Chicken Cordon Bleu Pasta Skillet

• 8 oz pasta
• 1 lb boneless chicken breasts, cubed
• 4 oz deli ham, diced
• 1 cup heavy cream
• 1 cup shredded Swiss cheese
• 1/2 cup shredded Parmesan cheese
• 1 cup frozen peas
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 tbsp butter
• 1 tsp paprika
• Salt and pepper to taste
• 2 tbsp olive oil

Steps

1. 1 Heat olive oil and butter in a large skillet over medium heat.
2. 2 Add diced onion and cook until translucent.
3. 3 Add minced garlic and cook for 1 minute.
4. 4 Season chicken with salt, pepper, and paprika, then add to skillet and cook until browned.
5. 5 Add diced ham and cook for another 2 minutes.
6. 6 Push chicken and ham to the sides, add pasta and enough water to cover pasta, bring to a boil, then reduce to simmer until pasta is al dente.
7. 7 Stir in heavy cream, frozen peas, and Swiss cheese until well combined and cheese is melted.
8. 8 Remove from heat, stir in Parmesan cheese, and let sit for 2 minutes before serving.

Equipment

• Large skillet with lid
• Wooden spoon

Variations

• Substitute chicken with turkey for a leaner option.
• Add mushrooms for an earthy twist.

Substitutions

• Use milk instead of heavy cream for a lighter version.
• Substitute Swiss cheese with mozzarella if needed.

Pairings

• Caesar salad
• Steamed broccoli

Nutrition

Tips

• Use whole wheat pasta for a healthier option.
• For extra flavor, add a splash of white wine when cooking the chicken.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk or cream over low heat.

Freezing: Freezes well for up to 2 months. Thaw in the refrigerator overnight before reheating gently on the stove.

Serving Suggestions

• Serve with a side Caesar salad.
• Pair with crusty bread for dipping in the creamy sauce.

FAQ