This easy Chicken Cordon Bleu Pasta is perfect for a busy weeknight meal.
- 2 thinly sliced chicken breasts
- 4 oz Panko breadcrumbs
- 1 egg + 1 tsp water (egg wash)
- 1⁄4 cup flour
- 4 oz pancetta
- 1/2 tsp salt & pepper
- 1 tsp onion
- 1 tsp garlic
- 1 tsp paprika
- 1 tsp Oregano
- 3 tablespoons butter
- 1 cup heavy cream
- 1.5 cups shredded parmesan cheese
- Olive oil
Boil salted water for pasta
Combine all seasonings in a bowl.
Add 1/3 of seasoning to panko, 1/3 to flour and 1/3 directly on both sides of chicken
Set up dredge station: Flour-Egg wash-Panko
Add 2 tbsp olive oil to pan and warm over medium heat.
Fry thinly sliced chicken for 4-5mins on each side (if your slices are not super thin, I recommend cutting it in the thickest part to ensure the chicken is cooked fully)
Remove and let drain.
Add 1 tbsp butter to pan and pancetta.
Cook on medium for 3-4 mins to crisp up and then remove
Add 1 tbsp butter to pan with 1/4 cup AP flour
Whisk together and add in heavy cream, garlic powder, salt and pepper
Add in 1 cup pasta water and stir.
Add in cheese and stir until melted and smooth.
Add pasta and ham to the cheese sauce.
Slice chicken and serve on top.