If you love classic chicken cordon bleu but don’t love all the rolling, stuffing, and breading, this Chicken Cordon Bleu Pasta Bake is the perfect shortcut.
It has everything you love about the traditional dish, including tender chicken, smoky ham, creamy Swiss cheese, and a crispy golden topping, all tossed together with pasta in one comforting casserole.
Since everything cooks in a single oven-safe skillet before heading into the oven, cleanup is simple too. It’s an easy weeknight dinner that’s hearty enough for the whole family but special enough to serve when guests come over.
If your family loves easy comfort food dinners like this one, be sure to check out my collection of weeknight dinner recipes for more simple meal ideas.
Why You’ll Love This Recipe
- Ready in about 40 minutes.
- All the classic chicken cordon bleu flavors with much less work.
- One skillet means fewer dishes.
- Creamy, cheesy, and topped with crunchy panko.
- Great for busy weeknight dinners.
- Makes delicious leftovers.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 4 servings
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 Medium shallots, finely diced
- 2 Medium garlic cloves, minced
- 10 oz. chicken breast, cubed
- 1/2 c. Cooked ham, diced
- 3 c. Chicken stock, low sodium preferred
- 7 oz. Small pasta, such as ditalini or small shells
- 1/2 c. Heavy cream
- 6 oz. Swiss cheese, grated, divided
- 3 tbsp Panko breadcrumbs
- 1/4 c. Fresh parsley, chopped
- Sea salt and black pepper, to taste
Instructions
Preheat oven to 400ËšF.
Heat olive oil and butter in a large, oven-safe skillet over medium heat.
Add shallots and garlic. Season to taste with salt and pepper.
Cook, stirring occasionally, until shallots begin to soften, 2-3 minutes.
Add chicken and cook, stirring occasionally, just until the chicken develops a bit of color, another 2-3 minutes.
Add ham and chicken stock.
Increase heat to high and bring to a boil.
Once the stock begins to boil, add pasta and decrease the heat until it reaches a steady simmer.
Cover and cook pasta until pasta is al dente, 10-12 minutes. Stir occasionally to prevent pasta from sticking.
Uncover and stir in heavy cream. Taste and adjust the seasoning as required.
Stir in half of the Swiss cheese.
Top with remaining Swiss cheese and sprinkle with breadcrumbs.
Place in oven and bake just until the cheese is melted, and the breadcrumbs become lightly browned, 8-10 minutes.
Remove from the oven and sprinkle with fresh parsley.
Cooking Tips
- Cut the chicken into evenly sized cubes so it cooks evenly.
- Stir the pasta every few minutes while it simmers to keep it from sticking.
- Freshly grate the Swiss cheese for the smoothest, creamiest sauce.
- Watch the casserole closely during the final bake. The topping browns quickly.
- For food safety, cook chicken until it reaches an internal temperature of 165°F (74°C). The USDA’s Safe Minimum Internal Temperature Chart is a helpful reference if you’re ever unsure.
Variations
Use rotisserie chicken
Save time by stirring cooked shredded rotisserie chicken into the skillet after the pasta has finished cooking.
Try a different cheese
Gruyère or mozzarella can be substituted for part or all of the Swiss cheese.
Add vegetables
Peas, broccoli, or spinach are delicious additions if you’d like to include more vegetables.
Make it extra crunchy
Mix a tablespoon of melted butter with the panko before sprinkling it over the casserole.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat individual portions in the microwave until hot. For the crispiest topping, reheat larger portions in a 350°F oven for about 15 minutes.
FAQs
Can I make this ahead of time?
Yes. Assemble the casserole, cover, and refrigerate for up to 24 hours before baking.
What pasta works best?
Small pasta shapes such as ditalini, small shells, elbows, or cavatappi all work well.
Can I use leftover chicken?
Absolutely. Simply stir cooked chicken into the sauce after the pasta is tender and continue with the recipe.
Can I use milk instead of heavy cream?
Heavy cream creates the richest sauce, but half-and-half can be substituted. Regular milk will produce a thinner sauce.
Can You Freeze It?
Yes. Allow the casserole to cool completely before freezing in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
What to Serve With Chicken Cordon Bleu Pasta Bake
This rich, creamy casserole pairs beautifully with lighter side dishes.
Try serving it with:
- Caesar salad
- simple garden salad
- roasted asparagus
- steamed green beans
- roasted broccoli
- garlic bread
- dinner rolls
When you’re craving the flavors of classic chicken cordon bleu without all the extra work, this Chicken Cordon Bleu Pasta Bake delivers.
Creamy, cheesy, and topped with a crispy golden crust, it’s a comforting family dinner that’s simple enough for busy weeknights while still feeling a little special.
More Easy Family Dinner Recipes
If you enjoyed this Chicken Cordon Bleu Pasta Bake, you might also like:
- Loaded Chicken Casserole
- Taco Tot Casserole
- Pizza Potatoes
- Neapolitan Layered Pasta Bake
- One Pan Zesty Pork Chops and Rice Recipe
- Lemon Poppy Seed Chicken Casserole Recipe
- 5-Ingredient Turkey and Sweet Potato Skillet
- Broccoli and Chicken Alfredo Stuffed Shells
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Chicken Cordon Bleu Pasta Bake
This easy Chicken Cordon Bleu Pasta Bake combines tender chicken, smoky ham, Swiss cheese, and pasta in a rich, creamy sauce topped with crispy panko breadcrumbs. It's a comforting one-skillet dinner that's ready in about 40 minutes.
Ingredients
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 2 Medium shallots finely diced
- 2 Medium garlic cloves minced
- 10 oz. chicken breast cubed
- 1/2 c. Cooked ham diced
- 3 c. Chicken stock low sodium preferred
- 7 oz. Small pasta such as ditalini or small shells
- 1/2 c. Heavy cream
- 6 oz. Swiss cheese grated, divided
- 3 tbsp Panko breadcrumbs
- 1/4 c. Fresh parsley chopped
- Sea salt and black pepper to taste
Instructions
-
Preheat oven to 400ËšF.
-
Heat olive oil and butter in a large, oven-safe skillet over medium heat.
-
Add shallots and garlic. Season to taste with salt and pepper.
-
Cook, stirring occasionally, until shallots begin to soften, 2-3 minutes.
-
Add chicken and cook, stirring occasionally, just until the chicken develops a bit of color, another 2-3 minutes.
-
Add ham and chicken stock.
-
Increase heat to high and bring to a boil.
-
Once the stock begins to boil, add pasta and decrease the heat until it reaches a steady simmer.
-
Cover and cook pasta until pasta is al dente, 10-12 minutes. Stir occasionally to prevent pasta from sticking.
-
Uncover and stir in heavy cream. Taste and adjust the seasoning as required.
-
Stir in half of the Swiss cheese.
-
Top with remaining Swiss cheese and sprinkle with breadcrumbs.
-
Place in oven and bake just until the cheese is melted, and the breadcrumbs become lightly browned, 8-10 minutes.
-
Remove from the oven and sprinkle with fresh parsley.
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