Description

A creamy and cheesy one-pan pasta inspired by Chicken Cordon Bleu, made with tender chicken, smoky ham, pasta, and Swiss cheese for a comforting and easy weeknight meal.

Ingredients

2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
Salt and pepper to taste
2 cloves garlic, minced
1 cup diced ham
2 cups uncooked penne pasta
2 1/2 cups chicken broth
1 cup heavy cream
1 tablespoon Dijon mustard
1/2 teaspoon onion powder
1 1/2 cups shredded Swiss cheese
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (optional, for garnish)

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Instructions

Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook until browned and cooked through, about 5-6 minutes.
Add garlic and diced ham to the skillet. Cook for 2-3 minutes until fragrant and ham is lightly browned.
Stir in uncooked pasta, chicken broth, heavy cream, Dijon mustard, and onion powder. Bring to a boil.
Reduce heat to a simmer, cover, and cook for 12-15 minutes or until pasta is tender and most of the liquid is absorbed, stirring occasionally.
Stir in Swiss cheese and Parmesan cheese until melted and the sauce is creamy.
Remove from heat, garnish with fresh parsley if desired, and serve hot.

Notes

You can substitute Swiss cheese with mozzarella or provolone for a different flavor.
Use rotisserie chicken for a quicker version of the recipe.
Adjust the amount of cream for a lighter or richer sauce.