Chicken Cordon Bleu Pasta

Chicken cordon bleu pasta is the perfect fuss-free meal that feels like a proper treat, too! Inspired by the classic chicken cordon bleu, this pasta dish is also great for using up those post-holiday Gruyere cheese and ham leftovers.

If you love chicken cordon bleu, but you’re looking for an easier way to enjoy the same flavors, this chicken cordon bleu pasta is the recipe to try!

It has all the ingredients that make chicken cordon bleu so good, including chicken, ham, Gruyere cheese and mustard, all in pasta form.

This means you get all the deliciousness without much work — this chicken cordon bleu pasta only takes 30 minutes to make.

Why you’ll love this chicken Cordon Bleu pasta

• It’s a delicious twist on a beloved classic recipe.
• The sauce is lighter because it’s made with half and half (single cream) instead of heavy cream.
• You can have it on the table in just 30 minutes!

Ingredients and substitutions

Olive oil + butter — Cooking the chicken in a mix of olive oil and butter sets up an excellent flavor base for the pasta dish.

Chicken — I use lean chicken breast in this recipe, but you can also go for boneless, skinless chicken thighs if you want a fattier, darker cut.

Onion — Regular onion or shallot both work well here.

Ham — This is the perfect recipe to use up any leftover ham from a Sunday roast or the holidays. If you don’t have any leftovers, any type of smoked ham cut into cubes will do.

Garlic — Feel free to add more garlic if you like.

White wine —Any dry white wine works in this sauce — I typically go for a Pinot Grigio or Sauvignon Blanc.

Mustard — I used wholegrain mustard in this sauce for extra flavor. Dijon mustard s a good substitute.

Half and half (single cream) — this will make the sauce creamy yet keep it lighter.

Gruyere cheese — Gruyere is a type of Swiss cheese that’s a traditional ingredient in Cordon Bleu chicken. It’s best to grate it yourself for the best flavor.

How to make creamy chicken cordon bleu pasta

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it.

Add the chicken and cook for 5-6 minutes over medium heat until slightly golden. Remove the chicken from the pan with a slotted spoon and set it aside.

Add the onion to the same pan and cook for 2-3 minutes until translucent.

Stir in the ham and cook for 1-2 minutes, then stir in the minced garlic and continue to cook for a further minute.

Add the dry white wine to deglaze the pan and cook for 1-2 minutes until the alcohol evaporates.

Stir in the wholegrain mustard, then add the half and half (single cream). Add a bit of the reserved pasta water if it looks too thick, and allow the sauce to bubble for a couple of minutes.

Add the cooked chicken back to the pan, then add the cooked pasta and toss well to cover it in the sauce.

Stir in the Gruyere cheese, season to taste and serve immediately with freshly chopped parsley on top if you like.

Recipe notes and tips

• For a complete chicken cordon bleu experience, fry some breadcrumbs in a bit of butter until crispy and add them to individual bowls before serving.
• Transform this recipe into a chicken cordon bleu pasta casserole by transferring it to a baking dish, adding some extra gruyere on top and baking until the cheese and becomes slightly golden.
• This pasta is best served immediately. If you have any leftovers, they will keep well in the fridge for up to three days.

If you liked this chicken cordon bleu pasta recipe, you might also like some of my other easy creamy pasta dishes:

• Creamy Lemon Chicken Pasta
• Creamy Chicken Boursin Pasta
• Pasta alla Papalina (Creamy Ham and Peas Pasta)
• Creamy Buffalo Chicken Pasta
• Creamy Tuna and Mushroom Pasta

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