This post may contain affiliate links. Please read our disclosure policy.
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…
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.
5. Chop 2 cups of cooked rotisserie chicken…
2 cups of deli ham. Add the chicken, ham and 3 tablespoons sour cream to the skillet.
6. 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. 🙂
7. Lay 8 slices of swiss cheese over the top of the saucy noodles.
8. 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.
9. 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!
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!
Super yummy, thanks! I am seriously loving your 30 minute skillet recipes 🙂
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!
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.
Oops, forgive my typos, I used 1/2 c milk and 1/2 c sour cream.
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!
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!
This was delicious. Thank you!
I made this recipe a couple weeks ago and it was amazing! Thank you!
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?
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
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!
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
This is great!
Liz,
Thank you! So happy you enjoyed it.
~Jamie