Feb 052016

Easier than regular Chicken Cordon Bleu with the added bonus of pasta! I really enjoyed this recipe.

I modified the recipe some. With our love of garlic, I added a bit more along with more ham, pepper and parsley. Due to the salt in ham, I took salt out of the ingredients, so you might want to salt to your taste.

If you don’t like swiss cheese, you can use a different cheese. I think it would taste pretty yummy with provolone.

One Pan Chicken Cordon Bleu Pasta
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  1. 2 Tablespoons olive oil
  2. 1 Tablespoon garlic, minced
  3. 2 chicken breasts, cut into 1" inch cubes
  4. 1/2 pound diced ham
  5. 3 cups rotini pasta
  6. 1 cup water
  7. 2 cups chicken broth
  8. 1 teaspoon onion powder
  9. 1/2 teaspoon pepper
  10. 8 ounces Swiss cheese, sliced or shredded
  11. 1/2 cup breadcrumbs
  12. 1 Tablespoon dried parsley
  1. Heat olive oil over medium heat. Add garlic and cook for 1 minute.
  2. Add chicken and cook until lightly browned. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add ham, pasta, water, chicken broth, pepper and onion powder. Stir
  4. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  5. Remove pan from heat and add Swiss cheese. Stir until melted.
  6. Top with breadcrumbs and place under the broiler for 5 minutes.
  1. If you don't want to use the broiler, toast breadcrumbs in a skillet before sprinkling over pasta.
Adapted from I Heart Naptime
Adapted from I Heart Naptime
Kryson's Kreations http://krysonskreations.com/

Apr 102015

We love alfredo, so I was super excited when I ran across this recipe. So much easier and faster! I love not having to boil the pasta separate and heat up the house even more during the summer months.

This recipe isn’t quite as rich as the old way I used to make alfredo, but it’s rich enough. I don’t think I’ll ever go back to the old way. I’m excited to try it with crab and see how it turns out.

One Pan Chicken Broccoli Alfredo
Serves 6
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Total Time
35 min
Total Time
35 min
  1. 3 Tablespoons Olive Oil
  2. 2 pounds boneless, skinless chicken breasts
  3. pepper to taste
  4. 12 oz bag frozen broccoli
  5. 3 cloves garlic, minced
  6. 2 cups chicken broth (I make mine with Better Than Bouillon if I don’t have some premade)
  7. 1 1/2 cups heavy cream
  8. 8 oz penne or other small pasta
  9. 2 Tablespoons Italian seasoning
  10. 2 cups fresh shredded real parmesan cheese or 1 cup pre-grated parmesan cheese
  1. Cut chicken into bite size pieces and season with pepper.
  2. Lightly brown chicken in olive oil over medium heat. Don’t cook through. The chicken will continue to cook while it simmers.
  3. Add broccoli and garlic. Cook for about a minute. Don’t worry about the broccoli still being frozen. It will cook while it simmers.
  4. Add chicken broth, heavy cream and uncooked pasta.
  5. Bring to a boil. Cover and simmer for 25 minutes or until pasta is tender.
  6. Remove from heat. Add parmesan cheese and Italian seasoning.
  7. Enjoy!
  1. Don’t like broccoli? Try a different vegetable or omit completely.
Adapted from Melissa’s recipe at No. 2 Pencil
Kryson's Kreations http://krysonskreations.com/

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