There's something magical about combining classic French flavors with Italian comfort food. This Cordon Bleu Pasta Recipe takes everything you love about traditional chicken cordon bleu and transforms it into a creamy, satisfying pasta dish that's ready in half the time. No frying, no complicated rolling techniques; just pure, cheesy goodness that'll have your family asking for seconds.
I've been making this cordon bleu pasta recipe for years, and it never fails to impress. Whether you're dealing with picky eaters or hosting a casual dinner party, this dish hits all the right notes. The tender chicken, salty ham, and melty Swiss cheese create that iconic cordon bleu pasta recipe flavor profile we all crave, while the creamy sauce ties everything together beautifully.
What Makes This Cordon Bleu Pasta Recipe Special
Traditional chicken cordon bleu requires breading, stuffing, and careful frying, which can feel overwhelming on a busy weeknight. This cordon bleu pasta recipe simplifies the process while keeping all those classic flavors intact. You get the same satisfying combination of chicken, ham, and Swiss cheese, but in a format that's easier to prepare and even easier to serve.
The beauty of this dish lies in its versatility. It works perfectly as a weeknight dinner when you're short on time, yet it's impressive enough for company. The creamy Swiss cheese sauce clings to every piece of pasta, while the golden breadcrumb topping adds that essential crunch you'd get from traditional cordon bleu. Plus, this cordon bleu pasta recipe feeds a crowd without breaking the bank, making it ideal for family gatherings or potluck dinners.
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Ingredients
For the Pasta Base
- Penne pasta
- Cooked chicken breast, diced
- Diced ham
- Butter
- Garlic, minced
For the Creamy Sauce
- All-purpose flour
- Whole milk
- Heavy cream
- Shredded Swiss cheese
- Dijon mustard
- Salt
- Black pepper
- Nutmeg (optional)
For the Topping
- Fresh parsley for garnish
- Panko breadcrumbs
- Melted butter
- Grated Parmesan cheese
See recipe card for quantities.
Instructions
Cook the Pasta and Prep Your Ingredients
- Bring a large pot of salted water to a boil and cook pasta according to package directions until al dente.
- Drain the pasta, reserving 1 cup of pasta water, and set aside.
- While pasta cooks, dice your chicken and ham into bite-sized pieces.
- Mince the garlic and measure out all your ingredients so everything's ready to go.
- Preheat your oven to 375°F if you're planning to bake the dish with a breadcrumb topping.
Build Your Creamy Swiss Cheese Sauce
- In a large skillet or pot, melt 2 tablespoons butter over medium heat.
- Add minced garlic and sauté for 30 seconds until fragrant but not browned.
- Sprinkle in the flour and whisk constantly for 1-2 minutes to create a blonde roux.
- Slowly pour in the milk while whisking continuously to prevent lumps.
- Add the heavy cream and bring the mixture to a gentle simmer, stirring frequently.
- Once the sauce thickens slightly, reduce heat to low and stir in the Swiss cheese, one handful at a time.
- Add Dijon mustard, salt, pepper, and nutmeg, whisking until smooth and creamy.
- If the sauce seems too thick, add reserved pasta water a little at a time until you reach your desired consistency.
Combine Everything Together
- Add the cooked chicken and diced ham to your creamy sauce, stirring to coat everything evenly.
- Fold in the cooked pasta, making sure every piece gets covered in that luscious sauce.
- Taste and adjust seasoning; this is your chance to add more salt, pepper, or Dijon if needed.
- For a stovetop version, you can serve immediately with a sprinkle of Parmesan and fresh parsley.
Add the Golden Breadcrumb Topping (Optional but Recommended)
- Garnish with fresh chopped parsley for a pop of color and freshness.
- Transfer the pasta mixture to a greased 9x13 baking dish if you want that beautiful baked finish.
- Mix panko breadcrumbs with melted butter and Parmesan cheese in a small bowl.
- Sprinkle the breadcrumb mixture evenly over the top of your pasta.
- Bake for 15-20 minutes until the top is golden brown and the edges are bubbling.
- Let it rest for 5 minutes before serving; this helps the sauce thicken up nicely.
Expert Cooking Tips
Chicken Preparation Shortcuts
- Use rotisserie chicken to cut your prep time in half. The seasoning on rotisserie chicken adds extra flavor to your dish. If you're cooking chicken from scratch, season it well with salt, pepper, and a touch of paprika before cooking. Poaching chicken breasts in chicken broth keeps them moist and adds another layer of flavor to your final dish.
Sauce Consistency Mastery
- The key to a perfect creamy sauce is patience. Don't rush the roux; cook it for the full 1-2 minutes to eliminate that raw flour taste. When adding cheese, make sure your heat is low enough that the cheese melts smoothly without breaking or becoming grainy. If your sauce seems too thick after adding pasta, that reserved pasta water is your best friend; it's already salted and starchy, which helps the sauce cling better.
Cheese Selection Tips
- Swiss cheese is traditional, but Gruyère takes this dish to another level with its nutty, complex flavor. Avoid pre-shredded cheese if possible; freshly grated cheese melts more smoothly because it doesn't contain anti-caking agents. For the best results, shred your cheese at room temperature; it melts faster and more evenly.
