Estimated reading time: 7 minutes

This recipe may contain affiliate links. Please check our Disclosure policy. 

Negresco is a creamy Egyptian pasta-chicken bake with tender, juicy chicken, luscious béchamel sauce, and a golden cheese crust. A comforting classic, it’s perfect for memorable family gatherings and special happy occasions.

Recipe at a Glance 

• Cuisine: Egyptian Cuisine. 
• Primary Cooking Method: Stovetop & Oven. 
• Dietary Info: Dairy-rich Dish. Best Suited for Non-Vegetarian Diets.
• Key Flavor: Rich, Creamy, and Savory Taste.
• Skill Level: Easy to Moderate.

What is Negresco

Negresco is a beloved Egyptian pasta dish, rich with creamy béchamel and gooey cheese, often layered with chicken for a comforting, indulgent meal. Growing up, my mother’s Negresco was a household favorite—her version was irresistibly creamy, with a golden, bubbly crust that made every bite unforgettable. It was a dish reserved for special occasions or when she wanted to spoil us with something extra comforting. Intrigued by its origins, I once tried to trace Negresco’s roots, wondering if it had ties to Italian or Greek cuisine, given its resemblance to baked pasta dishes.

However, my research led me to an unexpected discovery—Negresco, by name, does not exist in any other cuisine but Egyptian. The only reference I could find was Le Negresco, a luxurious hotel in Nice, France, leaving me to wonder how this elegant name became associated with one of Egypt’s most cherished comfort foods. Regardless of its mysterious origins, Negresco remains a nostalgic staple in my immigrant kitchen, carrying the warmth of my mother’s cooking and the flavors of my childhood.

Why Negresco is so Special: 

1. Nostalgic Comfort Food

For many Egyptians, Negresco was one of those dishes that mothers and grandmothers prepared for special occasions, often with their own unique touch.

2. Touch of European Influence

Negresco showcases Egypt’s culinary openness, blending French-inspired béchamel sauce and Italian pasta with Egyptian flavors. 

3. Dish for Gatherings

Negresco, with its layers of tender chicken, creamy béchamel, and golden cheesy crust, is often served at family feasts, holidays, and Ramadan iftar tables.

4. Rich, Indulgent Treat

Unlike simpler pasta dishes, Negresco is all about indulgence. The velvety béchamel, well-seasoned chicken, and gooey cheese make it a luxurious comfort meal, perfect for a cozy night in or a festive dinner.

5. Versatile & Customizable

Each family has its own spin on Negresco—some add mushrooms and colored bell pepper, others mix in extra spices, and many tweak the cheese blend for a richer flavor. This adaptability makes it a favorite across generations.

Ingredients of Negresco 

• Milk: Use full-fat milk, preferably organic.  
• Cream Cheese: To reach a creamy, rich texture, add 1/4 cup of cream cheese. 
• Flour: Use all-purpose flour. 
• Ghee: Butter and oil mixture could be an alternative to ghee. 
• Pasta: Use Fettuccine or Tagliatelle as they both look best for the Negresco. 
• Cheese: Ideally, use Egyptian “gebna roomi,” a sharp and savory cheese. If unavailable, substitute with a combination of Parmesan pus Cheddar and/or Mozzarella.
• Spices: A pinch of cloves and nutmeg goes a long way into flavoring the Béchamel sauce. To make the broth, spices are key to offset any gamey taste of the chicken. Use cardamom, bay leaves, mastic, and cinnamon. 
• Fresh Herbs: Thyme and rosemary are a perfect match with the overall profile flavor of Negresco, adding a refreshing tone to the chicken broth. 

Popular Substitutions & Additions  

• Stir-Fried Chicken: Use stir-fried chicken instead of poached chicken. 
• Different Types of Cheese: Use gruyere and/or Romano cheese. 
• Store-Bought Broth & Rotisserie Chicken: Skip one step and use store-bought chicken broth to make the bechamel along with the milk. Additionally, use store-bought rotisserie chicken instead of poaching the chicken from scratch. 

How to Make Negresco 

To achieve the authentic taste of Egyptian Negresco, follow the steps below: 

Step 1: Cook the Pasta

• • Cook the pasta in hot, salted water for no more than 7 minutes. The pasta should be cooked at dente (two minutes less than the package instructions). Drain and set aside. PLEASE don’t rinse your pasta with water. Add 30 grams of butter to the hot cooked pasta to prevent it from sticking together. 

