Baked Chicken Cordon Bleu Pasta

Baked chicken cordon bleu pasta
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This pasta dish is a hearty and comforting twist on chicken cordon bleu.


  • 8 ounces penne
  • 1/3 third cup breadcrumbs
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil, plus 2 teaspoons divided
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces and seasoned with kosher salt
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 1/2 cups 2% milk
  • 6 ounces shredded swiss cheese
  • 1/4 cup chopped parsley
  • 6 ounces diced ham


1. Preheat oven to 375°F. Bring a pot of water to a boil. Add the penne and cook it for half the amount of time listed on the package (approximately five minutes total). Drain the penne and set aside. Combine the bread crumbs, garlic powder, salt, pepper, and olive oil in a small bowl and set aside.
2. Heat the olive oil in a large ovenproof pan over medium heat. Add the chicken and spread the pieces into an even layer. Brown the chicken, about five minutes on each side. Transfer the chicken to a bowl. Melt the butter in the same pan over medium heat. Add the flour and stir until smooth paste forms. Slowly add the milk, whisking continuously. Simmer the milk (adjust the heat if needed to prevent the milk from boiling) for 8-10 minutes. Add the cheese and stir until it’s melted into the milk and the sauce has thickened.
2. Add the parsley and diced ham to the cheese sauce and stir. Add the chicken and pasta and stir again until well combined. Sprinkle the breadcrumbs over the top of the pasta. Transfer the pan to the oven and bake for 20-25 minutes, or until the sauce is bubbling around the edges.


Keywords: chicken cordon bleu pasta