Chicken Cordon Bleu Pasta

 

12 ounces penne pasta

2 cups Alfredo sauce, homemade or prepared

1 ½ cups diced cooked chicken breast, about 8 ounces

8 ounces cooked ham steak, diced

6 strips bacon, cooked crispy and crumbled

1 T. Creole seasoning

½ cup grated Monterrey Jack cheese

¼ cup grated Parmesan cheese

 

Position the oven rack in the middle. Lightly grease a 9 x 13-inch baking dish or cast-iron skillet with oil.

In a large pot, bring water to boil and cook pasta according to package directions. Once cooked, remove from heat, drain water, and return pasta to the pot. To the pasta, add the Alfredo sauce, chicken, ham, crumbled bacon, and Creole seasoning, and stir to combine. Reduce heat to low and heat ingredients through for 3 minutes, stirring frequently. Transfer the hot pasta mixture to the greased baking dish and top with the cheeses. Broil on low for about 3 minutes, until the cheese has melted and a golden crust has formed. Carefully remove the dish from the oven and serve immediately.