Chicken Cordon Bleu with Swiss Cheese Sauce - A Cheesy, Comforting Delight!

Steam curls up from the valve and your stomach starts talking back. You catch the valve hiss, that telltale sign your pressure cooker is doing its thing. It’s kinda like a countdown to dinner, and you're already imagining that creamy sauce wrapping every bite of pasta you gonna toss.

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As you wait, you spot that steam and it’s kinda like the kitchen is telling you dinner’s almost ready. The kitchen fills with that warm smell that makes you wanna just drop whatever you’re doing and grab a fork. It’s a good kinda tease, that’s for sure.

You feel your patience tested but in a good way. Pressure build is your best friend here, speeding things up without losing any of that rich, cheesy flavor you crave. You know this skillet meal gonna be worth the wait, and soon enough, you’ll be digging into something real comforting.

What Makes Pressure Cooking Win Every Round

• You get tasty meals done way quicker than stove-only cooking.
• The flavor gets locked in thanks to that pressure build.
• It’s a one-pot kinda deal, which means less mess for you.
• You don’t gotta babysit it—just set the timer and chill.
• The texture of chicken and pasta turn out just right, soft but not mushy.
• You can do a slow release or quick release depending on your mood or schedule.
• Natural release lets flavors settle in while you tidy up.

What Goes Into the Pot Today

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• 1 (12 ounce) package bowtie pasta
• 2 tablespoons butter
• 1 cup chicken broth
• 2 cups half and half
• 2 (10 ounce) cans cream of chicken soup
• 1 teaspoon honey mustard
• ¼ teaspoon onion powder plus salt and pepper to taste
• 3 tablespoons sour cream
• 2 cups cooked rotisserie chicken, chopped
• 2 cups deli ham, chopped or leftover ham diced up
• 8 slices Swiss cheese
• 1 ¼ cups Italian Panko bread crumbs

All these ingredients mix together to make that smooth, creamy sauce and hearty filling that’s totally satisfying. The Swiss cheese melts perfect with the ham and chicken for that classic cordon bleu vibe you love.

Your Complete Cooking Timeline

• Step 1: Cook the bowtie pasta according to package directions on the stove. When it’s just tender, drain and set aside. This takes about 8-10 minutes. You kinda wanna keep it just al dente so it doesn’t get mushy later.
• Step 2: In a large skillet over medium heat, melt the butter until it’s bubbly and fragrant. This gets your base going.
• Step 3: Pour in the chicken broth, half and half, and cream of chicken soup. Stir gently until everything’s smooth and creamy.
• Step 4: Stir in the honey mustard, onion powder, salt, and pepper. You’ll get a good simmer going here. The steam starts rising and you catch the valve hiss like a dinner alarm.
• Step 5: Add the sour cream and stir it into your sauce until fully combined and thickened.
• Step 6: Mix in the chopped rotisserie chicken and deli ham. Give it a good stir so all that protein gets heated through.
• Step 7: Toss in the cooked pasta and mix everything so the pasta gets coated in that luscious sauce. Serve hot, maybe throw some Swiss cheese on top or sprinkle some herbs if you want to dress it up a bit.

Smart Shortcuts for Busy Days

You can totally save time by grabbing pre-cooked rotisserie chicken instead of cooking chicken from scratch. It adds big flavor with zero hassle.

Next, swapping in canned cream of chicken soup means you skip making a roux or heavy cream sauce from the ground up. It works real good for that creamy texture you want.

Lastly, using deli ham you already have or leftover ham from a big meal makes prep faster and it kinda boosts your whole meal with savory notes you can taste.

Your First Taste After the Wait

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When you scoop that first bite, you catch the creaminess that makes you wanna close your eyes and savor it. The sauce isn’t too thick or thin, just right to coat the pasta thoroughly.

You spot juicy chunks of chicken and ham all through, each piece tender and juicy, giving you little pockets of flavor with every bite.

The Swiss cheese melts into everything, adding just a little nutty tang that sets this dish apart from your usual pasta dinners. It sorta makes it feel fancy but without the fuss.

Every forkful feels comforting and warm, kinda like a hug from the kitchen you didn’t even know you needed. You sense the balance of spices and cream just hits all the right spots.

Your Leftover Strategy Guide

If you got leftovers, first thing is to cool them down to room temp before you stash them in an airtight container. Refrigerate within two hours to keep everything fresh.

You can store your pasta in the fridge for up to 3 days. When reheating, add a splash of milk or broth to loosen up the sauce so it’s not dry or clumpy.

For longer storage, pop leftovers in the freezer in a freezer-safe container. They keep good for about 1 month. Thaw overnight in the fridge and reheat gently to keep the creamy texture intact.

What People Always Ask Me

• Can I use a different pasta shape? Heck yeah, you can swap in penne or rotini. Just watch the cooking time so it doesn’t overcook.
• What if I don’t have rotisserie chicken? No problem, cooked chicken breasts or thighs work fine. Just chop them up small so they mix well.
• Can I make this dairy-free? You could try swapping half and half for coconut milk and pick dairy-free sour cream. It won’t be exactly the same but still tasty.
• How do I do the release on my pressure cooker? The recipe kinda goes stove-top skillet style but if you wanna pressure cook the pasta and sauce, use quick release so pasta doesn’t get mushy.
• Can I add veggies? Sure, spinach or peas go well. Stir them in at the end just to keep ’em fresh.
• How do I make it more crispy on top? Toss some Panko bread crumbs mixed with melted butter over the top and broil it a few minutes after cooking for a nice crust.

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30 Minute Skillet Chicken Cordon Bleu Pasta

This comforting skillet pasta combines rotisserie chicken, deli ham, and melty Swiss cheese in a creamy sauce — all ready in just 30 minutes for a quick cordon bleu-inspired meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Cuisine Mediterranean

Servings 6 people

Calories 520 kcal

Equipment

• 1 Skillet Large

Ingredients

  

Main ingredients

• 1 (12 ounce) package bowtie pasta
• 2 tablespoons butter
• 1 cup chicken broth
• 2 cups half and half
• 2 (10 ounce) cans cream of chicken soup
• 1 teaspoon honey mustard
• ¼ teaspoon onion powder plus salt and pepper to taste
• 3 tablespoons sour cream
• 2 cups rotisserie chicken cooked, chopped
• 2 cups deli ham chopped or leftover ham diced
• 8 slices Swiss cheese
• 1 ¼ cups Italian Panko bread crumbs

Instructions

 

Instructions

• Cook the bowtie pasta according to package directions on the stove. Drain and set aside.
• In a large skillet over medium heat, melt the butter until bubbly and fragrant.
• Pour in chicken broth, half and half, and cream of chicken soup. Stir until smooth.
• Add honey mustard, onion powder, salt, and pepper. Simmer the mixture.
• Stir in sour cream until fully combined and sauce thickens.
• Mix in chopped rotisserie chicken and deli ham. Heat through.
• Add cooked pasta and stir to coat with the sauce.
• Serve hot. Optional: top with Swiss cheese or herbs.

Notes

Store leftovers in airtight container. Reheat with splash of milk or broth to retain creamy texture.