Chicken Cordon Bleu Pasta Bake (Comforting One-Pan Dinner for Weeknights)
This Chicken Cordon Bleu Pasta Bake takes everything people love about classic chicken cordon bleu and turns it into an easy, oven-baked dinner that actually works for real life. Think tender chicken, savory ham, a creamy cordon bleu sauce, and pasta baked together into one cozy casserole. It feels familiar and comforting, but it skips the fuss of stuffing and breading, making it a great option for busy weeknights or relaxed entertaining.
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Chicken cordon bleu is traditionally a rolled and breaded chicken dish, but this pasta bake version simplifies everything while keeping the same signature flavors. By cooking the pasta directly in the sauce and finishing it in the oven, you get a rich, creamy, one-pan meal that’s perfect for busy weeknights or casual entertaining.
If you love creamy pasta bakes and baked casseroles that feed a crowd, this chicken cordon bleu casserole with pasta fits right in. It is hearty, crowd-friendly, and one of those best home-cooked meals people always ask about after the first bite.
Why You Will Love This Recipe
- Classic cordon bleu flavors in an easy pasta bake.
- Creamy, cheesy, and comforting.
- One-pan cooking for easy cleanup.
- Ready in about 30 minutes.
- Crispy breadcrumb topping adds perfect texture.
- Works equally well for casual family dinners and party dinner ideas.
Ingredients
- Swiss cheese is essential for that signature cordon blue sauce flavor and melts smoothly into the pasta.
- Small pasta shapes help everything cook evenly and keep the pasta bake creamy rather than watery.
- Cooked ham adds salt and depth, reinforcing the classic chicken cordon bleu casserole recipe profile.
- Panko breadcrumbs give the top a light crunch that balances the creamy interior.
See the recipe card for the complete list of ingredients and quantities.
How To Make Chicken Cordon Bleu Pasta Bake
Step 1: Heat olive oil and butter, add shallots and garlic, season with salt and pepper, and cook for 2-3 minutes until softened. Add cubed chicken and cook for 2-3 minutes, stirring occasionally, just until lightly browned.
Step 2: Stir in diced ham and chicken stock.
Increase the heat to high and bring to a boil. Once the stock begins to boil, add the pasta and reduce the heat to a steady simmer. Cover and cook pasta until pasta is al dente, 10-12 minutes.
Step 3: Uncover and stir in heavy cream. Taste and adjust the seasoning as required. Stir in half of the Swiss cheese.
Step 4: Top with the remaining Swiss cheese and sprinkle with panko breadcrumbs.
Step 5: Transfer the skillet to the oven and bake for 8-10 minutes, until the cheese is melted and the breadcrumbs are lightly golden. Remove from oven and sprinkle with fresh parsley.
Tips For Success
- Grate your own Swiss cheese for smoother melting.
- Broil for 1-2 minutes at the end for extra-crispy topping.
- Use an oven-safe skillet to keep it truly one-pan.
- Stir occasionally while simmering to prevent sticking and ensure even pasta cooking.
- Let the casserole rest briefly before serving so the sauce thickens slightly.
Variations and Serving Ideas
- Lasagna-style: To turn this into a chicken cordon bleu lasagna, swap the pasta for cooked lasagna noodles. Layer the creamy chicken and ham mixture with noodles and extra Swiss cheese, then bake until bubbly.
- Macaroni-style: For a chicken macaroni casserole, replace the small pasta with elbow macaroni. Cook the macaroni separately, fold it into the sauce, transfer to a baking dish, and top with cheese and breadcrumbs before baking.
- Rotisserie chicken option: This also works as a chicken cordon bleu casserole with rotisserie chicken. Skip sautéing raw chicken and stir in shredded rotisserie chicken along with the ham once the sauce is simmering.
- Serving ideas: Serve this chicken cordon bleu bake casserole warm, once the sauce has settled slightly. A simple green salad or roasted vegetables pairs well and keeps the meal balanced without competing with the casserole.
- Entertaining-friendly: Because it holds together well after baking, this baked casserole travels easily and works for gatherings when you want one of the best chicken cordon bleu casserole options that feels familiar and comforting.
Chicken Cordon Bleu Pasta Bake FAQs
Yes. Assemble everything except the breadcrumbs, refrigerate, then add the breadcrumbs and bake when ready.
Yes. Any small pasta like macaroni, shells, or orzo works well.
Transfer everything to a baking dish before topping with cheese and breadcrumbs.
It’s best enjoyed fresh, but you can freeze it before baking for up to 2 months. Thaw overnight before baking.
Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.
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Chicken Cordon Bleu Pasta Bake
Equipment
- Large oven-safe skillet with lid
- Cutting board and knife
- Measuring cups and spoons
- Wooden spoon or spatula
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 2 medium shallots finely diced
- 2 cloves garlic minced
- 10 ounces chicken breast boneless and skinless, cubed
- ½ cup cooked ham diced
- 3 cups low-sodium chicken stock
- 7 ounces small pasta such as ditalini or small shells
- ½ cup heavy cream
- 6 ounces Swiss cheese grated and divided
- 3 tablespoons panko breadcrumbs
- ¼ cup fresh parsley chopped
- Sea salt and pepper to taste
Instructions
- Preheat the oven to 400℉.
- Heat the olive oil and butter in a large oven-safe skillet over medium heat. Add the shallots and garlic, season lightly with salt and black pepper, and cook for 2 to 3 minutes until softened.
- Add the cubed chicken and cook for another 2 to 3 minutes, stirring occasionally, until lightly colored. Stir in the diced ham, then pour in the chicken stock and bring to a boil.
- Add the pasta, reduce heat to a steady simmer, cover, and cook for 10 to 12 minutes, stirring occasionally, until the pasta is al dente.
- Uncover and stir in the heavy cream. Taste and adjust seasoning as needed. Stir in half of the Swiss cheese until melted.
- Sprinkle the remaining Swiss cheese and panko breadcrumbs evenly over the top.
- Transfer to the oven and bake for 8 to 10 minutes, until the cheese is melted and the top is lightly golden. Remove from the oven and garnish with fresh parsley before serving.
Notes
- Use small pasta shapes so they cook evenly in the skillet without excess liquid.
- If the pasta absorbs liquid too quickly, add a small splash of warm stock and continue cooking.
- Let the bake rest for 5 minutes before serving to help it set slightly.
- This dish reheats well and keeps its creamy texture when gently warmed.
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