This easy chicken bleu pasta recipe takes a few minutes from stove to table and my whole family loves it. Fast, creamy and delicious!
- smell: This skillet features classic chicken cordon with chicken, ham and Easy dijon cream sauce in Swiss cheese.
- Recipe tips: Don’t skip the crispy crumbs on the top, they are delicious and add texture and flavor.
- Swap: If you don’t have ham, use the remaining roasted ham or slices from the deli. Swiss cheese has a stronger flavor and can be replaced with cheddar.
- Tips for saving time: Use barbecue chicken instead of chicken breast.
- Suggestions: Serve with crisp side salad or garlic bread for a meal.
Chicken bleu pasta ingredients tips
- chicken: Use skinless chicken breasts or thighs in this recipe. You can also use the remaining chopped chicken.
- Ham: I use Deli Ham to make this recipe easy every day. Replace it with prosciutto, bacon, smoked turkey or bacon shreds.
- cheese: Swiss cheese adds an iconic flavor to the chicken bleu and goes well with the sauce in this recipe.
- Sauce: Chicken soup with salt and flavor is not recommended to use low sodium. Cream cheese makes it creamy and can be substituted with heavy cream (slow-cook some).
- top: Buttery cheesy crumbs mimic the crispy crust on chicken skin bleu. If you don’t have a Panko, crush ready-made bread crumbs or Ritz cookies.
- The sauce thickens as the dish rests and cools.
- You will need 6 ounces of egg noodles (about 3 cups dry). If using regular pasta, it will take about 8 ounces.
- Panko lifts the dish so don’t skip it and can turn brown a few days in advance if possible.
Storage and leftovers
Place the remaining chicken bleu pasta in a lid container in the refrigerator for up to 4 days. Reheat the section in the microwave.
After placing the bag in a zipper bag, the frozen portion will last up to a month. Melt in the refrigerator overnight.
More Cordon Bleu inspired favorites
Do you like this Cordon Bleu pasta? Leave a comment and rate it below.
Chicken Skin Bleu Pasta
The Chicken Cordon Bleu Pasta is cream cheese with chicken, ham and Swiss cheese, and has a rich sauce topped with crispy Parmesan.
Prevent the screen from becoming dark
-
Heat the frying pan over medium heat. Add Panko, butter and parmesan. Cook, stirring frequently for 2 to 3 minutes, or until golden brown. Transfer to a bowl to serve.
-
Boil egg noodles according to the packaging direction. Drain but do not rinse.
-
In a large skillet, melt the butter and thyme over medium heat. Season the chicken with salt and add it to the skillet. Cook until browned and cooked, about 6 minutes. Transfer to a bowl.
-
Reduce the calories to medium and add cream cheese, onion powder and garlic powder. Stir until the cream cheese is smooth. Stir the chicken broth and corn starch. Add to the skillet with mustard and stir until smooth. Cook on slow heat for 2 to 3 minutes or until slightly thickened.
-
Add any juice, cheese and ham. Stir well until the cheese melts. Stir the egg noodles and slow down for another 1 minute. If needed, season with extra salt and pepper.
-
Pour the pasta into a bowl and add Parmesan cheese crumbs.
Leave the remaining cordon in the airtight container in the refrigerator for 4 days and lasts for 1 month in the freezer.
Calories: 626 | carbohydrate: 40g | protein: 45g | Fatty: 31g | Saturated fat: 16g | Polyunsaturated fat: 3g | Monounsaturated fat: 9g | Trans fat: 0.3g | cholesterol: 185mg | sodium: 824mg | Potassium: 732mg | fiber: 2g | sugar: 2g | Vitamin A: 802IU | Vitamin C: 2mg | calcium: 262mg | iron: 2mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Chicken, main course, pasta
gourmet food American©SpentwithPennies.com. Content and photos are protected by copyright. Encourage and appreciate the sharing of this recipe. Copying and/or pasting of complete recipes on any social media is strictly prohibited. Please check out my photo usage strategies here.
