One Pot Chicken Cordon Bleu Pasta

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Made with tender pieces of juicy chicken, diced ham and a creamy swiss cheese sauce, this chicken cordon bleu pasta is the perfect week night dinner - quick and easy and can be made in just one pot! Easy cooking, easy cleanup, what more can you ask for?

Talk about your ultimate comfort food. Warm chicken with a creamy sauce served over a bed of pasta - to me that just screams comfort.

All in one pot in under 30 minutes. We don't have to worry about beating the chicken, wrapping it up, pan frying it. Easy like our chicken in white wine sauce too!

Don't get me wrong, I am a huge fan of traditional chicken cordon bleu (and this version is the absolute BEST), but sometimes you just want an easy one pot meal.

One that doesn't sacrifice flavor or uniqueness (like this fun jambalaya risotto - not as easy but still on one pot). This is another of the boyfriend's "favorite" meals. Which he says a lot. But still, it has to mean something, right?

We've had this argument lately about what is considered a chicken dish and what is considered a pasta dish. So apparently, if the dish is served with noodles (like this chicken paprika), it is a pasta dish even is the main ingredients is chicken.

However, if the dish is served with rice (like this Vietnamese chicken) it's a chicken dish.

That's his stance. What do you guys think? Let me know in the comments!

Also don't forget to watch this chicken cordon bleu pasta story!

Ingredients

The recipe calls for boneless, skinless chicken thighs, but you can substitute chicken breast if you'd like. I prefer the chicken thighs as I find they turn out juicier and more tender than chicken breast.

For the best result, use a high quality Swiss cheese - any Swiss cheese can be used, but I find a higher quality imparts a better flavor.

Any kind of ham you can dice up will work perfect (left over honey baked ham is perfect!).

The full list of ingredients and amounts can be found in the recipe card at the bottom of the post. 

Step By Step Instructions

*Cook your fettuccine while making the stuff below. Learn how to make the perfect al dente pasta

First, heat a skillet over medium high heat and cook the thighs about 4 minutes per side. Remove from the skillet and set aside to cool.

Add the ham to the skillet and cook until it starts to caramelize (turn brown around the edges). Remove and set aside.

Your chicken should be cooled enough to slice into bite sized pieces. I prefer to cook the pieces whole then slice them because I feel it keeps the chicken juicier.

Once your chicken is sliced, heat the butter in the skillet over medium heat.

Add the garlic and fry until it turns golden brown (about 1-2 minutes)

Add the chicken and ham back into the pan and cook for 1 minute.

Add the white wine and let it cook for 1-2 minutes.

Add the chicken broth and Dijon mustard and bring to a simmer for 5 minutes.

Add the cream, bringing back to a simmer. Add additional salt and pepper to taste.

Remove from heat and add the pasta, stirring to cover with sauce. Stir in the cheese and serve immediately.

And this is all in under 30 minutes. Plus, you only have one pot to clean. All that other crap can just go right in the dishwasher.

Variations

• Gruyere is a great substitution for Swiss cheese, but you can also use cheddar or Monterrey jack if you'd prefer;
• Add in some chopped asparagus or broccoli (or whatever vegetable you'd like) to get your serving of veggies;
• You can use bacon instead of ham, just cut the amount in half as bacon is VERY salty;
• Substitute penne, macaroni or any other type of pasta for the fettuccini;
• If you have leftover turkey, sub turkey for the chicken (you may want to try these other leftover turkey recipes also).

Expert Tips

1. Cook the fettuccini so it's al dente (has just a tiny but of bite to it).
2. If your sauce is too thick, add some additional chicken broth to thin it out just a bit.
3. Substitute chicken breast for chicken thighs (the results will be slightly less juicy).
4. Season the sauce with additional salt and pepper after tasting if needed. Everyone has a different salt preference, so I try to cook my recipes with the minimal amount of salt. Adjust it to your taste.
5. The internal temperature of the chicken should be 160 degrees when fully cooked. Typically, 4-5 minutes per side is enough.

Did you make this Chicken Cordon Bleu Pasta? Rate the recipe and leave a comment below to let me know how it turned out!