This easy chicken cordon bleu pasta recipe goes from the stove to the table in minutes and my whole family loves it. Quick, creamy, and delicious!
- Flavor: This skillet has the flavors of a classic chicken cordon bleu with chicken, ham, and Swiss cheese in an easy Dijon cream sauce.
- Recipe tip: Don’t skip the crispy crumbs on top, they’re delicious and add texture and flavor.
- Swaps: Use leftover baked ham or slices of deli turkey if you don’t have ham. Swiss cheese has a stronger flavor and can be replaced with cheddar.
- Time-Saving Tip: Use rotisserie chicken instead of chicken breasts.
- Serving Suggestions: Serve with a crisp side salad or garlic bread for a complete meal.
Ingredient Tips For Chicken Cordon Bleu Pasta
- Chicken: Use skinless chicken breast or chicken thighs in this recipe. You can also use leftover shredded chicken.
- Ham: I use deli ham to make this recipe easy for everyday. Replace it with prosciutto, pancetta, smoked turkey, or bacon crumbles.
- Cheese: Swiss cheese adds the signature flavor to chicken cordon bleu and pairs well with the sauce in this recipe.
- Sauce: Chicken broth adds salt and flavor, low sodium is not recommended. Cream cheese makes it creamy and can be replaced with heavy cream (simmer a little longer).
- Topping: The buttery, cheesy crumbs mimic the crispy crust on chicken cordon bleu. If you don’t have Panko, crush ready-made croutons or Ritz crackers.
- The sauce will thicken as the dish rests and cools.
- You will need 6oz of egg noodles (about 3 cups dry). If using regular pasta, you’ll need about 8 oz.
- The Panko elevates this dish so don’t skip it if possible, it can be browned days ahead.
Storage and Leftovers
Keep leftover chicken cordon bleu pasta in a covered container in the refrigerator for up to 4 days. Reheat portions in the microwave.
Freeze portions after removing the noodles in zippered bags for up to one month. Thaw overnight in the refrigerator.
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Chicken Cordon Bleu Pasta
Chicken cordon bleu pasta is a creamy, cheesy dish with chicken, ham, and Swiss cheese in a rich sauce, topped with crispy parmesan crumbs.
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Heat a skillet over medium-high heat. Add Panko, butter, and parmesan cheese. Cook, stirring frequently, for 2 to 3 minutes or until golden brown. Transfer to a bowl for serving.
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Cook the egg noodles according to package directions. Drain but do not rinse.
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In a large skillet, melt the butter and thyme over medium-high heat. Season the chicken with salt and add it to the skillet. Cook until browned and cooked through, about 6 minutes. Transfer to a bowl.
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Reduce the heat to medium and add the cream cheese, onion powder, and garlic powder. Stir until the cream cheese is smooth. Whisk the chicken broth and cornstarch. Add to the skillet with the mustard and whisk until smooth. Simmer uncovered 2 to 3 minutes or until slightly thickened.
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Add the chicken with any juices, cheese, and ham. Stir well to combine until the cheese is melted. Stir in the egg noodles and simmer 1 minute more. Taste and season with additional salt and pepper if desired.
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Spoon the pasta into bowls and top with the parmesan crumbs.
Keep leftover cordon bleu in an airtight container in the refrigerator for 4 days and in the freezer for 1 month.
Calories: 626 | Carbohydrates: 40g | Protein: 45g | Fat: 31g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 185mg | Sodium: 824mg | Potassium: 732mg | Fiber: 2g | Sugar: 2g | Vitamin A: 802IU | Vitamin C: 2mg | Calcium: 262mg | Iron: 2mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Main Course, Pasta
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
