Chicken Cordon Bleu Skillet


  • 1 lb. penne
  • 4 tbsp. unsalted butter
  • 2 cloves garlic, minced
  • 3 tbsp. flour
  • 4 c. chicken broth
  • 1 c. heavy cream
  • kosher salt
  • Freshly ground black pepper
  • 1 tsp. mustard powder
  • 2 c. shredded rotisserie chicken
  • 1 c. thick-cut ham, chopped
  • 2 c. shredded Gruyere
  • 1/2 c. grated Parmesan
  • 1 tbsp. fresh parsley, chopped


  1. Preheat oven to 400°.
  2. In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
  3. In a large skillet over medium heat, melt butter. Add garlic and cook until fragrant, about 2 minutes. Sprinkle in flour and cook until slightly golden, 2 minutes more. Pour in chicken broth and heavy cream and bring to a boil. Season with salt and pepper, then add mustard powder. Reduce heat to medium-low and simmer until liquid coats the back of a spoon, 10-12 minutes.
  4. Remove skillet from heat and stir in cooked pasta, chicken, ham, and Gruyere. Sprinkle top with Parmesan.
  5. Bake until warmed through, 13-15 minutes. For a golden top, broil for an extra 2-3 minutes. Garnish with parsley.