Chicken Cordon Bleu Pasta

This Chicken cordon bleu pasta recipe is the perfect meal to make for dinner tonight. It’s easy to make and tastes delicious! You won't believe how good this pasta tastes until you've tried making it yourself. This is going to become one of those go-to recipes for pasta that is just a bit extra but still simple to prepare.

This is going to be one of those recipes that you can take to a potluck, bring to someone who needs a dinner delivered, or just the right creamy pasta dish for dinner. If you like this recipe, then you should also check out our one-pot garlic parmesan chicken bowtie pasta recipe. It's a tasty idea that is ideal for adding to your menu. A bit lighter option would be this easy 30-minute pasta chicken primavera dish.

white bowl on wood table filled with chicken cordon bleu pasta

What Should I Serve With This Chicken Pasta?

Whenever I am making something like chicken cordon bleu pasta, my go-to is to serve fresh crusty bread. The bread is great for adding a filling side and soaking up some of the sauce of the pasta. I happen to love this homemade cheesy garlic bread recipe for almost any pasta dish, this included.

You will also want to serve some vegetables with this chicken pasta. While a simple salad may be a classic option, you may also appreciate roasted broccoli and cauliflower instead. Of course, you can serve green beans, broccoli, asparagus, or carrots. Sauteed spinach would be a simple-to-make and fast side dish to serve with this pasta instead if you prefer.

sliced chicken breasts on pasta with parsley

Ingredients

1 pound tortiglioni, tubular pasta
1 pound boneless skinless chicken breasts
4 ounces Panko breadcrumbs
1 large egg
1 teaspoon water
½ cup all-purpose flour
4 ounces pancetta
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon dried oregano
1 cup heavy cream
1 ½ cup shredded parmesan cheese
2 tablespoons unsalted butter
2 tablespoon olive oil

raw chicken breasts on cutting board by glass bowls of ham breadcrumbs and spices

Handy Kitchen Tool

round white bowl of pasta with chicken and parsley on top

How to Make Chicken Cordon Bleu Pasta

In a large stockpot, bring salted water to a bowl.

Cook pasta according to package directions, until al dente. Drain, reserving 1 cup of the pasta water, and then set aside.

Using three shallow bowls, add ¼ cup flour to one, the panko to one, and the egg and water to the third bowl. Whisk the egg and water together.

In a small bowl, combine the salt, pepper, onion powder, garlic powder, paprika, and oregano then set aside.

Whisk ⅓ of this spice lend into the flour, ⅓ into the panko, and then season the chicken breasts with the remaining spice blend.

seasoned chicken breasts on cutting board by bowl of panko bowl of flour and bowl of eggs

In a large skillet, heat the olive oil over medium heat.

While the oil heats, dredge the chicken breasts first in flour, then in egg, and finally in the panko breadcrumbs.

Fyr the chicken for 4 to 5 minutes per side, or until cooked through and 165°F internally.

chicken breasts in skillet with one cooked and the second raw

Once cooked, remove from the pan and set aside to drain on paper towels.

two browned chicken breasts in white skillet

To the skillet, add 1 tablespoon of the butter along with the pancetta. Cook over medium heat for 3 to 4 minutes until the pancetta is crisp, then remove from the pan and set aside to drain on paper towels.

To the same skillet, add an additional 1 tablespoon of the butter.

Once the butter has melted, whisk in the remaining ¼ cup flour.

wooden spoon stirring flour into butter in skillet

When the butter and flour are combined, whisk in the heavy cream and remaining garlic powder, salt, and black pepper.

Stir in the pasta water and whisk to combine.

Add the cheese and stir until it has melted.

Then, add the pasta and cooked pancetta to the sauce.

Serve with sliced chicken on top.

side of white bowl of chicken cordon bleu pasta

Frequently Asked Questions

What is the Blue in Chicken Cordon Bleu?

Chicken Cordon Bleu is a French dish that typically consists of a chicken cutlet (or other meat) that is stuffed with ham and cheese, then breaded and either fried or baked.

So what is the Blue in Chicken Cordon Bleu? Bleu refers to the French term blue ribbon. A blue-ribbon dish is one that has defeated all others in a contest. This is a recipe that is truly worth its blue-ribbon title. Combining the deliciousness of chicken cordon bleu with this pasta and sauce creates an amazing award-winning dish.

What is the Difference Between Chicken Cordon Bleu and Chicken Kiev?

The main difference between chicken cordon bleu and chicken kiev is that chicken cordon bleu has ham and cheese inside of it, while chicken kiev is butterflying a chicken breast and stuffing it with garlic butter. The only thing that is the same with these two chicken dishes is that the chicken breasts are butterflied and then stuffed. That and of course, they are both incredible.

What Type of Pasta is Best For This Recipe?

You can use any kind of pasta that you like. I recommend using small tubular pasta as this holds the sauce well. You want small noodles that will pair well with the size of the chicken and ham in the pasta. Penne, tortiglioni, or bowtie noodles are great for this chicken cordon bleu pasta.

More Easy Pasta Recipes

While this is a fantastic combination of flavors, you might also enjoy one of these other pasta recipes instead. Make sure you bookmark them, pin them to a Pinterest board, or print the recipes to make soon!

📖 Recipe

Yield: 6

Chicken Cordon Bleu Pasta

A delicious spin on a classic, this chicken cordon bleu pasta recipe is fast, tasty, and kid-friendly! A perfect weeknight dinner idea!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

1 pound tortiglioni, tubular pasta
1 pound boneless skinless chicken breasts, pounded or sliced thin
4 ounces Panko breadcrumbs
1 large egg
1 teaspoon water
½ cup all-purpose flour, divided
4 ounces pancetta
½ teaspoon salt, divided
½ teaspoon black pepper, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried oregano
1 cup heavy cream
1 ½ cup shredded parmesan cheese
2 tablespoons unsalted butter
2 tablespoon olive oil

Instructions

In a large stockpot, bring salted water to a bowl.
Cook pasta according to package directions, until al dente. Drain, reserving 1 cup of the pasta water, and then set aside.
Using three shallow bowls, add ¼ cup flour to one, the panko to one, and the egg and water to the third bowl. Whisk the egg and water together.
In a small bowl, combine the salt, pepper, onion powder, garlic powder, paprika, and oregano then set aside.
Whisk ⅓ of this spice lend into the flour, ⅓ into the panko, and then season the chicken breasts with the remaining spice blend.
In a large skillet, heat the olive oil over medium heat.
While the oil heats, dredge the chicken breasts first in flour, then in egg, and finally in the panko breadcrumbs.
Fyr the chicken for 4 to 5 minutes per side, or until cooked through and 165°F internally. Once cooked, remove from the pan and set aside to drain on paper towels.
To the skillet, add 1 tablespoon of the butter along with the pancetta. Cook over medium heat for 3 to 4 minutes until the pancetta is crisp, then remove from the pan and set aside to drain on paper towels.
To the same skillet, add an additional 1 tablespoon of the butter.
Once the butter has melted, whisk in the remaining ¼ cup flour.
When the butter and flour are combined, whisk in the heavy cream and remaining garlic powder, salt, and black pepper.
Stir in the pasta water and whisk to combine.
Add the cheese and stir until it has melted.
Then, add the pasta and cooked pancetta to the sauce.
Serve with sliced chicken on top.