My Chicken Cordon Bleu Pasta recipe was created in connection with my agreement as a contributor for Holland House Cooking Wines. Compensation was provided, however the opinions expressed herein are those of Life Tastes Good, and are not indicative of the opinions or positions of Holland House Cooking Wines.

Chicken Cordon Bleu Pasta has all the goodness of a traditional Chicken Cordon Bleu recipe, but is so much easier to make! You are going to LOVE this recipe!!

With the holidays upon us, I like to be prepared with some easy, yet impressive, recipes for potlucks, holiday parties, and even the occasional unexpected guest that drops in at the worst possible time. My Chicken Cordon Bleu Pasta fits the bill deliciously with a creamy white wine sauce that will have 'em wishing they could lick their plate clean! Some won't be able to resist the urge (ME!!), so it's best to serve this pasta with some crusty bread they can use <smile>.

My recipe for this Chicken Cordon Bleu Pasta was inspired by my Chicken Cordon Bleu recipe that is made on the stove-top in a skillet. It's also an easy recipe, but it does require pounding the chicken and rolling it up with ham and cheese tucked neatly inside and breading it for that crispy outside. I don't always have the time for all that, so when we got a craving for the incredible white wine sauce that goes along with my Chicken Cordon Bleu recipe, I created this dish and there's no going back!

By always having these ingredients on hand, we can enjoy the elegant flavors of Chicken Cordon Bleu any night of the week! It's easy!

Scroll down past my photo tutorial to access the ingredients and directions all in one place, if you prefer. Thanks!

Start this recipe by cooking pasta as directed on package. While the pasta is cooking, heat a 1/2 tablespoon of olive oil in a large skillet (I use a 12" skillet) over medium heat and add a cup of bread crumbs with a teaspoon of Italian seasoning. Cook until the breadcrumbs are nice and toasty. Remove from skillet and set aside until needed.

Increase the heat to mid-high and melt a tablespoon of butter in the skillet. Season the cubed chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper and add to the skillet. Allow to sear, undisturbed, for 3 minutes. When the chicken cubes have a good sear on one side, flip them over to sear the other side and add 1/2 tablespoon of freshly minced garlic with 1/2 cup of cubed ham. Cook, stirring the chicken and ham mixture an additional 3 minutes until golden brown. Check the chicken for doneness. It should be done, but if your chicken is cut on the large side, be sure to continue to cook until it is cooked through.

NOTE: I season the chicken lightly with salt at this point, as the cooking wine will add the additional salt needed to achieve the best flavor with this dish.

Add 3/4 cup of Holland House White Cooking Wine and scrape up any browned bits from the bottom of the pan. There is flavor in that brown to enhance the flavor of your dish, and deglazing is a great opportunity to get any stuck on pieces off for easier cleaning! WIN WIN!

Bring the wine to a boil and reduce it down by 1/2. This should only take about 10 minutes.

Heat 1 1/2 cups heavy whipping cream in a microwave safe dish and add 1 1/2 tablespoons cornstarch. Stir to dissolve the cornstarch and pour this mixture into the skillet. Cook until the sauce is thick and creamy, about 5-10 minutes. 

When the sauce is thickened, remove from heat and add 1/2 cup of shredded Gruyere cheese until cheese is melted into the sauce.

Add pasta and stir to combine.

Top with reserved toasted bread crumbs and put under broiler for about 2 minutes until the top is nicely toasted. Garnish with shredded Parmesan cheese and fresh basil leaves. Enjoy!

Holland House Cooking Wines are made for cooking! They have a rich, robust flavor that can take the heat and they last longer in the pantry too! Visit the Holland House website for more information about Holland House Cookings Wines and click here for even more recipe inspiration. 

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Chicken Cordon Bleu Pasta

By Life Tastes Good
Published 11/12/2015

Ingredients

• 12 ounces Casarecce pasta (or your favorite)
• 1/2 tablespoon olive oil
• 1 cup of bread crumbs - I used 3 slices of crusty Italian bread cut into cubes
• 1 teaspoon Italian seasoning
• 1 tablespoon unsalted butter
• 1 pound boneless, skinless chicken breast cut into bite sized pieces
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly cracked black pepper
• 1/2 tablespoon freshly minced garlic
• 1/2 cup cubed ham
• 3/4 cup Holland House White Cooking Wine
• 1 1/2 cups heavy whipping cream
• 1 1/2 tablespoons cornstarch
• 1/2 cup shredded Gruyere cheese
• Parmesan cheese
• Fresh basil leaves, chiffonade

Instructions

1. Cook the pasta as directed on the package.
2. While the pasta is cooking, heat a 1/2 tablespoon of olive oil in a large skillet (I use a 12" skillet) over medium heat and add a cup of bread crumbs with a teaspoon of Italian seasoning. Cook until the breadcrumbs are nice and toasty. Remove from skillet and set aside until needed.
3. Increase the heat to mid-high and melt a tablespoon of butter in the skillet. Season the cubed chicken with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly cracked black pepper and add to the skillet. Allow to sear, undisturbed, for 3 minutes. When the chicken cubes have a good sear on one side, flip them over to sear the other side and add 1/2 tablespoon of freshly minced garlic with 1/2 cup of cubed ham. Cook, stirring the chicken and ham mixture an additional 3 minutes until golden brown. Check the chicken for doneness. It should be done, but if your chicken is cut on the large side, be sure to continue to cook until it is cooked through.
4. Add 3/4 cup of Holland House White Cooking Wine and scrape up any browned bits from the bottom of the pan. There is flavor in that brown to enhance the flavor of your dish, and deglazing is a great opportunity to get any stuck on pieces off for easier cleaning! WIN WIN! Bring the wine to a boil and reduce it down by 1/2. This should only take about 5 minutes.
5. Heat 1 1/2 cups heavy whipping cream in a microwave safe dish about 30 seconds to a minute just to get it hot enough to dissolve the cornstarch. Add 1 1/2 tablespoons cornstarch. Stir to dissolve the cornstarch and pour this mixture into the skillet. Cook until the sauce is thick and creamy, about 5 minutes. When the sauce is thickened, remove from heat and add 1/2 cup of shredded Gruyere cheese until cheese is melted into the sauce.
6. Add pasta and stir to combine. Top with reserved toasted bread crumbs and put under broiler for about 2 minutes until the top is nicely toasted. Garnish with shredded Parmesan cheese and fresh basil leaves. Enjoy!

Yield: 4-6 servings
Prep Time: 10 mins.

Cook time: 20 mins.
Total time: 30 mins.

Tags: Chicken Cordon Bleu Pasta, Chicken, Pasta, Cheese, White Wine, Cooking Wine, Easy Recipe, Holiday, Skillet, Holland House

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