One Pot Chicken Cordon Bleu Pasta

Classic chicken cordon bleu flavors combine with creamy pasta in this easy one pot meal. Perfect for a weeknight, it’s sure to be a family favorite! Chicken cordon bleu is a great, flavorful dish, but not one that I feel like fussing with on a busy weeknight. This one pot pasta version hits all those familiar flavor notes, in a family-friendly 30 minute meal where the pasta cooks right in the same pot! Let’s talk about this chicken cordon bleu pasta… simply put, it’s phenomenal! Well, we think so at least. It’s so deliciously creamy, and full of those great classic flavors like onion, seared chicken, savory ham and gooey cheese. There’s double the cheese in this dish, as there’s some in the creamy sauce, and definitely some melted cheesiness on top too. My personal favorites are Swiss and Gruyere, to stick to a semblance of the chicken cordon bleu recipe, but if you’re a die hard cheddar fan… go for it!

Ingredients:
1 Tbsp unsalted butter
1 tsp olive oil
2 boneless skinless chicken breasts, diced into ½ inch pieces
1 medium yellow onion, diced
1 cup ham, diced into ½ inch pieces (I used thick cut slices from the deli)
1 tsp garlic powder
1 tsp dried minced onion
½ tsp dried parsley
1 tsp Dijon mustard (whole grain is my favorite)
½ tsp kosher salt
¼ tsp black pepper
3½ cups chicken broth
3 cups short cut pasta (I used campanelle here)
3 Tbsp heavy cream
2 cups shredded Swiss or Gruyere cheese, divided
minced fresh parsley for garnish

Instructions:
Heat a dutch oven or large heavy bottomed pot over medium heat and add butter and oil. Add diced chicken and cook for 3-4 minutes, until golden brown. Chicken may not be cooked all the way through, and that’s okay. Remove chicken to a plate.
Add diced onion and ham to the pot and cook about 3 minutes. Return chicken to pot and add garlic powder, minced onion, dried parsley, Dijon mustard, salt and pepper, stirring to combine.
Add chicken stock and stir. Turn heat up to high and bring to a boil. Once boiling, add pasta, reduce heat to low, cover, and simmer 10-15 minutes, stirring frequently, until most of the liquid is absorbed and pasta is cooked.
Stir in heavy cream and 1 cup of shredded cheese. Sprinkle the top of the dish with remaining cheese and broil on high for 1-2 minutes, or until cheese is melted and bubbly.
Serve garnished with parsley if desired.

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