Step 2: Prepare the Chicken

 

• • Dry brine the chicken breast with a salt and pepper rub and let them sit in the fridge for 1 hour at least. Before poaching the chicken, pat it dry well with kitchen paper. 
  • Add 1/4 cup ghee to a large size, heavy bottom pan over medium heat. Once it’s melted, add the resin beads (see notes) and let them melt in the ghee. Sear the large breasts in the hot ghee on all sides. Add the garlic, chopped vegetables, and whole spices, and stir until it welts. Pour in 1.5 liters of boiling water. Bring the chicken broth to a vigorous boil over medium-high heat for 5 minutes and then lower the heat and let the broth gently simmer for 30 minutes or until the chicken breasts are fully cooked. Turn off the heat and filter the broth using a fine mesh sieve fitted over a deep bowl to collect the clear broth. Discard the wilted vegetables. With the help of two forks, shred the chicken into any size you prefer and set aside until you assemble the Negresco.

Step 3: Make the Béchamel Sauce

• In a medium saucepan, add the ghee first to melt over low heat. Add the flour, stir into the melted ghee, and stir until an amber paste forms and the flour becomes toasted and fragrant.
• Add immediately a cup of chicken broth followed by four cups of milk, and whisk well until all the ingredients are combined. Stir in 1/4 cup of cream cheese. Season with salt, pepper, grated nutmeg/ground cloves, and garlic powder.
• Keep stirring the béchamel sauce over low heat until it thickens. If you find any lumps in the béchamel sauce, run it through a fine mesh sieve fitted over a bowl. The sauce should be silky smooth.
• Cover the sauce surface with a stretch tite and set the sauce aside until you assemble the dish.

Step 4: Assemble the Negresco

• To a 4.8-qt (10 x 15) oblong or rectangular baking dish, add half the al dente pasta and evenly pour over two ladles of béchamel sauce.
• Sprinkle the grated cheese on top. Lay over the shredded chicken, drizzle with béchamel sauce, and sprinkle with grated cheese.
• Add the other half of the cooked pasta, cover with the béchamel leftovers, and the rest of the grated cheese.

Step 5: Bake

• Bake for 30-40 minutes at 360 F° until the cheese is bubbly.
• Broil for 2-3 minutes for a golden cheesy crust.

Step 6: Serve  

• Let Negresco sit for 5–10 minutes before scooping to allow the béchamel to set properly.

Tips for Making the Best Negresco

1. Perfectly Cooked Pasta

• Egyptian green salad: Salata Baladi 
• Cornucopia Salad 

Frequently Asked Questions 

1. What is Negresco?

Negresco is an Egyptian-style creamy chicken pasta bake made with béchamel sauce and a cheesy golden topping. It is a beloved comfort dish often served at family gatherings.

2. Can I make Negresco without béchamel?

While béchamel is key to traditional Negresco, you can substitute it with a lighter cream-based sauce, Alfredo sauce, or even a mix of Greek yogurt and milk for a healthier version.

3. What type of pasta is best for Negresco?

Penne, macaroni, or rigatoni work best because they hold the sauce well. Avoid spaghetti or angel hair, as they can become too soft when baked.

4. How do I prevent the béchamel sauce from becoming lumpy?

Use warm milk and whisk continuously when adding it to the flour and butter mixture. If lumps form, strain the sauce before mixing it with the pasta.

5. Can I prepare Negresco ahead of time?

Yes! Assemble the dish, cover it, and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the baking time if baking straight from the fridge.

6. Can I freeze Negresco?

Yes, but it’s best to freeze it before baking for up to 3 months. Thaw overnight in the fridge and bake as usual.

7. What’s the best cheese combination for Negresco?

A mix of mozzarella (for stretch), cheddar (for richness), and Parmesan (for flavor) creates the best topping.

8. How can I make a healthier version?

• Use whole wheat pasta or gluten-free pasta.
• Swap butter for olive oil in the béchamel.
• Use low-fat milk and Greek yogurt instead of heavy cream.
• Add veggies like spinach or mushrooms for extra nutrition.

9. Can I add other proteins?

Yes! You can replace chicken with shrimp, beef, turkey, or even tofu for a unique twist.

10. How do I reheat leftover Negresco?

• Oven: Cover with foil and bake at 160°C (325°F) for 15–20 minutes.
• Microwave: Heat in short intervals, stirring occasionally to maintain creaminess.
• Stovetop: Add a splash of milk and reheat gently over low heat to amp up your Koshair heat.