Chicken Cordon Bleu Pasta

Panko Bread Crumbs

Lately I’ve been in a mood to branch out and try new recipes.  I haven’t really made anything new in a while because Noah isn’t a “try new things” kind of kid, so making something new often means making the new recipe, plus making something else for him. (And who has the time for that?) But now that school is out, that gives me a little more time to cook….in the past week I’ve had a chance to make 3 new things!  One thing I made this week was Chicken Cordon Bleu Pasta.  I basically used my very popular Alfredo Recipe and added a few key ingredients like Swiss cheese, ham, and Progresso Panko Crispy Bread Crumbs.

Noah heard the name of the recipe and basically refused to try it.  (I’ve never made my Chicken Cordon Bleu for him.)  But we convinced him to try a bite, and he actually liked it.  Yay!

Chicken Cordon Bleu Casserole

Right now you can Save $1 on Progress bread crumbs and panko crumbs, when you buy two!  Just use this printable coupon.

Chicken Cordon Bleu Pasta

Chicken Cordon Bleu Pasta


1/2 pound- 1 lb of rotini pasta

1 1/2 sticks butter

1 tablespoon minced garlic

1 1/2 cup heavy whipping cream

1 1/2 cup milk

1 teaspoon Worchestershire sauce

1/2 teaspoon mustard

¼ teaspoon pepper

1 1/2 cups Shredded Mozzarella Cheese

1 cup Parmesan cheese (graded, not powdered)

2 1/2 cups cooked cubed chicken

1 1/2 cups cooked cubed ham

6 slices swiss cheese

1 cup panko breadcrumbs

salt and pepper (to season chicken)


Preheat oven to 375. Chop chicken in to small pieces. Season chicken with salt and pepper. Bake for 30 minutes. (You may also, simply boil the chicken and shred it if you prefer this over the chunks of chicken, or do both.)

Heat water to boiling and add pasta. Cook according to directions. (I used half a pound of pasta but other recipes call for a full pound box.) After the pasta is cooked through, remove from heat, drain water, and set aside.

In a separate pot, melt the butter in a sauce pan over medium heat. Once melted, add heavy cream, milk, minced garlic, Worchestershire, mustard and pepper. Bring the mixture to a simmer, stirring occasionally to prevent scorching and sticking. Reduce heat to medium low. Stir in Parmesan & Mozzarella cheese. All to cook for about 5 minutes, stirring frequently. (Upon removing your sauce from the stove, the sauce should start to thicken. If your sauce is too thick, add a little extra milk.)

In a large bowl, combine chicken, ham, sauce, and pasta. (I add the pasta last, just in case I decide not to use all of the pasta I've cooked.) Stir until all ingredients are well combined. (Meats and past should be well coated with sauce.)

Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray. Spoon half of the pasta mixture into prepared baking dish. Place slices of swiss cheese evenly over the pasta. Pour remaining pasta over the cheese and spread evenly. Sprinkle breadcrumbs over the top of pasta.

Bake for about 25 minutes. Then allow 5 minutes for pasta to set before serving.

Chicken Cordon Bleu Pasta

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