Chicken Cordon Bleu Pasta


  1. Preheat oven to 350 degrees.
  2. Cook pasta according to package directions and drain.
  3. Meanwhile, in a large saucepan, heat heavy cream and cream cheese over medium heat until smooth, stirring occasionally. Stir in 1 cup cheese, onion powder, garlic powder, salt and black pepper until blended.
  4. In a large bowl, combine chicken, bacon, ham and pasta. Add sauce and toss to coat. Transfer to a greased 13x9 inch baking dish.
  5. Sprinkle with remaining cheese and top with breadcrumbs. Bake uncovered 18-22 minutes until cheese is melted and golden.


  • 3 Tbsps. bread crumbs, dry
  • 1 1/2 cups cheese shredded, Swiss
  • 1/2 tsp. garlic, powder
  • 2 cups Nature's Best Dairy® Cream, Heavy
  • 1/2 tsp. onion powder
  • 1/4 tsp. pepper, black
  • 3/4 cup Ridgecrest® Bacon, Applewood Slice(s), cooked and crumbled
  • 3/4 cup Ridgecrest® Ham, fully cooked
  • 1 package Roma® Pasta, Cavatelli
  • 3 cups West Creek® Chicken, Breast(s), Boneless Skinless, cooked and sliced
  • 8 oz. West Creek® Cream Cheese, softened and cubed