Chicken Cordon Bleu Pasta
This Chicken Cordon Bleu Pasta takes all the classic flavors of the original dish—juicy chicken, savory ham, and rich melted Swiss cheese—and folds them into a creamy, indulgent pasta bake that’s perfect for weeknights.
Equipment
- Large oven-safe skillet (12-inch) - or sauté pan
- 13x9-inch baking dish - if not using an oven-safe skillet
- Large pot - for boiling pasta
- Medium saucepan - for the cream sauce (optional)
- Small skillet - for toasting the breadcrumb topping
- Colander
- Sharp knife
- Cutting board
- Wooden spoon - or silicone spatula
- Whisk
- Measuring cups and spoons
- Cheese grater - for freshly shredding Swiss cheese
Ingredients
- 12 oz penne pasta - 340g
- 1.5 lbs boneless, skinless chicken breasts - 680g, cut into bite-sized pieces
- 8 oz cooked ham - 225g, diced (deli ham or leftover glazed ham)
- 2 tablespoons olive oil - 30ml
- 3 tablespoons unsalted butter - divided, 42g total
- 3 cloves garlic - minced
- 1 small yellow onion - finely diced
- 3 tablespoons all-purpose flour - 24g
- 1 cup chicken broth - 240ml
- 1.5 cups heavy cream - 360ml
- 4 oz cream cheese - 115g, softened and cut into cubes
- 2 cups shredded Swiss cheese - 200g, divided (see notes about freshly shredded)
- 1.5 tablespoons Dijon mustard - 22ml
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 0.5 teaspoon dried thyme
- Salt - to taste
- Black pepper - to taste
- 1 cup panko breadcrumbs - 60g
- 2 tablespoons unsalted butter - for topping, 28g
- 2 tablespoons grated Parmesan cheese - for topping
- Fresh parsley - chopped, for garnish
Instructions
- Preheat oven to 375°F (190°C). Grease a 13x9-inch baking dish if not using an oven-safe skillet. Pat chicken dry and season with salt, pepper, garlic powder, and onion powder.
- Boil salted water and cook penne 1-2 minutes less than al dente. Reserve 1/2 cup pasta water, then drain and toss with a drizzle of oil.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken in a single layer for 3-4 minutes per side until golden and cooked through. Transfer to a plate.
- Reduce heat to medium and cook diced ham in the same skillet for 2-3 minutes until lightly browned. Remove and set aside with the chicken.
- Melt 3 tablespoons butter in the skillet. Cook onion for 3-4 minutes until soft, then add garlic for 30-60 seconds. Whisk in flour and cook for 1 minute.
- Slowly whisk in chicken broth until smooth, then add heavy cream. Simmer gently, then stir in cream cheese until melted. Add 1.5 cups Swiss cheese, Dijon mustard, and thyme. Season with salt and pepper.
- Return chicken and ham to the skillet, then fold in the cooked pasta until fully coated. Transfer to a baking dish if needed.
- In a small skillet, melt 2 tablespoons butter over medium heat. Add panko and toast, stirring frequently, for 2-3 minutes until golden. Stir in Parmesan.
- Top the pasta with remaining 1/2 cup Swiss cheese, then scatter the buttered panko evenly over the top. Bake uncovered for 18-22 minutes until bubbly and golden.
- Let rest for 5 minutes before serving. Garnish with fresh parsley and enjoy.
Notes
- Shred your own Swiss cheese: Pre-shredded cheese contains anti-caking agents that prevent smooth melting. Freshly grated cheese creates a silky sauce.
- Don't overcook the pasta: Pull it out 1-2 minutes early since it will finish cooking in the oven.
- Season the chicken well: Salt and pepper before searing to build flavor into the protein.
- Whisk constantly when adding liquids: Add broth first, whisk until smooth, then add cream to prevent lumps.
- Do not boil the cream sauce: A gentle simmer is all you need; boiling can cause dairy sauces to break.
- Reserve pasta water: The starchy water is your sauce insurance—a splash can bring a too-thick sauce back to life.
- Toast the panko before baking: This guarantees a crunchy topping even after baking.
- Make ahead: Assemble the pasta mixture up to 24 hours ahead, refrigerate, and bake when ready. Add the breadcrumb topping just before baking.
- Leftovers: Store in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk or broth to restore creaminess.
- Freezer friendly: Freeze portions for up to 2 months. For best results, freeze before adding the breadcrumb topping.