Chicken Cordon Bleu Pasta

For a while when I had my first very own teeny tiny kitchen, I was obsessed with making chicken cordon bleu.  If you’ve never made it the traditional way, it involves putting slices of Swiss cheese and ham on top of a chicken cutlet, rolling it up, dunking it in an egg bath and bread crumbs and either baking or frying it, all the while fervently praying that the cheese doesn’t totally melt out into the pan.   My prayers tended to be in vain, which is why I finally wised up one day and traded in my traditional chicken cordon bleu recipe for this completely untraditional pasta version.  Because pasta you can trust.

Now I’m SURE that there are lots of you out there who can make a perfectly lovely chicken cordon bleu without all the angst and meltage, and I’m sure it is delicious.  But I have to tell you, even if I manage to figure out the traditional way one of these days, there is so much about this version that I love even better.  First of all, the chicken is shredded into bite-sized piece instead of being in one big chunk.  There’s something about shredded chicken that makes my heart beat faster.

Then there is the fact that the cheese part is worked into a simple creamy sauce that is guaranteed to stay on your plate and not on the bottom of your pan.  And finally, this version includes, well, pasta.  And peas.  Both things that no self-respecting chicken cordon bleu purist would ever tolerate, but oh my goodness, the goodness.

So while I might try my old classic recipe again one day…but then again, I might not.  Because once you go pasta, it’s kind of hard to go back.

Chicken Cordon Bleu Pasta
Serves: 2 generous servings, or a light dinner for 4.
  • 8 ounces bowtie pasta, cooked and drained
  • 2 cups milk
  • ¼ cup flour
  • 2 cups shredded Swiss cheese
  • 2 cups cooked shredded chicken (rotisserie chicken from the supermarket is great for this!)
  • 1 cup peas
  • 1 cup diced ham
  • Freshly ground pepper
  1. Pour milk into a large heavy saucepan over medium heat and whisk in flour. Stir until it starts to thicken, about 5 minutes.
  2. Add the cheese to the milk mixture and stir until cheese is melted and mixture is smooth.
  3. Add chicken, peas and ham and stir until heated through. Add pasta and stir until the whole mixture is well-combined.
  4. Serve with a generous grinding of black pepper.



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  1. Theresa Murphy says

    Looks very tasty! I am going to use your great idea here to make this into a pasta salad with little cubes of swiss along with the chunks of ham and chicken and peas. Thanks for the inspiration!

    • Kate says

      Really any kind will do! I like Boar’s Head – the plain old variety – but really your favorite ham will work just fine. :)


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