Upgrade pasta night with Creamy Chicken Cordon Bleu Pasta — tender chicken, savory ham, and melty Swiss cheese in a silky cream sauce, finished with a crisp, buttery panko topping. It’s an easy weeknight crowd-pleaser that feels comfortingly upscale.
This recipe is a great addition to any rotation of simple family pasta dinners and pairs well with roasted or sautéed vegetables.
Why You’ll Love Chicken Cordon Bleu Pasta
Once seen as a fancy restaurant dish, chicken cordon bleu can be transformed into a comforting baked pasta that’s simple to prepare. In about 20 minutes of active time, you can have a creamy, cheesy casserole in the oven that satisfies picky eaters and adults alike.
- Make-ahead friendly — perfect for busy weeknights or meal prep.
- Uses easy pantry and deli ingredients: packaged ham and cooked chicken work beautifully.
- Creamy sauce, gooey cheese, and a crunchy topping create a perfect balance of textures and flavors.
- Reheats well, so leftovers make great lunches.
Ingredients for Chicken Cordon Bleu Pasta Bake
This dish relies on straightforward ingredients and a simple homemade cheese sauce. For exact quantities, follow the recipe card or use the ingredient list below as a guide.
For Creamy Cheese Pasta Sauce
- Butter
- Garlic, minced
- Heavy cream (preferred) or half-and-half
- Milk (whole milk recommended)
- Worcestershire sauce
- Seasonings: dry mustard, dried thyme, ground pepper
- Cheese: shredded Swiss and shredded Monterey Jack or mozzarella
For Pasta Casserole
- Sturdy pasta such as ziti, penne, rigatoni, or rotini
- Shredded rotisserie chicken or cooked chopped chicken (leftover turkey works too)
- Cubed cooked ham (smoked ham adds depth)
For Crispy Topping
- Panko breadcrumbs for light, crunchy texture
- Melted butter
- Grated Parmesan cheese
- Finely chopped fresh parsley
This post may contain affiliate links. Please read the site’s disclosure policy for details.
Directions
Gather a large pot for pasta, a saucepan for the sauce, and a greased 9×13-inch casserole dish. Preheat the oven and follow these straightforward steps to have dinner ready in under an hour.
- Prepare pasta according to package directions, cooking it to al dente.
- Make the sauce: melt butter in a saucepan, add cream, milk, garlic, Worcestershire, dry mustard, thyme, and pepper. Bring to a gentle simmer.
- Lower the heat and stir in the shredded cheeses until fully melted and smooth. Remove from heat.
- Toss drained pasta with the chicken, ham, and cheese sauce, then transfer the mixture to the prepared casserole dish.
- Mix panko, melted butter, Parmesan, and parsley; sprinkle evenly over the pasta.
- Bake at 350°F (175°C) for 20–25 minutes, until the top is golden and the edges are bubbly.
- Let rest 5–10 minutes before serving so the casserole sets slightly.
Recipe Notes And Tips
- Use rotisserie or pre-cooked chicken to save time.
- Assemble and freeze a casserole for busy nights; thaw overnight in the refrigerator before baking.
- Make extra and freeze individual portions for quick future meals.
- For smaller households, divide the recipe into smaller dishes before baking.
- Choose short, sturdy pasta shapes to hold the sauce—shells, penne, rigatoni, or ziti are ideal.
- Salt the pasta water well and stir pasta in the first minutes to prevent sticking.
- Avoid adding oil to the pasta water so the sauce adheres properly.
- Cook pasta slightly firmer than you want (al dente), since it will finish cooking in the oven.
How To Store This Pasta Bake
Refrigerate leftovers in an airtight container for up to 3 days, or freeze for up to 3 months.
To reheat: If the casserole seems dry, add a splash of milk or water, cover with foil for the first 10–15 minutes to trap steam, then uncover and continue heating until warmed through.
Make-ahead and freeze: Assemble the casserole without the panko topping and freeze. Thaw overnight in the refrigerator, add the topping, and bake as directed.
FAQs
Panko are Japanese-style breadcrumbs made from crustless bread. They’re flakier and lighter than regular breadcrumbs, giving baked dishes a crisp, airy crunch.
Yes. Start with the same amount, but you may need a bit more to achieve the same level of crispness.
Cream cheese mixed with milk can be used to add creaminess; the flavor will be slightly tangier but works well with Swiss cheese.
Combine about 1/4 cup cream cheese with 3/4 cup milk to replace 1 cup heavy cream. Adjust to taste and desired thickness.
Chicken Cordon Bleu traditionally features chicken breasts stuffed with ham and Swiss cheese, breaded and baked or fried to golden perfection.
Variation Ideas
- Substitute cream cheese for heavy cream when needed, or add it to deepen the sauce’s flavor.
- Swap cheeses: cheddar, Gruyère, or a blend of leftovers work well.
- Try a tangy goat cheese in place of Swiss for a different flavor profile.
- Serve with roasted broccoli, sautéed green beans, or roasted asparagus for a balanced meal.
Like This Recipe?
If you try it, leave a review and share how it turned out — feedback helps others know what to expect.
Creamy Chicken Cordon Bleu Pasta Casserole
Creamy pasta, melty Swiss cheese, chicken, and ham under a crunchy topping make this casserole a family favorite.
Ingredients
For Sauce
- 3/4 cup butter
- 3 garlic cloves, minced
- 1 1/2 cup heavy cream
- 1 1/2 cup milk
- 1 teaspoon Worcestershire
- 1/2 teaspoon dry mustard
- 1/4 teaspoon dried thyme
- 1/4 teaspoon pepper
- 1 cup shredded Swiss cheese
- 1 cup shredded Monterey Jack or mozzarella cheese
For Casserole
- 1 lb ziti (or rotini, rigatoni, penne)
- 2 cups shredded rotisserie chicken (or cooked chopped chicken)
- 1 cup cooked cubed ham
For Topping
- 1/2 cup panko breadcrumbs
- 2 tablespoons butter, melted
- 3 tablespoons grated Parmesan cheese
- 1–2 teaspoons finely chopped fresh parsley
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch casserole dish.
- Cook pasta to al dente according to package directions.
- While pasta cooks, melt butter in a saucepan. Add cream, milk, garlic, Worcestershire, dry mustard, thyme, and pepper. Bring to a simmer, then reduce heat and stir in cheeses until melted. Remove from heat.
- Drain pasta and return it to the pot. Stir in chicken, ham, and the cheese sauce. Transfer to the prepared dish.
- Combine panko, melted butter, Parmesan, and parsley and sprinkle over the pasta.
- Bake 20–25 minutes until the top is golden and the casserole is bubbly.
- Let rest 5–10 minutes before serving.
Notes
Storage:
Store leftovers covered in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition Information:
Yield: 8
Serving Size: 1
Amount Per Serving:
Calories: 721
Total Fat: 52g
Protein: 29g
Nutrition values are estimates and may vary based on ingredients and preparation.
