Ingredients
Units
Scale
- 3 tablespoons olive oil, plus more as needed
- 1/4 cup breadcrumbs
- 2 boneless, skinless chicken breasts, cubed
- Kosher salt and black pepper, to taste
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 1/2 cups heavy cream, plus more if needed
- 1 pound pasta
- 2 cups cooked ham, cubed
- 1 tablespoon dijon mustard
- 2 cups swiss cheese, shredded
- Parsley, to garnish
Instructions
- In a large pot or heavy, high-walled skillet over medium-high heat, warm a tablespoon of olive oil. Add in the breadcrumbs and toast, mixing occasionally. If needed, add additional olive oil, and cook until crunchy, about 5 minutes. Spoon the toasted breadcrumbs onto a paper towel lined plate to cool.
- Add 2 tablespoons of olive oil to the pot and let warm. Season the chicken breast chunks generously with salt and pepper and add to the pot. Cook until browned but not cooked through, about 1 minute on each side. Add in the garlic and saute until fragrant, about 30 seconds.
- Add in the chicken broth, heavy cream, pasta, ham, and dijon mustard. Stir to combine. Bring the mixture to a gentle boil and then reduce to a simmer and cover.
- Cook, covered, for 15 minutes, then remove the cover, stir, and continue to cook, uncovered, until the pasta is al dente. Stir in the swiss cheese and mix well to combine. Add additional cream, if needed.
- Serve warm, with parsley to top.
- Prep Time: 15 mins
- Cook Time: 25 mins