Breadcrumb Perfection
- Panko creates a lighter, crunchier topping than regular breadcrumbs. Mix the breadcrumbs with melted butter before sprinkling; this ensures even browning. Add a tablespoon of fresh thyme or Italian seasoning to your breadcrumb mixture for extra flavor. Watch your oven carefully during the last few minutes; breadcrumbs can go from golden to burnt quickly.
Make-Ahead Magic
- Assemble the entire dish up to 24 hours ahead, cover tightly with foil, and refrigerate. When ready to bake, let it sit at room temperature for 20 minutes, then bake as directed, adding 5-10 extra minutes to the cooking time. You can also freeze the assembled, unbaked dish for up to 3 months; thaw overnight in the fridge before baking.
Recipe Variations & Substitutions
Dietary Modifications
- Gluten-Free Version: Replace regular pasta with your favorite gluten-free variety; chickpea or lentil pasta adds protein and fiber. Use cornstarch instead of flour for the roux (use 1 tablespoon cornstarch mixed with 2 tablespoons cold milk). Swap panko for gluten-free breadcrumbs or crushed gluten-free crackers.
- Lighter Take: Substitute Greek yogurt mixed with a bit of chicken broth for half the heavy cream. Use turkey bacon instead of ham to reduce fat. Choose part-skim mozzarella instead of full-fat Swiss cheese. This version still tastes rich but cuts calories significantly.
- Vegetarian Adaptation: Skip the chicken and ham entirely, replacing them with sautéed mushrooms, cauliflower florets, or cubed tofu. The creamy Swiss cheese sauce remains the star, and you won't miss the meat. Add extra vegetables like spinach or broccoli for nutrition and texture.
Flavor Variations
- Spicy Kick: Add ½ teaspoon red pepper flakes to the sauce or mix in a tablespoon of hot sauce. Pepper jack cheese can replace some of the Swiss for extra heat. Top with sliced jalapeños before baking.
- Herb Garden: Fresh herbs transform this dish. Try adding 2 tablespoons fresh thyme, rosemary, or tarragon to the sauce. Basil and parsley work beautifully as a fresh garnish. A tablespoon of fresh chives mixed into the breadcrumb topping adds a subtle onion flavor.
- Mushroom Lover's Dream: Sauté 2 cups of sliced mushrooms with the garlic before building your sauce. The earthy mushroom flavor pairs perfectly with the ham and cheese. Cremini, shiitake, or even wild mushrooms work wonderfully here.
- Italian Twist: Add sun-dried tomatoes, fresh basil, and swap Swiss for fontina cheese. Use prosciutto instead of regular ham. This gives you a more Italian-inspired version while keeping that cordon bleu spirit alive.
Equipment Recommendations
- Large pot for boiling pasta ; a 6-quart pot handles 12 oz of pasta comfortably
- Large skillet or sauté pan ; at least 12 inches to accommodate the sauce and pasta
- Whisk ; essential for creating a smooth, lump-free sauce
- 9x13 baking dish ; if you're making the baked version with breadcrumb topping
- Cheese grater ; freshly grated cheese melts better than pre-shredded
- Sharp knife and cutting board ; for dicing chicken and ham evenly
- Measuring cups and spoons ; accuracy matters with the roux ratio
Budget-friendly tip: A large, deep skillet can double as both your sauce pan and serving dish if you skip the baking step. Any heavy-bottomed pot works for making the sauce; you don't need fancy equipment for this recipe.
Storage & Meal Prep Tips
Refrigerator Storage
- Store leftover cordon bleu pasta in an airtight container for up to 4 days in the refrigerator. The sauce may thicken as it cools, which is completely normal. When reheating, add a splash of milk or cream to bring back that creamy consistency. Microwave individual portions for 2-3 minutes, stirring halfway through, or reheat gently on the stovetop over low heat.
Freezing Instructions
- This pasta freezes beautifully for up to 3 months. Portion it into individual freezer-safe containers for easy weeknight meals. To freeze the entire dish, use a freezer-safe baking dish, wrap tightly with plastic wrap, then aluminum foil. Label with the date and reheating instructions. Thaw overnight in the refrigerator before reheating. Baked pasta reheats better than stovetop versions when frozen; the breadcrumb topping holds up particularly well.
Meal Prep Strategy
- Cook the chicken and ham ahead of time and store in separate containers. Grate your cheese and measure out ingredients the night before. You can make the sauce 1-2 days ahead and store it separately; just reheat gently and toss with freshly cooked pasta when ready to serve. This approach keeps the pasta from absorbing too much sauce and becoming mushy.
Grandma's Secret That Changed Everything
Here's something I learned from years of making this dish: let your cream sauce rest off the heat for 2 minutes before adding the cheese. This small step prevents the cheese from seizing up or becoming stringy. The residual heat is enough to melt the cheese smoothly, giving you that silky, restaurant-quality cordon bleu pasta every single time.
