One pan chicken Cordon Bleu Pasta



A deliciously cheesy pan pasta with savoury ham and chicken, topped with breadcrumbs.


1 tablespoon olive oil
2 teaspoons minced garlic
2 chicken breasts, cut into 1 inch chunks
1 cup of diced cooked ham (like from a ham steak)
2 1/2 cups small, dry pasta (like Rotini)
3 cups water
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dry mustard
1/2 teaspoon salt
1/4 teaspoon pepper
250 g Swiss Cheese, sliced of shredded
1/4 cup breadcrumbs
2 teaspoons dried parsley


Heat olive oil over medium heat in a deep 30 cm pan. Add garlic and cook for about 30 seconds, then add the chicken. Sauté for a couple of minutes just until browned, but not cooked through.
Add diced ham, pasta, water, salt and pepper, and garlic, onion and mustard powders. Stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
Remove pan from heat (there will still be liquid in the pan) and add Swiss cheese, stirring until completely melted. Top with breadcrumb mixture and place under the broiler for about five minutes, careful not to let it burn.
Serve hot.

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