Chicken Cordon Bleu Pasta Recipe
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Ingredients
For the chicken:
- 3 chicken breasts, pounded to 1/4-inch thickness
- 2 tablespoons Dijon mustard
- 1 cup panko breadcrumbs
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1/2 cup olive oil
For the pasta:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 1/2 cups half-and-half
- 1/2 cup shredded Gruyre cheese
- 1 cup chopped deli ham
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons finely chopped fresh parsley
- 1 pound fettuccine pasta
Instructions
- 1
Prepare the Chicken - Gather the ingredients for the chicken.
- 2
Prepare the Chicken - Brush both sides the chicken with the Dijon mustard.
- 3
Prepare the Chicken - Mix the panko breadcrumbs with the dried thyme, salt, and pepper. Coat the chicken breasts with the panko mixture on both sides. You may need to press the breadcrumbs into the chicken to get all of them to stick.
- 4
Prepare the Chicken - Heat the oil in a large frying pan on high heat. Add the chicken to the pan and turn the heat down to medium. Fry on both sides until golden brown and the chicken is cooked through.
- 5
Prepare the Chicken - Keep the chicken breasts warm in a 200 F oven while you prepare the pasta and sauce.
- 6
Prepare the Pasta - Gather the ingredients for the pasta and sauce.
- 7
Prepare the Pasta - Cook the fettuccine according to the package directions. Heat the butter and olive oil in a large saucepan. Add the garlic and saut until fragrant, about 30 seconds to one minute.
- 8
Prepare the Pasta - Whisk in the flour and turn the heat down to low. Cook for 2 to 3 minutes, stirring frequently to cook off some of the flour taste.
- 9
Prepare the Pasta - Whisk in the half-and-half and cook until warmed through but not boiling.
- 10
Prepare the Pasta - Whisk in the Gruyre cheese, a handful at a time until the sauce is rich and creamy.
- 11
Prepare the Pasta - Add in the ham and the pasta. Cook until the pasta is coated and hot. Top with chopped parsley.
- 12
Prepare the Pasta - Place a serving of pasta on each plate and top with some or all of each chicken breast. Serve immediately with more chopped parley.
