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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?
I mean besides a million dollars guys.
Although I don’t think a million would even cut it anymore, at least not here in SoCal.
I’d still take it.
But that’s not why we’re here.
We are here talking about this super amazing easy to make one pot chicken cordon bleu pasta.
We don’t have to worry about beating the chicken, wrapping it up, pan frying it.
And then making something to go along with it.
None of that.
One pot, 30 minutes (probably less), then sit back and listen to the rave reviews.
How to Make One Pot Chicken Cordon Bleu Pasta
Let me be straight with you first. This this can totally be made in all one pot (hence the name…). However, I prefer to cook my chicken in a cast iron skillet and then cook the rest in my trusty ceramic non-stick skillet (affiliate link – I earn a small commission if you buy through this link – it helps me keep the site running though guys).
But that’s just a personal preference guys.
You can totally make this using just the one skillet.
Now that that’s out of the way, let’s start cooking.
SEE STEP BY STEP PHOTOS BELOW.
*Cook your fettuccine while making the stuff below.
First, heat the 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. 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. Add the chicken and ham back into the pan.
De-glaze the pan with white wine and let it cook off for 1-2 minutes.
Add the chicken broth and dijon mustard and simmer for 5 minutes.
Add the cream, bring to a simmer, remove from heat and stir in the cheese. Season with salt and pepper to taste.
Serve over cooked fettuccine.
All in under 30 minutes.
Plus, you only have one pot to clean. All that other crap can just go right in the dishwasher.
If you like the simple amazingness (this should totally be a word) of this meal, check out these other awesome recipes:
Instant Pot Creamy Braised Oxtails
Chicken Braised in White Wine and Dijon Mustard
Instant Pot Creamy Coq Au Vin
One Pot French Onion Smothered Pork Chops
Roasted Asparagus and Gruyere Souffle
Vietnamese Pork Noodle Bowls
The Best Meatloaf Ever
And don’t forget your sweet tooth:
Did you make this Chicken Cordon Bleu Pasta? Leave a comment below and let me know how it turned out!
Chicken Cordon Bleu Pasta
- Cook the pasta according to the instructions and set aside in a colander.
- Heat a skillet over medium high heat. Season the chicken with the salt and pepper.
- Add to the skillet and cook for about 4 minutes per side, or until juices run clear (internal temperature should be 160 degrees).
- Remove and let cool. Once cooled, slice the chicken into pieces.
- Add the diced ham to the skillet and cook about 3-5 minutes, or until the edges are browned and caramelized. Remove and set aside.
- Heat the butter in a skillet over medium heat. Add the garlic and cook until it just starts to brown, about 1-2 minutes.
- Add the chicken and ham and cook for another 1-2 minutes.
- Add the white wine to deglaze the pan and cook for 2-3 minutes.
- Add the chicken broth and Dijon mustard and bring to a simmer. Simmer for 5 minutes.
- Add the cream and bring to a simmer. Season with additional salt and pepper if desired.
- Add the pasta and stir until sauce coats it. Remove from heat and stir in the cheese.
- Cook the fettuccini so it's al dente (has just a tiny but of bite to it).
- If your sauce is too thick, add some additional chicken broth to thin it out just a bit.
- Substitute chicken breast for chicken thighs (the results will be slightly less juicy).
- 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.
- The internal temperature of the chicken should be 160 degrees when fully cooked. Typically, 4-5 minutes per side is enough.