This oven baked 5-ingredient chicken cordon bleu pasta is exactly what my father-in-law requested for his 70th birthday dinner… and now it’s the only thing he asks for when we offer to host. It has all the comforting flavors of classic chicken cordon bleu—chicken, ham, and Swiss—wrapped up in a super simple, creamy baked pasta. No fussy breading, no standing at the stove. Everything gets stirred together, poured into a casserole dish, and baked until golden and bubbly. It’s the kind of cozy, Midwest-style comfort food that feels special enough for a birthday, but easy enough to pull off on a weeknight after work.
This pasta is rich and cozy, so I like to balance it with something fresh and crunchy. A simple green salad with a tangy vinaigrette or a bagged Caesar salad kit works perfectly on busy nights. Steamed or roasted green beans, broccoli, or asparagus also pair really well with the creamy Swiss sauce. If you’re feeding a crowd (or celebrating a big birthday), add some warm garlic bread or a crusty baguette to soak up the extra sauce, and finish with something light and fruity for dessert to round out the meal.
Oven Baked 5-Ingredient Chicken Cordon Bleu PastaServings: 6
Ingredients
12 oz dry penne pasta
3 cups cooked chicken breast, chopped or shredded
8 oz deli ham, chopped
3 cups shredded Swiss cheese, divided
3 cups jarred Alfredo sauce (about 2 standard 15-oz jars)
Directions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside. This is the same size pan I use when I make it for my father-in-law’s birthday so there’s plenty to go around.
Bring a large pot of salted water to a boil. Add the penne and cook 2 minutes LESS than the package directions for al dente (it will finish cooking in the oven). Drain the pasta well and return it to the pot.
While the pasta is still hot in the pot, pour in the Alfredo sauce and add 2 cups of the shredded Swiss cheese. Stir until the cheese starts to melt and everything is coated in a creamy sauce.
Add the chopped cooked chicken and chopped ham to the pot. Gently stir until the meat is evenly distributed throughout the saucy pasta. Taste a piece of pasta and, if needed, season lightly with salt and black pepper (optional, not counted in the 5 ingredients).
Pour the chicken cordon bleu pasta mixture into the prepared 9x13-inch baking dish, spreading it out into an even layer. Use the back of a spoon to nudge the chicken and ham so they’re not all hiding underneath.
Sprinkle the remaining 1 cup shredded Swiss cheese evenly over the top of the pasta. Don’t worry if it’s not perfectly even—those little bare spots get deliciously golden and bubbly in the oven.
Bake uncovered in the preheated oven for 20–25 minutes, or until the edges are bubbling and the top is melted and lightly golden in spots. If you like a deeper golden top, you can broil it on high for 1–2 extra minutes, watching closely so it doesn’t burn.
Remove the casserole from the oven and let it rest for about 5–10 minutes. This helps the sauce thicken slightly so the scoops hold together better when you serve. Use a large spoon to scoop generous portions, making sure each serving gets plenty of chicken and ham in the creamy Swiss sauce.
Serve warm straight from the baking dish. If you’re making this ahead for a special dinner, you can assemble the casserole up to the baking step, cover, refrigerate for up to 24 hours, then bake (adding 5–10 extra minutes if it’s going into the oven cold).
Variations & Tips
To keep this a true 5-ingredient recipe, I rely on the Alfredo sauce for seasoning, but you can absolutely dress it up. Stir in 1–2 teaspoons Dijon mustard and a pinch of garlic powder to the sauce and cheese mixture for more classic chicken cordon bleu flavor. If you like a crunchy top, sprinkle seasoned breadcrumbs or crushed buttery crackers over the Swiss before baking (this would be a 6th ingredient). You can also swap part of the Swiss cheese for mozzarella, provolone, or Gruyère if that’s what you have on hand, or use rotini, shells, or rigatoni instead of penne. For extra protein, use rotisserie chicken to save time on busy nights. To lighten it up a bit, use a light Alfredo sauce and add in a couple of handfuls of baby spinach with the pasta so it wilts into the bake. Food safety tips: If you’re cooking chicken specifically for this recipe, make sure it reaches an internal temperature of 165°F (74°C) before chopping. Cool cooked chicken in the fridge within 2 hours and use within 3–4 days. If assembling ahead, keep the casserole refrigerated until baking and do not leave it at room temperature for more than 2 hours. When reheating leftovers, heat until the center is steaming hot (165°F) and store leftovers covered in the fridge for up to 3 days.
