This easy 30 minute recipe features all the elements and flavors of traditional chicken cordon bleu, adding a nice twist by incorporating small pasta and finishing it in the oven with a nice crispy panko crust.
Preheat oven to 400˚F.
Heat olive oil and butter in a large, oven-safe skillet over medium heat.
Add shallots and garlic. Season to taste with salt and pepper.
Cook, stirring occasionally, until shallots begin to soften, 2-3 minutes.
Add chicken and cook, stirring occasionally, just until the chicken develops a bit of color, another 2-3 minutes.
Add ham and chicken stock.
Increase heat to high and bring to a boil.
Once the stock begins to boil, add pasta and decrease the heat until it reaches a steady simmer.
Cover and cook pasta until pasta is al dente, 10-12 minutes. Stir occasionally to prevent pasta from sticking.
Uncover and stir in heavy cream. Taste and adjust the seasoning are required.
Stir in half of the Swiss cheese.
Top with remaining Swiss cheese and sprinkle with breadcrumbs.
Place in oven and bake just until the cheese is melted, and the breadcrumbs become lightly browned, 8-10 minutes.
Remove from the oven and sprinkle with fresh parsley. Enjoy!
