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Chicken Cordon Bleu Pasta Bake

Prep Time15 mins
Cook Time20 mins
Total Time35 mins



  • 1 lb pasta shape of choice such as penne or rotini
  • 2 Tbsp butter
  • 2 Tbsp all-purpose flour
  • 1/3 cup white wine (optional)
  • 3 cups milk
  • 2 cups Swiss cheese (or monterey jack), shredded
  • salt
  • black pepper
  • 2 cups chicken cooked, diced
  • 3/4 cup deli ham cut into 1" squares


  • 2 Tbsp butter melted
  • 1/2 cup panko breadcrumbs
  • 1/2 Tbsp dried parsley


  • Preheat oven to 375F.
  • In a large pot, heat water to a boil and cook pasta as per package directions until al dente. Drain and set aside when done.
  • In a medium saucepan, heat the butter until melted over medium low heat. Add the flour and whisk to combine. Cook until the roux is a light golden color, whisking occasionally, approximately 3-4 minutes.
  • Add the white wine to the roux mixture and cook until reduced by half, approximately 3-5 minutes.
  • Add the milk to the white wine and roux mixture. Whisk to combine. Cook until heated through.
  • Add 1 1/2 cups of the cheese to the milk mixture and stir until melted in. (Reserve the other 1/2 cup of cheese for assembly). Season to taste with salt and black pepper.
  • Combine the pasta, cheese sauce, chicken, and ham in a large pot. Stir to combine.
  • Spread half of the pasta mixture in a large baking dish. Top the pasta layer with the 1/2 cup of reserved shredded cheese.
  • Fill the dish with the rest of the pasta.
  • In a small bowl, combine the melted butter, panko breadcrumbs, and dried parsley. Stir to combine.
  • Sprinkle the breadcrumbs across the top of the pasta.
  • Bake the pasta until heated through and the breadcrumbs are starting to turn a light golden brown, approximately 20 minutes. If the breadcrumbs are darkening too fast, cover the dish with aluminum foil. Serve warm.


White wine is optional however it adds a great flavor to the sauce.