Chicken Cordon Bleu Skillet

This recipe takes the French-Swiss classic and transforms it into a one pot meal (or nearly one, if you don't count cooking the pasta 😉). All in one skill you'll get tender chicken, thick-cut ham and pasta covered in sinfully cheesy sauce that will make you forget all about the original.

Made this? Let us know how it went in the comments below!

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Yields: 4 - 6
Prep Time: 0 hours 15 mins
Total Time: 0 hours 35 mins
1 lb.


4 tbsp.

unsalted butter


cloves garlic, minced

3 tbsp.


4 c.

chicken broth

1 c.

heavy cream

kosher salt

Freshly ground black pepper

1 tsp.

mustard powder

2 c.

shredded rotisserie chicken

1 c.

thick-cut ham, chopped

2 c.

shredded Gruyere

1/2 c.

grated Parmesan

1 tbsp.

fresh parsley, chopped

  1. Preheat oven to 400°.
  2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
  4. Remove skillet from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
  5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.
John Komar
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