Chicken Cordon Bleu Pasta Bake
This easy 30-minute recipe features all the elements and flavors of traditional chicken cordon bleu, adding a nice twist by incorporating small pasta and finishing it in the oven with a nice crispy panko crust.
Ingredients
- 1 tablespoon Olive oil
- 1 tablespoon Unsalted butter
- 2 medium shallots finely diced
- 2 medium garlic cloves minced
- 10 oz. chicken breast cubed
- 1/2 cup Cooked ham diced
- 3 cups Chicken stock low sodium preferred
- 7 oz. pasta small, such as ditalini or small shells
- 1/2 cup Heavy cream
- 6 oz. Swiss cheese grated, divided
- 3 tablespoons Panko breadcrumbs
- 1/4 cup Fresh parsley chopped
- sea salt and black pepper to taste
Instructions
- Preheat oven to 400˚F.
- Heat olive oil and butter in a large, oven-safe skillet over medium heat.
- Add shallots and garlic. Season to taste with salt and pepper.
- Cook, stirring occasionally, until shallots begin to soften, 2-3 minutes.
- Add chicken and cook, stirring occasionally, just until the chicken develops a bit of color, another 2-3 minutes.
- Add ham and chicken stock.
- Increase heat to high and bring to a boil.
- Once the stock begins to boil, add pasta and decrease the heat until it reaches a steady simmer.
- Cover and cook pasta until pasta is al dente, 10-12 minutes. Stir occasionally to prevent pasta from sticking.
- Uncover and stir in heavy cream. Taste and adjust the seasoning as required.
- Stir in half of the Swiss cheese.
- Top with remaining Swiss cheese and sprinkle with breadcrumbs.
- Place in oven and bake just until the cheese is melted, and the breadcrumbs become lightly browned, 8-10 minutes.
- Remove from the oven and sprinkle with fresh parsley. Enjoy!
Disclaimer
Some parts of recipe maybe AI-generated.
Nutrition
Calories: 714kcal (36%)Carbohydrates: 52g (17%)Protein: 42g (84%)Fat: 37g (57%)Saturated Fat: 18g (113%)Polyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 142mg (47%)Sodium: 651mg (28%)Potassium: 724mg (21%)Fiber: 2g (8%)Sugar: 6g (7%)Vitamin A: 1221IU (24%)Vitamin C: 11mg (13%)Calcium: 444mg (44%)Iron: 2mg (11%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
