One of my favorite chicken dishes to make and eat is my Chicken Cordon Bleu. Sure, it's a dish that has probably been on the menu of almost restaurant at some point in time and is often referred to as old fashioned, but I think that my recipe really brings it up to date. From the use of the thyme, dijon and garlic, to the fantastic sauce that I serve with it, it's one of our favorites, and is the only chicken dish that Jon will ask for over and over.
When menu planning a few weeks ago, I was craving the flavors in my chicken cordon bleu, but wanted to do something different with it. I decided to deconstruct it and turn it into a creamy baked pasta dish. I referred back to my chicken cordon bleu recipe and came up with this awesome pasta dish.
It had all of the flavors that I love about the dish and totally satisfied my craving. It was really easy, too, and is another one of those dishes that you could toss together quickly if you cook your chicken ahead of time - like I said in my last post, I'm all about prepping ahead of times these days!
Chicken Cordon Bleu Pasta Bake
Source: Original creation
- 2 chicken breasts
- 3 cups of water and/or chicken broth
- 2 cloves garlic, chopped
- 1/4 tsp dried thyme, plus an additional 1/4 tsp
- 1/4 tsp dried mustard
- 1/2 lb pasta - pick a small shape with some texture so it holds onto the sauce. I chose Rotini.
- 2 tbsp butter
- 1 tbsp flour
- 1/4 c dry white wine
- 1.5 c light cream
- 1 tbsp Dijon mustard
- 1/2 c freshly shredded Parmesan cheese
- 5-6 slices of ham, diced (I used a deli tavern ham)
- Salt and pepper to taste
- Bread crumbs
- Place the chicken in a pot, cover with the water/broth, and add the garlic, 1/4 tsp thyme, and dried mustard. Bring to a simmer, and cook until internal temp of the chicken reaches 160 degrees. Remove from the water and let rest 5-10 minutes. Chop into bite-sized chunks or shred. Set aside.
- Cook pasta, drain and set aside.
- Heat oven to 400 degrees.
- Heat butter in a large oven-safe saute pan. Add the butter and melt, then add the flour, whisking constantly to form a roux.
- Add the wine and whisk, letting it come to a simmer.
- Add the cream, Dijon mustard, and the rest of the thyme. Bring to a simmer for a few minutes.
- Add the cheese, stirring until smooth and creamy. Season with salt and pepper, if needed.
- Add the ham, chicken, and toss with the pasta.
- Top with some more cheese, and finally bread crumbs (just a thin layer).
- Cook for 15 minutes on 400 degrees, or until hot and bubbly. Turn on the broiler for 3 minutes, or until golden brown. Serve immediately.
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