Chicken Cordon Bleu Pasta 

Cooking Instructions

1. Bring a large pot of generously salted water to a boil. Once boiling, stir in the pasta and cook to al dente according to package directions. Scoop out 1 cup pasta cooking water and reserve. Drain the pasta and return it to the pot, covered, off the heat.
2. Meanwhile, melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the panko. Cook, stirring, until the panko is golden brown, 2 to 3 minutes. Season with salt and pepper and transfer to a small bowl.
3. Carefully wipe out the skillet. Pat chicken dry with paper towels and season all over with salt and pepper. Turn heat to medium and add the oil. Add chicken and cook, turning once, until browned and cooked through, about 8 minutes per side. Remove to a large plate. Stir in Canadian bacon and cook, stirring a couple times, until starting to brown, 3 to 4 minutes. Remove to the plate with the chicken.
4. Add the remaining 3 tablespoons of butter to the skillet. Once melted, whisk in the flour for 1 minute. Add the wine and bring to a simmer, scraping any of the browned bits from the bottom of the pan. Cook for 1 minute, then slowly whisk in the milk. Bring to a simmer and cook, stirring frequently, until slightly thickened, 2 to 3 minutes. Turn off the heat and stir in the Dijon and cheese, until melted. Season sauce with salt and pepper.
5. Thinly slice the chicken. Transfer the chicken, all but ⅓ cup of the Canadian bacon, and any of their juices to the pot of drained pasta. Pour the sauce on top and gently toss with tongs, adding some of the pasta water as needed, until the noodles are coated. Serve immediately, topped with the remaining Canadian bacon and toasted panko.