One Pot Chicken Cordon Bleu Pasta

This easy pasta dish tastes just like classic Chicken Cordon Bleu. The toasted breadcrumb topping mimics the coating on the original. It’s a crowd pleaser without breaking a sweat in the kitchen!

Chicken Cordon Bleu Pasta

Total Time: 50 minutes

Serving Size: 6-8

Ingredients

  • 5 tablespoons unsalted butter, divided
  • 1 pound boneless skinless chicken breast, diced
  • 1 cup diced cooked ham
  • 1/2 cup diced pancetta or prosciutto chunks
  • 4 garlic cloves, minced
  • 1 1/2 teaspoons salt, divided
  • 1 1/2 teaspoons black pepper, divided
  • 3 cups chicken stock
  • 1 1/2 cups half and half (or whole milk)
  • 1 pound rigatoni pasta
  • 1/2 cup panko breadcrumbs
  • 1/4 cup plain breadcrumbs
  • 1/4 teaspoon red pepper flakes
  • 3 tablespoons chopped fresh parsley, divided
  • 1 tablespoon Dijon mustard
  • 2 cups shredded Swiss cheese
  • 4 scallions, sliced

Directions

Melt 3 tablespoons butter in large pot over medium-high heat; add chicken and cook, turning often, until golden brown and crispy, about 3 to 5 minutes. Add ham, pancetta and garlic; cook an additional 3 minutes, to brown. Season with 1 teaspoon salt and 1 teaspoon pepper. Stir in chicken stock and half and half and bring to boil. Add dry pasta, reduce heat to low, cover and cook 15 minutes. Remove lid and cook, stirring often, until sauce has thickened, and pasta is al dente, about 15 minutes.

Meanwhile, melt remaining 2 tablespoons butter in medium skillet over medium heat; add panko, plain breadcrumbs, red pepper flakes and 1 tablespoon parsley. Season with remaining salt and pepper. Cook, stirring often, just until breadcrumbs are lightly toasted, about 5 minutes. Remove from heat and set aside.

Once pasta is cooked, add mustard and Swiss cheese, stirring until cheese melts thoroughly. Add remaining parsley and scallions. Serve pasta topped with toasted breadcrumbs.

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Bringing butter to room temperature helps it incorporate better with other ingredients.

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