5 from 1 vote
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Creamy Chicken Cordon Bleu Pasta (One Pot Recipe)

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This Chicken Cordon Bleu Pasta Recipe is a quick and easy dinner that will please everyone in your whole family. It’s fresh, delicious, and surprisingly simple to make! 

Two plates of pasta topped with chicken sitting on a wooden table.

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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 this delicious comfort food!

Why You’ll Love This Recipe…

  • It’s easy to make, and it’s full of flavor, making it a family favorite.
  • 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 For Chicken Cordon Bleu Pasta

Ingredients for Chicken Cordon Bleu Pasta sitting on a wooden chopping board.
  • Thinly sliced chicken breasts: are the star of this dish. They deliver tender, juicy bites and pair flawlessly with the creamy sauce.
  • Panko bread crumbs: These Japanese breadcrumbs add a delightful crunch, giving the pasta a unique texture contrast.
  • Egg + water: This mixture works as glue, helping the panko adhere to the chicken and ensuring a crispy coating.
  • Flour: Used to dust the chicken, the flour helps to create a perfect sear and thickens the dish’s sauce once cooked.
  • Pancetta: This Italian cured meat infuses the pasta with a smoky, savory flavor profile that enhances the overall taste.
  • Salt & pepper: The most essential seasonings to highlight and balance the flavors within the dish.
  • Onion: Chopped onion adds a subtle sweetness and depth to the cream sauce.
  • Garlic: Minced garlic provides a piquant warmth, integral to the dish’s aromatic foundation.
  • Paprika: Offers a sweet-spicy note that complements the chicken and imparts a beautiful color to the dish.
  • Oregano: This herb contributes a slightly bitter, earthy taste that pairs well with the creamy elements.
  • Butter: Melts into the sauce to add richness and a velvety texture that clings to the pasta.
  • Olive oil: Used for sautéing, it’s the base of flavor building and also helps to tenderize the chicken.
  • Parmesan: A generous sprinkle brings a nutty, salty finish that elevates the creamy sauce to new heights.
  • Pasta: The foundation of the dish, it absorbs all the wonderful flavors and provides satisfying substance.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Substitutions and Variations

  • 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.
  • 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.

How To Make Chicken Cordon Bleu Pasta

Collage of coating the chicken into breadings.
  1. Boil salted water and cook pasta as per package instructions; drain, saving a cup of pasta water.
  2. Mix all seasonings in a large bowl.
  3. Divide the seasoning equally into the panko, flour, and chicken.
  4. Coat chicken with seasoned flour, egg wash, and then seasoned panko. (Photo 1-3)
  5. Heat olive oil in a pan over medium heat and fry chicken for 4-5 minutes each side until cooked; let it drain. (Photo 4)
Collage of cooking the pancetta and the sauce.
  1. In the same pan, add butter and cook pancetta until crisp; remove and set aside. (Photo 5+6)
  2. In the pan, make a roux with butter and flour. (Photo 7)
  3. Gradually add heavy cream, garlic powder, salt, pepper, and the reserved pasta water; whisk until smooth.
  4. Stir in cheese until melted, then incorporate cooked pasta and pancetta. (Photo 8)
  5. Top with sliced cooked chicken and serve. (Photos 9 & 10)
Collage of cooked Chicken Cordon Bleu Pasta.

Recipe Tips 

  • If you use 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.
  • You can use bacon instead of pancetta if you are in a pinch.
  • For an added bonus, garnish with chopped fresh parsley before serving!

Alternative Cooking Methods

For an Instant Pot version, use the sauté function to cook the pancetta and chicken as directed, then add the broth and pasta to cook under pressure. This method may alter the texture slightly but saves time.

With a Slow Cooker, you can create a more stew-like version. Combine all the ingredients except the panko, Parmesan, and pasta, and cook on low for a few hours. Cook the pasta separately and combine just before serving, topping with toasted panko and freshly grated Parmesan for that delightful crunch.

Chicken Cordon Bleu Pasta on a plate with fork and knife on both sides.

Storing Tips 

This chicken cordon bleu pasta will last for up to 3 days in the fridge.

Reheat leftover chicken in a 350℉ degree oven for about 10 minutes or until everything is heated through. Or in the microwave for one to two minutes.

