Tender chunks of ham and chicken combined with flavorful Swiss cheese make this one pan chicken cordon bleu pasta a truly spectacular and easy 30-minute meal!
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Chicken Cordon Bleu Pasta Skillet
If you’re craving a flavorful, hassle-free one pot meal, look no further than one pan chicken cordon bleu pasta. This mouthwatering dish combines the classic flavors of the traditional dish with the comforting goodness of pasta, all cooked in a single pan for easy preparation and cleanup. Each bite is loaded with tender chicken, savory ham, and creamy Swiss cheese, complemented by al dente pasta and a luscious sauce.
This recipe not only satisfies your taste buds but also saves you valuable time in the kitchen. Now that’s what I call a weeknight dinner saver!
Chicken cordon bleu pasta skillet tastes gourmet but is easier than my chicken cordon bleu recipe and is pure comfort food just like my chicken alfredo recipe. The chicken, pasta and cheese sauce cook together all in one pot, meaning you have just one dish to clean up at the end of your meal. No pre boiling the pasta needed!
This easy dinner has all of the best flavors and textures, with hardly any work required. The noodles are perfectly tender, with chunks of seared chicken and ham mixed throughout. The pasta is coated in flavorful spices and melted creamy cheese, with a crunchy breadcrumb topping. Each bite is absolutely amazing!
Reasons We Love This Skillet Pasta
- Made in one pan. That means hardly ANY clean up! Less dishes to clean up after dinner is always a win in my book.
- An easy 30-minute meal. From start to finish, this dish takes only 30 minutes to make. No slaving in the kitchen all night to get dinner on the table!
- So many delicious textures. Tender noodles, chunky ham and chicken, creamy cheese sauce and crunchy breadcrumbs. Talk about a flavor explosion in your mouth!
- A family favorite. This is one meal that every member of my family can agree on. Even my picky eaters will gobble it right up!
How to Make Chicken Cordon Bleu Pasta
- Sauté: Start by heating some olive oil in a 12″ oven-safe skillet, then add garlic and diced chicken breast. You’re just searing the chicken, not cooking it all the way through.
- Boil: Next you’ll add the cooked and diced ham, dry pasta, chicken broth, garlic powder, onion powder, salt and pepper. Stir it up to combine the flavors and bring it to a boil.
- Simmer: Once the water is boiling, cover the pan and reduce the heat to low. Set your timer for 15 to 20 minutes and walk away. See? I told you it was easy!
- Top and broil: After the dish is done simmering, there will be liquid left in the pan but that’s ok – you need that to help make the cheese sauce, so don’t drain it. Toss some sliced or shredded Swiss cheese in the pan and stir it up really well until all the cheese melts. Sprinkle breadcrumbs on top and place the pan under the broiler for about five minutes, or until golden. Make sure to keep an eye on it so the breadcrumbs don’t burn!
Feel free to put your own spin on this chicken cordon bleu pasta. Mix in veggies like peas or broccoli, or add a teaspoon of mustard for a tangier flavor. Parmesan cheese also makes a great addition to this meal!
5 star review
“Made this last night and loved it – my husband had two giant bowls. I didn’t have any dried parsley so I did seasoned breadcrumbs instead which just added even more flavor. Easy, delicious recipe. Thank you!”– Erin
- Skillet – Make sure to use an oven-safe skillet when making this recipe. The majority of the meal cooks on the stove, but we finish it off in the broiler to get a nice and crispy breadcrumb topping.
- Pasta – The type of pasta isn’t important, as long as it’s small. I love the way cheeses cling to the Rotini (spiral noodles), so that’s usually my pasta of choice for one pan meals. Penne, campanelle, cavatappi and bow-tie pasta are all great options.
- Breadcrumbs – Any type of breadcrumbs will work (plain, panko, Italian, gluten-free). If you don’t have any on hand, you can easily use day-old bread to make your own homemade breadcrumbs in a jiffy!
- Ham – I’d recommend using a thick-sliced ham for this recipe, such as leftover oven baked ham. After it’s diced, you want it to be thick enough to hold it’s shape while it cooks. Thinly sliced deli ham won’t hold up well in this dish.
Traditional it is a chicken breast stuffed with ham and Swiss cheese, coated in breadcrumbs and then fried. The term ‘Cordon Bleu’ means blue ribbon and originates from the blue ribbon wore by the highest knighthood in medieval France. Today, the term blue ribbon is given to outstanding food dishes made by chefs especially those from the French cooking schools aptly named ‘Le Cordon Bleu’.
As this is a one pan meal in itself it does not need much! I typically serve it with a green salad or a light veggie like roasted broccoli. My family loves it when I serve with some crusty garlic bread.
Yes. Gruyere cheese is the best substitute although cheddar or Monterey jack could be used.
Store leftovers refrigerated in an airtight container for 3-4 days. Reheat until warm in the microwave. I don’t recommend freezing this recipe.
More Easy One Pot Meals
- Mexican Chicken and Rice
- Chicken Parmesan Pasta
- Easy Goulash Recipe
- Chive and Bacon Mac and Cheese
- Cheesy Enchilada Pasta
One Pan Chicken Cordon Bleu Pasta
- 1 Tablespoon olive oil
- 3 teaspoons minced garlic
- 1 pound chicken breasts , cut into 1-inch cubes
- 1 cup diced cooked ham , from a ham steak
- 2 ½ cups rotini pasta
- 3 cups chicken broth
- ½ teaspoon salt , more to taste
- ¼ teaspoon pepper , more to taste
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 8 ounces swiss cheese , sliced or shredded
- ¼ cup breadcrumbs
- 2-3 Tablespoons fresh parsley , or 2 teaspoons dried
- Heat olive oil over medium heat in a 12″ oven-safe skillet. Add garlic and cook for about 30 seconds, then add the chicken. Sauté for a couple of minutes just until browned, but not cooked through.
- Add diced ham, pasta, broth, salt and pepper, garlic and onion powder. Stir and bring to a boil. Reduce heat to low, cover and simmer for 15-20 minutes, or until noodles are cooked through.
- Remove pan from heat (there will still be liquid in the pan, it will thicken) and add Swiss cheese. Stir until completely melted.
- Top with breadcrumb mixture and place under the broiler for about five minutes, careful not to let it burn.
- Sprinkle fresh parsley over the top just before serving. Serve while hot.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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