Chicken Cordon Bleu Pasta Bake
This Chicken Cordon Bleu Pasta Bake is a winner for comfort food season!
Servings: 4 servings
Calories: 1064kcal
Ingredients
- 6 oz. prosciutto slices, thinly sliced
- 3 cups medium shell pasta
- 6 Tbsp. butter
- 2 cloves garlic, minced
- 7 Tbsp. all-purpose flour
- 4 1/2 cups low-sodium chicken broth
- 1 Tbsp. fresh thyme leaves
- 2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/2 cup heavy whipping cream
- 1 1/2 cups shredded Gruyere cheese
- 1 lb. shredded rotisserie chicken
Instructions
- In a large pot of salted water, cook pasta al dente according to package directions. Drain. Spray a 9x13 pan or similar size baking dish with nonstick cooking spray. Set aside.
- Preheat oven to 375 degrees. Line a large baking sheet with parchment paper. Lay slices of prosciutto flat on prepared sheet and bake until crisp, about 13-15 minutes. Transfer to paper towel lined plate to drain. When cool enough to handle, crumble. Set aside.
- In a large Dutch oven, melt the 6 Tbsp. butter over medium heat. Add garlic and saute for 1-2 minutes, stirring constantly. Add the flour and whisk constantly for 2 minutes until smooth. Whisk in the chicken broth. Bring to a simmer. Add the fresh thyme, salt, pepper and the heavy cream. Reduce the heat and continue whisking until the gravy thickens (about 10-12 minutes). Remove from the heat. Add the Gruyere cheese and stir until cheese is melted. Add the pasta, crispy prosciutto and the shredded chicken and stir until well combined. Pour into prepared dish. Bake for 30-35 minutes until bubbly. Serve immediately.
Nutrition
Calories: 1064kcal | Carbohydrates: 82g | Protein: 39g | Fat: 65g | Saturated Fat: 34g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 1826mg | Potassium: 618mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1655IU | Vitamin C: 7mg | Calcium: 578mg | Iron: 4mg