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30 Minute Skillet Chicken Cordon Bleu Pasta

by Jamie

I am having a great time coming up with new 30 Minute Skillet Dinners to share with you! There is just something wonderful about a hearty meal that can be made (mostly!) in one pan and in such a short time. It seems that time is something many of us are in short supply of, dang it. Why is there always so much to do? I wish I knew, don’t you!

The fabulous Chicken Cordon Bleu Pasta I have to share with you today just might be my new favorite skillet dinner. Not that I don’t love this amazing 30 Minute Skillet Lasagna, or the delicious 30 Minute Skillet Chicken Enchiladas I shared a couple of weeks ago. They are both great. However, the Chicken Cordon Blue Pasta just speaks to my comfort-food-loving heart.  It really does.

Let me tell you what you will find in this wonderful dish. Hearty pasta, ham and tender chunks of chicken are tossed with a rich and creamy sauce. Swiss cheese and Italian Panko bread crumbs are layered on top and broiled to a crispy, cheesy delight.

It’s good, man. Really good.

My family gave it 7 thumbs up. Hope you all love it, too!

Let’s make it! You, me and your skillet of wonder…

30 Minute Skillet Chicken Cordon Bleu Pasta from Jamie Cooks It Up!

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1. Pour hot water into a medium-sized sauce pan. Bring it to a boil and cook 1 package of Bow Tie noodles according to the package directions.

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2. Grab a deep skillet (mine is 3 inched deep and 11 inches wide). Heat it up over medium high heat.
3. Add 2 tablespoons butter and allow it to melt completely.
4. Add  1 cup chicken broth, 2 cups half and half and 2 cans cream of chicken soup. Whisk it all together to combine.

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5. Add 1 teaspoon honey mustard…

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1/4 teaspoon onion powder and just a bit of salt and pepper. Give it a nice stir and bring the sauce to a simmer, stirring occasionally. Allow it to simmer for 4-5  minutes or until slightly thickened.

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5. Chop 2 cups of cooked rotisserie chicken…

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2 cups of deli ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.

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6. Add the cooked and drained bowtie pasta…

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and stir everything together. Taste it and add more salt and pepper according to your own personal taste. It shouldn’t need much. 🙂

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7. Lay 8 slices of swiss cheese over the top of the saucy noodles.

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8. Grab some Italian Herb Panko Bread Crumbs. If you only have Italian Bread Crumbs, that will work out fine as well.

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Sprinkle 1 1/4 cup of the Italian Panko Breadcrumbs over the top of the cheese.

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9. Turn your oven to broil and pop the skillet it. Be sure your skillet is oven safe!

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Allow the cheese to melt and the breadcrumbs to get golden brown. Be careful! This will only take a couple of minutes in the oven. Be sure to watch it closely.

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Allow the skillet to sit on the counter for just a couple of minutes and then dig in, baby! It’s cheesy, creamy goodness!

30 Minute Creamy Chicken Cordon Bleu Pasta Skillet

30 Minute Skillet Chicken Cordon Bleu

Serves: 6-8 servings Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 2 voted )

Ingredients

  • 1 (12 ounce) package bowtie pasta
  • 2 T butter
  • 1 C chicken broth
  • 2 C half and half
  • 2 (10 ounce) cans cream of chicken soup
  • 1 tsp honey mustard
  • 1/4 tsp onion powder
  • salt and pepper
  • 3 Tb sour cream
  • 2 C cooked rotisserie chicken, chopped
  • 2 C deli ham, chopped (or leftover ham, diced up)
  • 8 slices Swiss cheese
  • 1 1/4 C Italian Panko bread crumbs

Instructions

1. Pour hot water into a medium-sized sauce pan. Bring it to a boil and cook 1 package of Bow Tie noodles according to the package directions.
2. Grab a deep skillet (mine is 3 inched deep and 11 inches wide). Heat it up over medium high heat.
3. Add 2 tablespoons butter and allow it to melt completely.
4. Add  1 cup chicken broth, 2 cups half and half and 2 cans cream of chicken soup. Whisk it all together to combine.
5. Add 1 teaspoon honey mustard,1/4 teaspoon onion powder and just a bit of salt and pepper. Give it a nice stir and bring the sauce to a simmer, stirring occasionally. Allow it to simmer for 4-5  minutes or until slightly thickened.
6. Chop 2 cups of cooked rotisserie chicken 2 cups of deli ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.
7. Add the cooked and drained bowtie pasta and stir everything together. Taste it and add more salt and pepper according to your own personal taste. It shouldn't need much. 🙂
8. Lay 8 slices of swiss cheese over the top of the saucy noodles.
9. Grab some Italian Herb Panko Bread Crumbs. If you only have Italian Bread Crumbs, that will work out fine as well. Sprinkle 1 1/4 cup of the Italian Panko Breadcrumbs over the top of the cheese.
10. Turn your oven to broil and pop the skillet it. Be sure your skillet is oven safe! Allow the cheese to melt and the breadcrumbs to get golden brown. Be careful! This will only take a couple of minutes in the oven. Be sure to watch it closely. Allow the skillet to sit on the counter for just a couple of minutes and then dig in, baby! It's cheesy, creamy goodness!

 


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44 comments

Anne April 14, 2014 - 10:17 am

where did you get such a big container of panko crumbs .this looks really good .

Reply
Jamie April 14, 2014 - 12:10 pm

Anne,
I got them as Sam’s Club. Good luck to you!
~Jamie

Reply
Judy Uhl April 14, 2014 - 12:05 pm

looks yummy!!

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Mary Ann April 14, 2014 - 3:10 pm

Oh, my goodness… we are definitely trying this one soon!

