Cheesy Chicken and Ham Pasta

The ultimate comfort food fusion combines the beloved flavors of chicken cordon bleu with creamy pasta in this satisfying one-pot meal. Each forkful delivers perfectly cooked penne coated in a velvety sauce, accompanied by tender chunks of chicken and savory ham, all brought together with melted Swiss cheese. This clever twist on a classic transforms an elegant dish into an achievable weeknight dinner without sacrificing any of the signature flavors.

I discovered this recipe when looking for new ways to use leftover ham during the holidays. The way the Swiss cheese melts into the sauce creating silky strings with each bite reminds me of the traditional cordon bleu my grandmother used to make, but with much less effort.

Essential Ingredients

• Chicken Breasts: Choose fresh, evenly sized pieces for consistent cooking. Pat dry before cutting
• Ham: Select high-quality ham with good marbling for the best flavor. Avoid ultra-thin deli slices
• Penne Pasta: Look for bronze-die pasta with ridged surfaces to better hold the sauce
• Swiss Cheese: Buy a block and grate it fresh for superior melting. Pre-shredded cheese won't blend as smoothly
• Half-and-Half: Use full-fat for the creamiest sauce. The higher fat content prevents curdling
• Dijon Mustard: Choose authentic Dijon for its sharp, tangy flavor that cuts through the richness

Detailed Instructions

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Step 1:

Prepare the Base: Cut chicken into 1-inch cubes, ensuring even sizes. Dice ham into similar-sized pieces. Finely chop onion and mince garlic. Have all ingredients measured and ready before starting. Heat a large pot over medium-high heat.

Step 2:

Cook the Proteins: Heat olive oil until shimmering. Add seasoned chicken pieces, avoiding overcrowding. Cook until golden brown, about 4-5 minutes. Add ham cubes and cook for an additional 2-3 minutes. Remove mixture and set aside, keeping warm.

Step 3:

Create the Sauce Base: Lower heat to medium and add butter. Once melted, add diced onions and cook until translucent. Add minced garlic and cook just until fragrant. Sprinkle flour over the mixture, stirring constantly. Cook the roux for 1-2 minutes to remove raw flour taste.

Step 4:

Build the Cream Sauce: Gradually whisk in chicken broth, ensuring no lumps form. Slowly add half-and-half while continuously stirring. Stir in Dijon mustard, thyme, and parsley. Let sauce simmer until it starts to thicken. Season with salt and pepper to taste.

My family's favorite part of this dish is how the ham adds little bursts of saltiness throughout the creamy pasta. The first time I made it, my daughter said it was like having her favorite grilled ham and cheese sandwich in pasta form.

The Art of Sauce Making

A perfectly smooth sauce starts with a well-made roux. Taking time to cook the flour removes any raw taste and creates a silky texture.

Temperature Control

Maintaining medium heat while making the sauce prevents the dairy from curdling and allows the cheese to melt evenly.

Making Ahead

While best served fresh, you can prep the chicken and ham ahead of time. Store them separately in the refrigerator until ready to use.

Serving Suggestions

This rich pasta pairs beautifully with a crisp green salad or steamed broccoli to balance the meal.

After perfecting this recipe over many family dinners, I've found that the key to its success lies in patience when building the sauce and using quality ingredients. The way all the elements come together - the tender chicken, savory ham, creamy sauce, and perfectly cooked pasta - creates a comforting meal that's both sophisticated and satisfying. Whether you're feeding a family or wanting leftovers for lunch, this pasta never disappoints.

Frequently Asked Questions

→ What type of pasta works best?

Penne is ideal, but you can use any medium-sized pasta like rotini, fusilli, or bow ties. They all hold the sauce well.

→ Can I use leftover ham?

Yes! Leftover ham works great. Just dice it into small cubes and use the same amount as the recipe calls for.

→ What can I substitute for half and half?

Mix equal parts whole milk and heavy cream, or just use whole milk for a lighter version.

→ Can I make this ahead?

You can prep ingredients ahead, but the sauce is best made fresh. Reheat leftovers gently with a splash of milk.

→ Why is my sauce grainy?

This usually happens if the cheese is added while too hot. Remove from heat first and stir in cheese gradually.