Do you love pasta? Do you love Chicken Cordon Bleu? Well then you’re sure to enjoy this Chicken Cordon Bleu Pasta! It’s the easier, yummier version of the meal-time classic!
I love a good pasta that’s brimming with cheese and flavor! Today’s recipe came about because I was thinking about how I could incorporate the flavors of chicken cordon bleu in a meal that had more simple prep. This one comes together quickly, mostly in one pan. Keep your ingredients at-the-ready because the process flies by and be prepared to enjoy one of the most delicious dinners ever!
My family absolutely loved it! We eat mac ‘n cheese on a regular basis. My kids are obsessed. They said, “Mom, this is even better than mac ‘n cheese!” I’ll take that as a huge compliment. Anytime my creation can beat out a kid’s favorite pasta, I consider myself the dinner time hero!
You’ll start out by frying the ham, then setting that aside to a plate. Then you’ll cook your chicken chunks and transfer those to the plate with the ham. Then you’ll cook the pasta in some chicken broth (it happens so quickly). Then add in a rue of flour and milk for thickening and a few seasonings. To finish it off, toss in your cheeses and meats, give it a good stir, and you’re good to go!
This is comfort food at its best! I decided to keep it super simple as far as toppings go, but you can certainly add bread crumbs or crushed crackers, if you’d like! We drizzled it with our favorite hot sauce, because that’s how we roll. 🙂
Chicken Cordon Bleu Pasta
- 1 Tbsp. olive oil
- 1 large chicken breast cut into chunks
- 2 c. diced ham
- 16 oz. penne
- 3 c. chicken broth
- 1 tsp. dried oregano
- 1 Tbsp. Dijon mustard
- 1 c. whole milk
- 2 Tbsp. flour
- 1/2 c. freshly-grated parmesan cheese
- 2 c. grated Swiss cheese or Mozzarella
- 1/4 tsp. salt or to taste
- 1/4 tsp. pepper
- Hot sauce toasted bread crumbs or cracker crumbs for topping (optional)
- In a large dutch oven or soup pot over the stove top on medium heat, fry the diced ham. This will bring out more flavor. Transfer it to a plate when done.
- Add your diced chicken breast to the dutch oven (add the olive oil if you think you need it to avoid sticking, but you may have enough grease leftover from the ham), season it with a little salt and pepper, and cook the chicken all the way through, while stirring over the stove top. You can skip this step if you're using shredded rotisserie or canned chicken. Remove cooked chicken pieces to the same plate with the ham.
- Add 3 c. chicken broth to your pot and stir in 16 oz. penne. Let it come to a boil, stirring every so often, then turn the heat to low, cover the pan, and let it simmer until the pasta is tender. Stir it every few minutes so the pasta doesn't stick to the pan and can cook evenly. My pasta was tender in about 6 minutes. Most of the liquid will cook out.
- Whisk 1 c. milk and 2 Tbsp. flour together and pour over pasta. Over low heat on the stovetop, stir it together until incorporated and thickened.
- Remove from heat and stir in oregano, Dijon mustard, salt, and pepper. Add the ham and chicken chunks. Lastly, add the parmesan and Swiss or mozzarella cheese a small handful at a time and stir, stirring in between.
- Top with toasted bread crumbs, crushed crackers, and/or hot sauce if desired. Enjoy immediately.
This meal is ready in about 30 minutes! I love easy dinner options like this that also taste like a million bucks!