Chicken Cordon Bleu Pasta


When I was little I absolutely LOVED the packaged Chicken Cordon Bleu. You know, the really horribly bad for you frozen stuff, that was the equivalent of frozen chicken nuggets filled with ham and cheese. It was one of my favorite things to eat. I’m embarrassed to admit that I’ve actually never had a real Chicken Cordon Bleu. One that’s made fresh, with chicken that isn’t ground and reformed. Haha.



Since I’m still on the soft food diet because of my braces, I’ve been trying to think of meals to make for Bill and myself, that are things other than chicken soup. Bill loves when I make a cream based sauce for rice pasta, so I thought he would really love a cream based sauce with cheese, ham, and chicken.



I don’t tolerate soft cheese very well, but I risked it for this recipe, because it sounded so good to me at the time. We had been at the office all day, and so I also knew I could throw this recipe together easily by picking up some already spiralized squash noodles, and an organic roast chicken at Whole Foods!



Since I enjoyed my pasta with summer squash noodles, I realized that this was also a recipe that is in line with the Ketogenic diet. We do not follow a Keto diet, but it seems to be very popular these days, so I’ve been wanting to offer some recipes on our site.



For this recipe, I sautéed minced garlic in ghee, and then I added some grass-fed heavy cream. I seasoned the cream and garlic with our Garlic and Herb blend (Shop our Organic Spices Here). Once the cream started to thicken, I added grated Gruyere cheese, and diced ham.

Once the sauce was thickened to my liking, I added fresh chopped parsley, and then poured the sauce over steamed summer squash noodles, and topped it with roast chicken breast.

This meal was very rich, and very flavorful. It was definitely a treat to have, and one we wouldn’t make often, just because we tend to avoid most dairy, but it was thoroughly enjoyed!




Chicken Cordon Bleu Pasta

This recipe is a grain-free, and Ketogenic diet friendly take on Chicken Cordon Bleu. This recipe is rich, creamy, and quite the treat for a weeknight meal!

Serves: 4

Serves: 4decrease servingsincrease servings



Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. For this recipe we used precooked chicken, but if you are cooking the chicken yourself, season with our garlic and herb blend, and roast in the oven at 450 for 20 minutes.
  2. In a large skillet, saute the garlic in the ghee over medium heat until fragrant.
  3. Add the cream to the skillet, and cook until it comes to a bubble. Allow to bubble over medium heat, stirring frequently until it starts to reduce, about 10 minutes.
  4. Turn the heat down to medium low, and allow to cook while you prepare the other ingredients, stirring often.
  5. Dice the ham, grate the cheese, and chop the parsley.
  6. For ease of getting this recipe on the table, you can also purchase spiral sliced summer squash noodles. If you are preparing the squash yourself, then now is the time you would spiral slice your squash, and set aside to be cooked closer to when the sauce is complete.
  7. Once the cream has begun to reduce, and starts to coat the back of a spoon, add the cheese to the skillet, and stir to combine.
  8. At this point you can also add the ham, as well as the Garlic and Herb seasoning.
  9. Allow the sauce to keep cooking until it is nice and thick, about 5 minutes.
  10. Add the fresh parsley to the sauce, and stir to combine.
  11. Steam the zucchini noodles, and allow the water to drain before plating.
  12. Toss the noodles with your cream sauce. Top with sliced roast chicken, and garnish with additional ham and fresh parsley.
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