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Sue April 14, 2014 - 7:29 pm

How much deli ham did it take to make 2 cups? Could you substitute diced leftover ham?

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Jamie April 15, 2014 - 7:05 am

Sue,
About little more than half a pound. You could definitely use leftover diced ham. Good luck!
~Jamie

Reply
Carol Fitzpatrick April 15, 2014 - 10:25 am

That looks really tasty add a nice salad and yeast rolls – Sunday dinner is in the bag…Thanks

Reply
Julie April 15, 2014 - 1:18 pm

We made this last night and it was so yummy! Everyone in my family really liked it. It was so fast and easy to prepare. Thanks so much for your hard work!

Reply
Jamie April 16, 2014 - 7:22 am

Jules,
So happy to hear you guys loved it. 🙂 Thanks for letting me know!
~Jamie

Reply
Sara April 15, 2014 - 7:52 pm

Jamie, thank you so much. I made this for dinner tonight and everyone loved it!

Reply
Linette April 16, 2014 - 7:50 am

I made this for dinner last night as well and it was wonderful …leftovers leftovers makes plenty ..

Reply
Tabatha April 16, 2014 - 1:17 pm

Thanks for this yummy recipe! I made it last night. Everyone loved it! A lot in our area must have the same idea because there wasn’t much sliced Swiss cheese at our local grocery store!

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Brandi April 21, 2014 - 7:12 pm

I made this for my family tonight and we all LOVED it!! Even my one year old couldn’t get to it fast enough!! Thanks for such great recipes!!

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Lacie April 22, 2014 - 10:04 am

Super yummy, thanks! I am seriously loving your 30 minute skillet recipes 🙂

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Gail April 22, 2014 - 6:37 pm

Jamie, this was fabulous! I noticed there was sour cream in the ingredients, but not in the instructions, so I added it after the sauce had simmered, just before adding the chicken and ham. And I subbed a cup of milk for one of the cups of half and half…still rich creamy and deeelicious! Thanks so much for sharing…this is a keeper!

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Connie April 26, 2014 - 7:48 pm

I made this tonight. I did not have half & half so I used 1/2 c milk and 1/c sour cream, and leftover Easter ham. I served it with sliced fresh pears, which were great for smearing in the extra sauce. It was delicious! Definitely a keeper. I love skillet meals.

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Connie April 26, 2014 - 7:51 pm

Oops, forgive my typos, I used 1/2 c milk and 1/2 c sour cream.

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Bonnie April 30, 2014 - 5:21 pm

Made this tonight for dinner and it was a hit with the family! Even though I forgot to add the sour cream, it was still delish. I love your site and make your Burbon chicken all the time. Keep the recipes coming!

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Sara B May 7, 2014 - 4:45 pm

I don’t see where it says to add the sour cream, so I didn’t add it. My husband and I enjoyed this dish. My ham was so salty, I probably didn’t need to add any salt!

Reply
loa337 June 17, 2014 - 8:15 pm

This was delicious. Thank you!

Reply
Casey M. September 16, 2014 - 6:31 am

I made this recipe a couple weeks ago and it was amazing! Thank you!

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Kara December 12, 2014 - 9:17 am

Could this meal be prepared the night before on the stovetop, and instead of putting the skillet in the oven, put into a casserole dish and then heated the next day in the oven?

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Jamie December 15, 2014 - 9:06 am

Kara,
I haven’t ever tried it that way, but here is my best guess at how to make it work. I would keep the sauce and the pasta separate until you are ready to bake. Assemble all ingredients in a casserole dish and pop it in the oven. You will definitely need more time in the oven than the recipe calls for since your ingredients will be cold. However, I bet it will work out well. Let me know if you try it!
Best of luck,
~Jamie

Reply
Kara December 15, 2014 - 12:12 pm

I actually did it yesterday for my sons baptism. I ended up doubling the recipe and made it the same way on the stovetop, then dumped it all into a lasagna pan and put it in the refrigerator overnight. The next day I took it out of the fridge, put the swiss and breadcrumbs onto and put it in the oven on 300 degrees for almost two hours while we went to church and all that. Turned out perfect and was ready when we got home! Everyone loved the recipe. Thanks so much for posting it and for responding!

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Jamie December 15, 2014 - 1:03 pm

Kara,
Oh my goodness, how wonderful! So happy to hear it turned out well. Thanks for sharing your great make ahead method with us all. I am going to try it. 🙂
All the best,
~Jamie

Reply
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Liz March 26, 2015 - 6:05 pm

This is great!

Reply
Jamie March 30, 2015 - 6:22 am

Liz,
Thank you! So happy you enjoyed it.
~Jamie

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Brittany Roberts June 5, 2015 - 6:39 pm

I was able to finally try this recipe….and….it was amazing!!!! A++++

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Jamie June 8, 2015 - 9:44 am

Brittany,
So glad to hear it! Thanks for letting me know!
~Jamie

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michele February 2, 2016 - 9:10 am

Can I omit the pork??? I don’t eat any pork

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Karen February 22, 2016 - 9:39 am

What would you choose for a substitute for the swiss cheese? Thank you-can’t wait to try this!

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Carol Harvey February 2, 2019 - 5:10 pm

This is delicious. Next time though, I’m going to mix shredded swiss into the mix instead of sliced on top. I also had the use a 9 x 13 casserole to finish cooking- 30 minutes at 400 degrees.

Reply
Cindy February 7, 2020 - 5:36 pm

Excellent!! I cut the recipe in 1/2 because it’s just the 2 of us but still have plenty for leftovers! I used whole milk, provolone cheese, and regular Italian bread crumbs– so good!! Will share with my daughters for their families.

Reply
Diana Hawes September 22, 2023 - 2:52 pm

The print recipe feature is not working.

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