You can freeze the leftovers, but the creamy sauce may change texture, and pasta sometimes doesn’t freeze well. If you freeze it, defrost it thoroughly, then heat it in a pan with a little water or milk to restore the sauce.

What To Serve With Chicken Cordon Bleu Pasta

To complement the richness of the Chicken Cordon Bleu Pasta, consider serving a side of steamed green beans almondine, which adds a fresh and crunchy contrast to the meal. Roasted Brussels sprouts, glazed with a touch of olive oil and balsamic vinegar, also provides a vibrant and healthy accompaniment. 

For a cozier addition, cheesy garlic bread or a crusty baguette can be ideal for sopping up any leftover creamy sauce, enhancing the overall dining experience.

Chicken Cordon Bleu Pasta on a pan sitting on a wooden table.

Recipe FAQs

Is it possible to make this dish vegetarian?

Certainly! You can skip the chicken and pancetta and add vegetables like mushrooms or broccoli. For extra protein, consider adding plant-based chicken pieces or chickpeas.

How can I prevent the chicken from drying out?

Cook the chicken until it’s done – it should reach an internal temperature of 165°F (74°C). Overcooking can lead to dry chicken.

Can I prepare this dish in advance?

Yes, you can prepare the components and assemble them before serving. When reheating, you may need to add a splash of water or milk to keep the sauce creamy.

More Great Pasta Recipes You’ll Love

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Plates of Chicken Cordon Bleu Pasta.
5 from 1 vote

Creamy Chicken Cordon Bleu Pasta (One Pot Recipe)


Author: Kim Schob
Course: Main Dishes
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yields 4 Servings
This Chicken Cordon Bleu Pasta Recipe is a quick and easy dinner that will please everyone in your whole family. It’s fresh, delicious, and surprisingly simple to make! 

Equipment

Ingredients 

  • 2 thinly sliced chicken breasts
  • 4 oz (113 ⅖ g) Panko breadcrumbs
  • 1 egg + 1 tsp water egg wash
  • ¼ cup (31 ¼ g) flour all purpose
  • 4 oz (113 ⅖ g) pancetta
  • ½ tsp salt & pepper
  • 1 tsp onion
  • ½ cup heavy whipping cream
  • 1 tsp garlic
  • 1 tsp paprika
  • 1 tsp Oregano
  • 3 tablespoons butter
  • 16 ounces (453 ⅗ g) pasta
  • 2 cups (200 g) parmesan cheese shredded

Instructions

  • Boil salted water and cook pasta as per package instructions; drain, saving a cup of pasta water.
    16 ounces pasta
  • Mix all seasonings in a large bowl.
    ½ tsp salt & pepper,1 tsp onion,1 tsp garlic,1 tsp paprika,1 tsp Oregano
  • Divide the seasoning equally into three parts for the panko, flour, and chicken.
  • Coat chicken with seasoned flour, egg wash, and then seasoned panko.
    2 thinly sliced chicken breasts,4 oz Panko breadcrumbs,1 egg + 1 tsp water,¼ cup flour
  • Heat olive oil in a pan over medium heat and fry chicken for 4-5 minutes each side until cooked; let it drain.
  • In the same pan, add butter and cook pancetta until crisp; remove and set aside.
    3 tablespoons butter,4 oz pancetta
  • In the pan, make a roux with butter and flour.
  • Gradually add heavy cream, garlic powder, salt, pepper, and the reserved pasta water; whisk until smooth.
    ½ cup heavy whipping cream
  • Stir in cheese until melted, then incorporate cooked pasta and pancetta.
    2 cups parmesan cheese
  • Top with sliced cooked chicken and serve.

Notes

  • 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!

Nutrition Information

Calories: 1199kcal (60%) Carbohydrates: 115g (38%) Protein: 67g (134%) Fat: 51g (78%) Saturated Fat: 26g (163%) Polyunsaturated Fat: 5g Monounsaturated Fat: 15g Trans Fat: 0.4g Cholesterol: 222mg (74%) Sodium: 1716mg (75%) Potassium: 896mg (26%) Fiber: 5g (21%) Sugar: 6g (7%) Vitamin A: 1241IU (25%) Vitamin C: 3mg (4%) Vitamin D: 1µg (7%) Calcium: 714mg (71%) Iron: 5mg (28%)

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