Chicken Cordon Bleu Pasta

For those who have been to Firehouse Pizzeria in Bountiful, Logan or Smithfield Utah you know this dish. I have tried a few different recipes and switched around a couple things and this is what I have come up with.

For the Pasta:
1 box (16 oz) Penne Rigate Noodles
3 Chicken breasts, cooked and shredded (You can either bake or grill)
1 C Real Crumbled Bacon (Or , you can cook your own and shred it)
1 (4 oz) Can mushrooms
For the Sauce:
1/4 C Butter (1/2 Cube)
½ tsp minced garlic (or 1 clove, minced)
2 C Heavy Cream
½ tsp pepper
½ C Fresh Parmesan (Found in refrigerated cheese section of store)
2 C Mozzarella (You will save 1 C cheese to pour over top so don’t mix it all in with the sauce)
1 C Green onion, chopped

1- Cook Chicken (and bacon if not using crumbled bacon) and shred ( I usually do this while cooking dinner the night before, I just bake it)
2- Preheat oven to 350 degrees
3- Cook noodles according to package directions
4- While noodles are cooking make sauce
Melt butter in medium saucepan over medium/low heat. Add garlic, cream, and pepper. Bring mixture to a simmer. Stir often. Add the parmesan and simmer for 8 - 10 minutes or until it has thickened and is smooth. Add 1 C mozzarella and stir until smooth.
5- Drain pasta and add the remaining ingredients for pasta
6- Mix sauce and pasta ingredients and pour into a 9 X 13 pan
7- Sprinkle 1 C of mozzarella and1 C green onion over top and bake for 15 minutes or until cheese is melted.
8- Enjoy!

Print Recipe Here


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