This Chicken Cordon Bleu Pasta is a quick and easy dinner that will please everyone in your family. It’s fresh, delicious, and surprisingly simple to make!
After a long day of work, all I want is something quick and easy to make for dinner. This Chicken Cordon Bleu Pasta dish is the perfect solution – it’s ready in just 30 minutes! Plus, it’s loaded with flavor and so delicious. You’ll love it!
Table of Contents
Why You’ll Love This Chicken Cordon Bleu Pasta Recipe
- It’s easy to make and it’s full of flavor.
- The ingredients are usually things that you already have in your pantry.
- It’s ready to eat in just 30 minutes.
If you love recipes like this, you may also enjoy this Baked Ziti with Alfredo Sauce recipe.
Ingredients Needed
- Thinly sliced chicken breasts
- Panko breadcrumbs
- Egg + water
- Flour
- Pancetta
- Salt & pepper
- Onion
- Garlic
- Paprika
- Oregano
- Butter
- Olive oil
- Parmesan
- Pasta
How to Make Chicken Cordon Bleu Pasta
The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.
- Boil salted water for pasta.
- Cook pasta per the directions on the box, drain. Reserve one cup of pasta water for use later.
- Combine all seasonings in a bowl.
- Add 1/3 of seasoning to panko, 1/3 to flour, and 1/3 directly on both sides of chicken.
- Dredge the chicken in the flour mixture. (Photo 1)
- Then dip in the egg wash. (Photo 2)
- Finally, dredge chicken in the panko breadcrumbs. (Photo 3)
- Add 2 tbsp olive oil to pan and warm over medium heat.
- Fry thinly sliced chicken for 4-5mins on each side (if your slices are not super thin, I recommend cutting it in the thickest part to ensure the chicken is cooked fully) (Photo 4)
- Remove and let drain.
- Add 1 tbsp butter to pan and pancetta. (Photo 5)
- Cook on medium for 3-4 mins to crisp up and then remove. (Photo 6)
- Add 1 tbsp butter to the pan with 1/4 cup of all-purpose flour. (Photo 7)
- Whisk together and add in heavy cream, garlic powder, salt, and pepper.
- Add in 1 cup pasta water and stir.
- Next, add in cheese and stir until melted and smooth. (Photo 8)
- Add pasta and ham to the cheese sauce.
- Slice chicken and serve on top. (Photos 9 & 10)
Storage
This chicken cordon bleu pasta will last for up to 3 days in the fridge.
Tips For Crispy Chicken Cordon Bleu Pasta
- If you are using regular chicken breasts, slice them in half and then pound until they are thin.
- Save some time and purchase thin-sliced chicken breasts at the grocery store.
- If you are in a pinch, you can use bacon instead of pancetta.
- For an added bonus, garnish with chopped fresh parsley before serving!
Substitutions and Additions
- Add some cayenne pepper if you want your dish to have more heat.
- You can also add some extra heavy cream if you prefer more sauce.
- I have also used sharp white cheddar before, but parmesan makes a delicious sauce.
Chicken Cordon Bleu Pasta FAQs
Reheat in a 350-degree oven for about 10 minutes, or until everything is heated through. Or in the microwave for one to two minutes.
If you cannot find pancetta at your grocery store, you can use bacon.
I recommend using pasta with ridges so that the sauce sticks to the pasta.
More Great Pasta Recipes You’ll Love
- Instant Pot Chicken Alfredo with Pasta
- Cold Italian Tortellini Salad
- Instant Pot Chicken and Mushroom Tetrazzini
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Chicken Cordon Bleu Pasta
Equipment
- 3 Shallow dishes
- Frying pan
- Pot
Ingredients
- 2 (2) thinly sliced chicken breasts
- 4 oz (113 ⅖ g) Panko breadcrumbs
- 1 (1) egg + 1 tsp water egg wash
- ¼ cup (31 ¼ g) flour all purpose (AP)
- 4 oz (113 ⅖ g) pancetta
- ½ tsp (½ tsp) salt & pepper
- 1 tsp (1 tsp) onion
- 1 tsp (1 tsp) garlic
- 1 tsp (1 tsp) paprika
- 1 tsp (1 tsp) Oregano
- 3 tablespoons (3 tablespoons) butter
- 16 ounces (453 ⅗ g) pasta
- 2 cups (200 g) parmesan cheese shredded
Instructions
- Boil salted water for pasta.
- Cook pasta per the directions on the box, drain. Reserve one cup of pasta water for use later.
- Combine all seasonings in a bowl.
- Add ⅓ of seasoning to panko, ⅓ to flour and ⅓ directly on both sides of chicken
- Dredge the chicken in the flour mixture.
- Then dip in the egg wash.
- Finally, dredge chicken in the panko breadcrumbs.
- Add 2 tbsp olive oil to pan and warm over medium heat.
- Fry thinly sliced chicken for 4-5mins on each side (if your slices are not super thin, I recommend cutting it in the thickest part to ensure the chicken is cooked fully)
- Remove and let drain.
- Add 1 tbsp butter to pan and pancetta.
- Cook on medium for 3-4 mins to crisp up and then remove
- Add 1 tbsp butter to pan with ¼ cup AP flour
- Whisk together and add in heavy cream, garlic powder, salt and pepper
- Add in 1 cup pasta water and stir.
- Add in cheese and stir until melted and smooth.
- Add pasta and ham to the cheese sauce.
- Slice chicken and serve on top.
Nutrition Information
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