One Pan Chicken Cordon Bleu Pasta – A rich and creamy Swiss Cheese sauce coats tender chunks of chicken, ham and pasta, with a crispy breadcrumb topping. The best part is it all cooks together in one pan for easy clean up, and you can have it on the table in under 30 minutes.
Our family loves one pan meals. There’s nothing more satisfying than having just one pan to wash after dinner. Between homework and baths and story time, I’d much rather be participating in those things than standing in front of a sink full of dishes or slaving over a stove for an hour.
One Pot Chicken Cordon Bleu takes just 30 minutes to prepare and it is so delicious. It’s got all the flavors of the classic French dish with chopped ham, chicken and Swiss cheese in a simple to make one pasta casserole.
Traditional Chicken Cordon Bleu that is a chicken breast stuffed with ham and swiss cheese, then coated in breadcrumbs and fried. It can also be made with veal or pork. The term “Cordon Bleu” translates to “blue ribbon” and was originally a wide blue ribbon worn by members of the highest order of knighthood in France in the 1500s. The term has since been applied to food prepared by outstanding cooks that is held to a very high standard. In fact, there are several French cooking schools throughout the world of the same name “Le Cordon Bleu.” Julia Child herself attended one of these exclusive schools.
How to Make One Pot Chicken Cordon Bleu Pasta
Start by heating some olive oil in a 12-inch, oven-safe skillet or 5 quart pot (like a Dutch Oven), then add garlic and diced chicken breast. You’re just searing the chicken, not cooking it all the way through.
Next you’ll add the cooked and diced ham, dry pasta, water, garlic powder, onion powder, dry mustard, salt and pepper. Stir it up to combine the flavors and bring it to a boil.
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.
Once the water is boiling, cover the pan and reduce the heat to low. Set your timer for 20 minutes and walk away. See? I told you it was easy!
Now comes the fun part – the CHEESE! Cheese makes everything better, right? There will be liquid left in the pan but that’s ok – you need that to help make the sauce. If you’re a garlic lover like me, you can add another teaspoon of minced garlic here, but it’s optional. Toss some sliced or shredded Swiss Cheese in the pan and stir it up really well until all the cheese is melted. Sprinkle breadcrumbs on top and place the pan under the broiler for about five minutes.
As this is a big meal in and of itself, I don’t typically serve more than a big green salad or a vegetable like broccoli or carrots on the side. If you want to stretch it a bit further, include a nice crusty loaf of french bread or garlic bread.
What to do with Leftovers
Store leftovers in an airtight container in the fridge. Chicken Cordon Bleu Pasta will remain fresh for 3-4 days and can be reheated in the microwave. Freezing is not recommended.
1poundchicken breastsabout 2 small breasts, cut into 1-inch chunks
1cupof diced cooked hamlike from a ham steak
2 1/2cupsuncooked Rotini pastaor other small, dry pasta
10ouncesSwiss Cheeseshredded, divided
Fresh minced parsleyfor garnish
Heat olive oil over medium heat in a 12-inch skillet or a 5-quart pot. Add garlic and cook for about 30 seconds, then add the chicken. Saute for a couple of minutes just until browned, but not cooked through.
Add diced ham, pasta, water, salt and pepper, and garlic, onion and mustard powder. Stir to combine and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Remove pan from heat (there will still be liquid in the pan) and add Swiss cheese, stirring until completely melted.
Combine breadcrumbs with 3 tablespoons melted butter and dried parsley. Top pasta with breadcrumb mixture and place under the broiler for about 3 minutes or until golden brown, careful not to let it burn.
Garnish with fresh minced parsley. Serve immediately.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.