Creamy Béchamel Chicken Pasta

Boil a substantial amount of salted water in a large pot until it reaches a rolling boil. Introduce penne pasta into the boiling water and continue to cook, occasionally stirring the mixture, until it reaches a tender yet still firm texture that can be bitten into, typically taking 10 to 12 minutes. Remove the pasta from the water using a strainer.

Preheat your oven to a high temperature of 350 degrees Fahrenheit (175 degrees Celsius).

Heat some oil in a skillet over medium heat. Add an onion, bell pepper, and garlic to the pan; cook until these vegetables are tender. Introduce cooked chicken into the skillet; cook until it is almost fully cooked through. Add some chopped cilantro, tomato paste, frozen peas, dill, and enough water to create a thick sauce; cook the mixture thoroughly until the chicken is no longer pink and the juices run clear, indicating that it is fully cooked. Season with salt and black pepper to taste.

Melt some butter in a saucepan over medium heat. Add a bouillon cube to the pan; stir until it is fully dissolved. Stir in some flour until it forms a smooth mixture, stirring constantly to avoid lumps. Introduce milk into the saucepan; season with black pepper to taste. Continue cooking and stirring until the béchamel sauce thickens enough to coat the back of a spoon.

Combine cooked penne pasta and 1/2 béchamel sauce in a bowl. Transfer half of the cooked penne mixture to a baking dish; layer with half of the chicken mixture, and 1/2 mozzarella cheese. Layer with the remaining penne mixture, the remaining chicken mixture, and the remaining béchamel sauce. Top with the remaining mozzarella cheese.

Bake the dish in the preheated oven until it is bubbly and hot, typically taking about 30 minutes.