Chicken Cordon Bleu Pasta

By spend with pennies

Ingredients

6 ounces egg noodles (measured dry, about 3 cups)
1 tablespoon salted butter
¼ teaspoon dried thyme leaves
1 pound boneless skinless chicken breasts (cubed)
¼ teaspoon salt
4 ounces cream cheese (cubed)
½ teaspoon onion powder
½ teaspoon garlic powder
1â…" cups reduced sodium chicken broth
1 teaspoon cornstarch
1 teaspoon Dijon mustard (or ½ teaspoon dry mustard powder)
¾ cup shredded Swiss cheese
3 ounces deli ham (chopped)
3 tablespoons Panko bread crumbs
1 tablespoon salted butter
1 tablespoon grated Parmesan cheese

Prep Time20mins
Cook Time25mins
Servings4

Instructions

Heat a skillet over medium-high heat. Add Panko, butter, and parmesan cheese. Cook, stirring frequently, for 2 to 3 minutes or until golden brown. Transfer to a bowl for serving.

Cook the egg noodles according to package directions. Drain but do not rinse.

In a large skillet, melt the butter and thyme over medium-high heat. Season the chicken with salt and add it to the skillet. Cook until browned and cooked through, about 6 minutes. Transfer to a bowl.

Reduce the heat to medium and add the cream cheese, onion powder, and garlic powder. Stir until the cream cheese is smooth. Whisk the chicken broth and cornstarch. Add to the skillet with the mustard and whisk until smooth. Simmer uncovered 2 to 3 minutes or until slightly thickened.

Add the chicken with any juices, cheese, and ham. Stir well to combine until the cheese is melted. Stir in the egg noodles and simmer 1 minute more. Taste and season with additional salt and pepper if desired.

Spoon the pasta into bowls and top with the parmesan crumbs.