Chicken Cordon Bleu Pasta
Chicken Cordon Bleu Pasta is a creamy chicken past bake filled with the flavors of chicken cordon bleu! There's shredded chicken, ham, dijon, and Swiss cheese, tossed with egg noodles and topped with buttery breadcrumbs. This is a delicious and cozy weeknight dinner that everyone will love.
Chicken Cordon Bleu is a super nostalgic dish for me. It was a staple in my parents meal rotation (probably from the Swanson truck!) and I loved the crispy breading on the outside and the creamy cheese filling.
Since my kids are still learning to love protein-centered dinners, I decided to make this childhood favorite of mine into a pasta dish (kind of like I did with my Philly Cheesesteak Casserole!)
Jump to:
Why You'll Love This Recipe
- Comfort Food - this pasta casserole is a cozy comfort meal that I think is great year round! Love comfort food? Check out my Chicken Bacon Ranch Pasta, too!
- Family Friendly - two out of my three kids asked for seconds of this pasta, which means it was clearly a winner!
- Make Ahead - you can prep this entire casserole ahead of time and bake once its time for dinner!
Ingredients
Shredded Chicken - I used shredded rotisserie chicken for this Chicken Cordon bleu Casserole.
Ham - diced ham is in this casserole adding a smoky and salty flavor.
Swiss Cheese - this cheese has a nutty aroma and sweet flavor and is a very traditional cheese in Chicken Cordon Bleu.
Parmesan Cheese - adds a salty sharp flavor to the creamy sauce.
Dijon - this adds a lot of flavor to the pasta!
Butter - this is the start of the cream sauce.
Fresh Garlic
Flour - this thickens the sauce
Milk and Cream - I use a combination of heavy cream and milk. The cream makes it super creamy and the milk lightens it up a bit.
Breadcrumbs - breadcrumbs add a bit of crunch to the topping.
Variations
Different Pasta - I love the texture of egg noodles, but really you can use 12 ounces of any kind of pasta that you like. I think penne, farfalle, rotini, and macaroni would all work really well.
Ham - this is a great use for leftover ham! Otherwise you can use pre-diced ham or get a ham hock or thick sliced deli ham and dice it yourself.
Different Cheese - I used Swiss cheese but you could use Gruyere cheese, too.
Chicken - I used pre-shredded rotisserie chicken (I get it at Target!) which I absolutely love for the convenience. You could also buy a rotisserie chicken and shred it yourself or cook 2 chicken breasts yourself and shred them.
Add Broccoli - you could definitely add some steamed chopped broccoli (I would say 2 cups) into this casserole for some vegetables.
Step by Step Instructions
Photo 1. In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute.
Photo 2. Add the flour.
Photo 3. Stir until the flour is well combined and cook it for 2-3 minutes.
Photo 4. Slowly add the cream, whisking until combined. Once combined, whisk in the milk.
Photo 5. Add the dijon, Swiss cheese, and Parmesan cheese.
Photo 6. Whisk until the cheese is melted. Remove from heat.
Photo 7. Stir in the ham and shredded chicken.
Photo 8. Cook the pasta until al dente and then add to the sauce.
Photo 9. Stir until well combined.
Photo 10. Transfer to a greased 9x13" baking dish.
Photo 11. Top with remaining Swiss cheese and buttered breadcrumbs.
Photo 12. Bake at 375 degrees for 35-40 minutes, until golden on top and bubbling. Serve and enjoy!
Expert Tips
No Lumpy Sauce - To make sure you have a smooth and creamy sauce, be sure to add the cream and milk very slowly, whisking constantly.
Pre-Shredded Chicken - to save yourself time, look for pre-shredded rotisserie chicken. I get mine at Target! It is really good and saves a ton of time. I love using this rotisserie chicken in my No Boil Pesto Chicken Pasta, too!
Storage - while this pasta is best eaten immediately, you can store leftovers in an airtight container in the fridge for 2-3 days. To reheat, add a splash of milk or half and half to get it creamy again.
Recipe FAQs
Chicken Cordon Bleu is chicken breast that is stuffed with cheese and ham, and then breaded and fried or baked.
You can definitely prep this pasta bake ahead of time. Simply prep and assemble the pasta bake up until the step of baking it. Cover and refrigerate until you are ready to bake. Add about 10 minutes to the baking time to account for starting from a cold temperature.
Other Casserole Recipes to Consider...
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Chicken Cordon Bleu Pasta
Ingredients
- 2 cups shredded cooked chicken
- 1 cup diced ham
- 12 ounces egg noodles
- 5 tablespoon butter divided use
- 3 tablespoon flour
- 3 cloves garlic minced
- ½ cup heavy cream
- 2 cups milk
- 2 cups shredded Swiss cheese divided use
- 1 cup shredded Parmesan cheese
- 1 teaspoon Dijon mustard
- salt and pepper to taste
- ¼ cup breadcrumbs
Instructions
- Preheat the oven to 375 degrees F.
- Bring a large pot of water to boil. Add the egg noodles and cook to al dente, about 6-7 minutes.
- Meanwhile, make the cream sauce.
- Heat 3 tablespoon butter over medium heat.
- Add the garlic and cook for 1-2 minutes, until softened.
- Add the flour and whisk until combined with the flour. Cook another minute.
- Slowly add the heavy cream, whisking to creamy a creamy mixture.
- Once added, slowly whisk in the milk. Bring to a simmer.
- Add 1 ½ cups of Swiss cheese, Parmesan cheese, and dijon mustard and stir until melted. Season with salt and pepper to taste.
- Remove from heat and stir in the shredded chicken and ham.
- Stir in the pasta noodles.
- Transfer to a greased 9x13" baking dish.
- In a small bowl, combine the breadcrumbs with 2 tablespoon melted butter.
- Sprinkle the buttered breadcrumbs over the pasta along with the remaining Swiss cheese.
- Bake in the preheated oven for 35-40 minutes. The top should be golden and the pasta should be bubbling.
- Serve and enjoy!
