Cordon Bleu Pasta Recipe

This creamy Cordon Bleu Pasta Recipe brings together tender chicken, salty ham, and melty Swiss cheese in a rich, silky sauce topped with golden breadcrumbs. It’s the comfort food upgrade you didn’t know you needed — easy, homemade, and absolutely satisfying.

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Course: Dinner, Main Course, Pasta

Cuisine: American, French-Inspired, Italian Fusion

Prep Time: 15

Cook Time: 25

Bake Time: 20

Total Time: 1

Servings: servings

Calories: 620kcal

Cost: $18

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.

Nutrition