Another game-changer? Toast your breadcrumbs in a dry skillet with butter before using them as a topping. This pre-toasting creates an incredibly crispy, golden crust that stays crunchy even after baking. It takes an extra 3 minutes but elevates your cordon bleu pasta recipe from homemade to bakery-level impressive. Trust me, once you try this technique, you'll never go back to plain breadcrumbs again.
FAQ
What is cordon bleu sauce made of?
Traditional cordon bleu sauce is a creamy Swiss cheese sauce made with butter, flour, milk, and Swiss or Gruyère cheese. In this cordon bleu pasta recipe, we add Dijon mustard for tang and a hint of nutmeg for depth. Some versions use heavy cream for extra richness, while others incorporate white wine for acidity.
What kind of sauce goes well with chicken cordon bleu?
A creamy Swiss cheese sauce is the classic pairing, but Dijon cream sauce, mushroom cream sauce, or even a light Alfredo work beautifully. For this cordon bleu pasta recipe, we use a Swiss cheese-based sauce that mirrors traditional cordon bleu flavors. Some people enjoy a honey mustard drizzle or a simple lemon butter sauce as lighter alternatives.
What is the difference between chicken Kiev and cordon bleu?
Chicken Kiev features chicken breast stuffed with herb butter, while cordon bleu is stuffed with ham and cheese. Both are breaded and fried, but the filling makes all the difference. This cordon bleu pasta recipe captures those classic ham-and-cheese flavors in a much easier format that doesn't require any stuffing or frying.
How long does cordon bleu pasta last?
Properly stored in an airtight container, cordon bleu pasta lasts 3-4 days in the refrigerator. For longer storage, freeze it for up to 3 months. The sauce may separate slightly when reheated, but a splash of milk or cream brings it back to life. Always reheat this cordon bleu pasta recipe to 165°F for food safety.
Why This Cordon Bleu Pasta Recipe Deserves a Spot in Your Dinner Rotation
This creamy, comforting dish proves that weeknight dinners don't have to be boring or complicated. With tender chicken, salty ham, and that irresistible Swiss cheese sauce, this cordon bleu pasta recipe delivers big flavors without the fuss of traditional cordon bleu. It's the kind of meal that brings everyone to the table with smiles and leaves them satisfied and happy.
Whether you're cooking for picky kids, impressing dinner guests, or just treating yourself to something special, this cordon bleu pasta recipe hits the mark every time. Once you master the basic technique, you can customize it endlessly with different cheeses, proteins, or vegetables. If you loved this recipe, you'll also want to try our Spinach Puff Pastries Recipe for an elegant appetizer, or our Spinach Artichoke Stuffed Mushrooms Recipe for another crowd-pleasing dish that pairs perfectly with this pasta.
With love from my kitchen
By Lisa Johnson✨
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Cordon Bleu Pasta Recipe
Equipment
- 1 Large pot For boiling pasta
- 1 Large skillet or sauté pan At least 12 inches for sauce and pasta
- 1 Whisk For creating a smooth roux and sauce
- 1 9x13 baking dish For baked version with breadcrumb topping
- 1 Cheese grater Freshly grated cheese melts best
- 1 Sharp knife For dicing chicken and ham
- 1 Cutting board For safe, even prep
- 1 Measuring cups & spoons Essential for roux accuracy
Ingredients
Main Ingredients
- 12 oz Penne pasta The ridges catch the creamy sauce perfectly
- 2 cups Cooked chicken breast, diced Rotisserie chicken works great
- 1 cup Diced ham Use quality deli ham or leftover holiday ham
- 2 tablespoon Butter Unsalted gives better seasoning control
- 3 cloves Garlic, minced Fresh garlic makes a big difference
- 2 tablespoon All-purpose flour Creates the roux base
- 2 cups Whole milk Use whole milk for the creamiest texture
- 1 cup Heavy cream Adds luxurious, velvety richness
- 2 cups Swiss cheese, shredded Gruyère works beautifully too
- 1 teaspoon Dijon mustard The secret flavor booster
- 0.5 teaspoon Salt Adjust to taste
- 0.25 teaspoon Black pepper Freshly ground preferred
- 0.25 teaspoon Nutmeg Optional but traditional
- 1 cup Panko breadcrumbs For the perfect golden crust
- 2 tablespoon Melted butter To mix with breadcrumbs
- 0.25 cup Parmesan cheese, grated For extra savory flavor
- 1 tablespoon Fresh parsley For garnish
- 1 cup Reserved pasta water To adjust sauce consistency as needed
Instructions
- Cook pasta until al dente; drain and set aside.
- Dice chicken and ham, mince garlic, and measure ingredients.
- Melt butter, add garlic, and sauté until fragrant.
- Add flour; whisk 1–2 minutes to create roux.
- Slowly whisk in milk and cream; simmer until thickened.
- Stir in cheese, Dijon, salt, pepper, and nutmeg until smooth.
- Add chicken, ham, and pasta to sauce; toss to coat.
- Transfer to baking dish, top with buttered breadcrumbs and Parmesan.
- Bake 15–20 minutes at 375°F until golden and bubbling.
- Rest 5 minutes, garnish with parsley, and serve warm.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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