Chicken Cordon Bleu Cavatelli Pasta Bake

Chicken Cordon Bleu Cavatelli Pasta Bake

Servings: 6 Preparation: 30 Mins


  • 1 package (19 oz.) Celentano Cavatelli
  • 2 cups heavy cream
  • 1 package (8 oz.) cream cheese, softened and cubed
  • 1 ½ cups shredded Swiss cheese (divided)
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 cups sliced, cooked chicken breast
  • ¾ cup crumbled, cooked bacon
  • ¾ cup cubed, fully cooked ham
  • 3 tablespoons dried breadcrumbs


Preheat oven to 350. Bring a large pot of water to a boil. Cook cavatelli according to package instructions, once cooked drain and set aside. Meanwhile, in a large saucepan, heat heavy cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup of the Swiss cheese, onion powder, garlic powder, salt and black pepper; stir until cheese is melted. In a large bowl, mix together the chicken, bacon, ham and pasta. Add the sauce and toss to coat. Transfer to a greased 13×9 inch baking dish. Sprinkle with remaining Swiss cheese and top with breadcrumbs. Bake uncovered 18-22 minutes until cheese is melted and golden. Let rest for 5-10 minutes before serving.

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