One Pan Chicken Cordon Bleu

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.

This is just one more in a long line of one pan meals here. Other favorites include One Pot Pizza PastaOne Pan Taco Macaroni and Cheese and One Pot Creamy Chicken and Noodles.

A pan filled with Chicken Cordon Bleu Pasta

One Pot Chicken Cordon Bleu Pasta

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.

Not only is this a fast and easy weeknight meal, it’s an excellent way to use up leftover ham! We love leftover ham recipes like One Pan Ham & Cheese Tortellini and Cheesy Scalloped Potatoes and Ham.

What is Chicken Cordon Bleu?

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.

A pan filled with Cordon Bleu Chicken and Pasta

How to Make One Pot Chicken Cordon Bleu Pasta

  1. 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.
  2. 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.
  3. 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.
  4. 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!
  5. 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.

A pan of Cordon bleu chicken pasta

Serving Suggestions

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.

A bowl of cordon bleu chicken pasta

For more delicious one pan meals, try these:

For all one pan meals go HERE and for all recipes go HERE.

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One Pan Chicken Cordon Bleu

One Pan Chicken Cordon Bleu Pasta has tender chicken, ham and rotini pasta coated in a rich and creamy Swiss Cheese sauce with a crispy breadcrumb topping.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dinner
Cuisine American, French
Servings 5 people
Calories 483kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 2 teaspoons minced garlic
  • 1 pound chicken breasts about 2 small breasts, cut into 1-inch chunks
  • 1 cup of diced cooked ham like from a ham steak
  • 2 1/2 cups uncooked Rotini pasta or other small, dry pasta
  • 3 cups water
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 10 ounces Swiss Cheese shredded, divided
  • 1/2 cup panko breadcrumbs
  • 3 tablespoons butter melted
  • 2 teaspoons dried parsley
  • Fresh minced parsley for garnish

Instructions
 

  • 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.

Nutrition

Calories: 483kcalCarbohydrates: 27gProtein: 41gFat: 23gSaturated Fat: 12gCholesterol: 127mgSodium: 632mgPotassium: 556mgFiber: 1gSugar: 2gVitamin A: 523IUVitamin C: 5mgCalcium: 331mgIron: 1mg
Keyword chicken cordon bleu

Kristin Maxwell

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.

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Comments

  1. I wasn’t sure how this would turn out given that you use water with no broth as the cooking liquid, but it turned out excellent! I didn’t use the entire amount of dried mustard because I ran out, and no dried parsley because again, I was out, but it was delicious. Definitely making it again. Yum!!

    1. Hi Casey, I’m sorry that happened! You definitely have to watch anything you place under the broiler because it can burn quickly. Did you mean to say minutes? Because the recipe says 3. Just wondering if maybe that was the problem?

  2. This dish is amazing! Love that it’s in one pan, it’s relatively easy, and it’s filling. A new family favorite!

    Thank you!