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Chicken Cordon Bleu Pasta Recipe
Chicken Cordon Bleu Pasta Recipe photo by Taste of Home
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Chicken Cordon Bleu Pasta Recipe

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Facebook fans of my blog, Chef in Training, inspired me to make this creamy pasta casserole out of ingredients I had on hand. Success! I took the dish for another flavorful spin and added a bit of smoky bacon and toasted bread crumbs. —Nikki Barton, Providence, Utah
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 6 servings

Ingredients

  • 3 cups uncooked penne pasta
  • 2 cups heavy whipping cream
  • 1 package (8 ounces) cream cheese, softened and cubed
  • 1-1/2 cups (6 ounces) shredded Swiss cheese, divided
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 3 cups sliced cooked chicken breasts
  • 3/4 cup crumbled cooked bacon
  • 3/4 cup cubed fully cooked ham
  • 3 tablespoons dry bread crumbs

Nutritional Facts

1-1/2 cups: 826 calories, 56g fat (33g saturated fat), 249mg cholesterol, 1093mg sodium, 33g carbohydrate (3g sugars, 1g fiber), 47g protein

Directions

  1. Preheat oven to 350°. Cook pasta according to package directions for al dente.
  2. Meanwhile, in a large saucepan, heat cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup Swiss cheese, onion powder, garlic salt and pepper until blended.
  3. Drain pasta; stir in chicken, bacon and ham. Add sauce; toss to coat. Transfer to a greased 13x9-in. baking dish. Sprinkle with remaining cheese and the bread crumbs. Bake, uncovered, 18-22 minutes or until heated through. Yield: 6 servings.
Originally published as Chicken Cordon Bleu Pasta in Taste of Home September/October 2013, pjls

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Chicken Cordon Bleu Pasta

AVERAGE RATING
(62)
RATING DISTRIBUTION
5 Star
 (53)
4 Star
 (7)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
delowenstein
Reviewed Jul. 1, 2016

"I LOVED this recipe. I used half and half cream and for the chicken, I'd used the cooked, sliced chicken from our supermarket salad bar, along with cooked and crumbled bacon from the salad bar. I'd used Black Forest sliced cooked ham, cut in cubes. I used Italian-style bread crumbs. This dish was SO TASTY! Thank you, Nikki Barton, for your recipe!

delowenstein"

MY REVIEW
vermontmaple
Reviewed Apr. 20, 2016

"My 13 and 16 year old children are always thrilled when I make this. The best thing about this recipe is that you can tailor it to what your own family likes. I add more bacon and less ham because that is what I've found they like.

I've done a few versions of the chicken. I've used rotisserie chicken, baked chicken and most recently, I put a few pieces of chicken in a crockpot and shredded it when it was done.
I love to use the little shells with this recipe. In a pinch I've used elbows which works too. A certain HIT in our home. Thanks to whomever submitted it!!!"

MY REVIEW
glitterchatter
Reviewed Mar. 9, 2016

"Big hit with my family! I used 1% milk instead of heavy whip. Family agreed it would have been good with some diced green peppers."

MY REVIEW
msmira
Reviewed Mar. 5, 2016

"My family & I thought this turned out really tasty. I added more breadcrumbs on top & we really enjoyed it. It was something different & I will be making it again. I think it's my husband's new favorite meal now."

MY REVIEW
habenaroman
Reviewed Dec. 28, 2015

"Very good. Even without the bacon it's great."

MY REVIEW
JCV4
Reviewed Dec. 11, 2015

"Great recipe and very flavorful. My husband loved it!"

MY REVIEW
ChiefBeam7
Reviewed Dec. 2, 2015

"This was wonderful!! A little labor-intensive with all the prep work, but it was worth every minute!! I will definitely make this again!"

MY REVIEW
jane428
Reviewed Nov. 3, 2015

"Very good and easy. I didn't have 2 cups of heavy cream so I used 1 cup of 2% milk tasted great!"

MY REVIEW
angelasandoval
Reviewed Oct. 29, 2015

"I really liked this casserole...my family thought it was just okay. I did omit the bacon and added a little extra ham just to keep the flavors a little more traditional and eliminated the bread crumbs because my family doesn't care for crumb toppings on casseroles."

MY REVIEW
childed30
Reviewed Oct. 5, 2015

"I made this casserole and doubled it to feed 12 people. Nothing was left in the pans after the meal. Everyone raved about it! I was actually disappointed that there were no leftovers. I made it exactly as printed, except I used half and half instead of heavy whipping cream, and to save time I used frozen cooked grilled chicken strips, and instead of cooking bacon, I used a jar of Real Bacon Bits. No one knew the difference and it was delicious! This recipe is a keeper."

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