This Creamy Chicken Cordon Bleu Pasta Bake is so deliciously rich and creamy, easy to prepare and wonderful to share.
I love pasta bake meals, you can prepare whenever you have time, for me that is in the morning after kids get to school, then bake it right before dinner. It is just as helpful as a slow cooker meal.
My all-time favorite pasta bake dish is my Chicken Fettuccine Bake, and whenever I make a new one, I always use the base of that recipe to start it off, it includes chicken broth, flour and half and half. So there are less calories too with just as much creaminess.
But my favorite things about baked dishes is sharing it with family and friends. And this Creamy Chicken Cordon Bleu Pasta Bake is no exception, it is so easy double this dish or any of my pasta bake dishes. It really adds no extra time. Then I package it up and deliver to people who might need a meal or someone who has been on my mind. It’s nice because they can bake it when they need it.
Food is a comfort thing to me, especially pasta. While I am more of a red sauce girl, my kids love any white sauce. So this recipe works just well for them, add in the extra protein of ham and chicken, well this mom is happy to.
Creamy Chicken Cordon Bleu Pasta Bake is rich & creamy. Made with chicken, Swiss cheese & ham. It will be your new favorite way to eat Chicken Cordon Bleu.
- 1/2 lb. rigatoni pasta, you can use any pasta you desire, boiled to al dente and drained
- 6 tablespoons butter
- 3 tablespoons flour
- 1 can (14.5 ounces) chicken broth
- 1 cup Swiss cheese, grated
- ½ cup half-and-half
- ¼ cup grated parmesan cheese
- 1 teaspoon Dijon mustard
- ¼ teaspoon paprika
- 1-2 garlic cloves, minced
- 1 shallot, diced
- ½ lb. chicken breast, usually one breast will be ½ lb.
- ½ lb. pre-cooked ham steak, cubed
- ¼ cup Swiss cheese, grated
- ½ cup bread crumbs
Heat oven to 350. Spray baking dish; square 8x8 or oval dish, with cooking spray. Cook pasta as directed and drain.
Cook chicken, I like to grill it or sauté it in a pan, with a little olive oil and season with salt and pepper, sear until both sides are a crisp golden brown, and middle is cooked 5-7 minutes.
In a large pot, preferably the one you used to boil your noodles. Melt butter over medium heat, add garlic and shallot, cook for a few minutes until tender, then stir in the flour. Let it simmer for a few minutes, then gradually stir in broth. Heat to boiling, stirring constantly; remove from heat. Stir in half-and-half, cheese, Dijon mustard, paprika, salt and pepper. Add in chicken and ham steak.
Add pasta to chicken mixture; toss gently to mix well. Spoon into baking dish. Top with a ½ cup Swiss cheese, and sprinkle with bread crumbs. Bake uncovered about 20-30 minutes or until hot in the center.
Kids review: I was very happy, they all loved this dish. Even my son Madden, our extremely picky eater. Although it did take him almost 30 minutes to try it, once he did it was smoother sailing. Jojo, our 9 year old daughter LOVED it, she had seconds, before the rest of us were even half way done.