Chicken Cordon Bleu Pasta

Bring a large pot of water to a boil, salt it and cook the pasta al dente according to the directions on the package. Reserve 1-2 cups of pasta water before draining.

Meanwhile, heat the olive oil in a large, deep pan or Dutch oven and melt the butter in it.

Add the chicken and cook for 5-6 minutes over medium heat until slightly golden. Remove the chicken from the pan with a slotted spoon and set it aside.

Add the onion to the same pan and cook for 2-3 minutes until translucent.

Add the ham and cook for 1-2 minutes, then stir in the minced garlic and continue to cook for a further minute.

Add the dry white wine to deglaze the pan and cook for 1-2 minutes until the alcohol evaporates.

Stir in the wholegrain mustard, then add the half and half (single cream). Add a bit of the reserved pasta water if it looks too thick, and allow the sauce to bubble for a couple of minutes.

Add the cooked chicken back to the pan, then add the cooked pasta and toss well to cover it in the sauce.

Stir in the Gruyere cheese, season to taste and serve immediately with freshly chopped parsley on top if you like.

Equipment Needed

Spice Level:

Allergens