, and assemble casserole: Put oven rack in middle position and preheat oven to 425°F. Butter gratin dishes.
  4. 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.
  5. 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.
  6. 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.
  7. Cooks' notes: If using rotisserie chickens, pull meat from bones and reserve, then make stock by cooking skin and bones with celery, carrot, onion, garlic, thyme, salt, peppercorns, and 8 cups water 40 minutes total before straining. Chicken can be poached and stock can be made 1 day ahead and cooled completely, uncovered, then chilled separately, covered. Bread crumbs can be made 1 day ahead and kept in a sealed plastic bag at room temperature. Cheeses can be grated 1 day ahead and chilled separately in sealed plastic bags.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1246.69 Kcal (5220 kJ)
Calories from fat 637.53 Kcal
% Daily Value*
Total Fat 70.84g 109%
Cholesterol 272.83mg 91%
Sodium 1296.24mg 54%
Potassium 690.73mg 15%
Total Carbs 83.93g 28%
Sugars 10.26g 41%
Dietary Fiber 7.19g 29%
Protein 64.4g 129%
Vitamin C 7mg 12%
Vitamin A 0.3mg 10%
Iron 6.5mg 36%
Calcium 747.4mg 75%
Amount Per 100 g
Calories 171.38 Kcal (718 kJ)
Calories from fat 87.64 Kcal
% Daily Value*
Total Fat 9.74g 109%
Cholesterol 37.51mg 91%
Sodium 178.19mg 54%
Potassium 94.95mg 15%
Total Carbs 11.54g 28%
Sugars 1.41g 41%
Dietary Fiber 0.99g 29%
Protein 8.85g 129%
Vitamin C 1mg 12%
Iron 0.9mg 36%
Calcium 102.7mg 75%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Construct & Analyze
Your Recipe

Recipe Tags

Weightwatchers Points

  • 30
  • 33

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

Share Recipe

Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top