Chicken Cordon Bleu Pasta

Today’s recipe is one I found back in 2008 from Blogging, It’s What’s for dinner! It was a recipe sounded interesting to me, Chicken Cordon Bleu in a pasta form. At the time, I was thinking this pasta also looked quick and simple. It’s definitely turned into a keeper.

The Monterrey Jack Cheese and sour cream gave this sauce the right degree of tanginess. There is also a couple cans of cream of chicken soup as part of the base. It helps make a creamy and flavorful sauce. I do like to add some milk to this sauce, otherwise it turns out quite thick.

Instead of putting the sauce over the pasta, I just toss it all together before serving. Use whatever small pasta you like. I used penne.

This recipe is a good one to use up any leftover ham you may end up with from Easter. This dish uses both cooked chicken and ham. That’s how it makes cordon bleu pasta.

• CHICKEN
• HAM
• CREAM OF CHICKEN SOUP
• SOUR CREAM
• SHREDDED MONTERREY JACK CHEESE
• PASTA
• MILK

Chicken Cordon Bleu Pasta

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• Author: Laura
• Total Time: 20 minutes
• Yield: 4–6 servings 1x

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Ingredients

Units USM Scale 1x2x3x

• 2 cups cooked, diced chicken
• 6 oz deli ham, diced **
• 2 cans cream of chicken soup
• 8 oz sour cream
• 2 cups shredded Monterrey Jack cheese
• cooked pasta (I used a 16 oz box of penne)
• milk (I need to add some to make the sauce the right consistency)

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Instructions

1. Combine all ingredients in a medium sauce pan until cheese is melted, smooth, and creamy.
2. Serve over whatever pasta you like. I used penne and tossed the pasta and the sauce together. You can just spoon it over the past if you like. Seves 4-6.

Equipment

Knife Set

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stock pot

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Notes

** Canadian bacon would also be good, instead of deli ham

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Chicken
• Method: Stove Top
• Cuisine: American

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This is the original phot from this post when it was first posted in September 2008.