Throw the meat in the pot and 4 other ingredients. You get a creamy, savory meal so delicious your husband will ask for it every week.

For a bit more complexity without adding fuss, you can stir in a teaspoon of Dijon mustard or a splash of dry white wine to the cream of chicken soup before it goes over the cheese; both play beautifully with Swiss and ham. If you like a slightly lighter feel, swap one can of cream of chicken soup for a can of cream of mushroom or a lower-sodium version. For extra protein and texture, use a mix of chicken breasts and boneless, skinless thighs. You can also change the cheese—Gruyère or a blend of Swiss and provolone will give you a deeper, nuttier flavor while staying true to the cordon bleu spirit. If you prefer a baked finish, transfer the finished pasta to a casserole dish, sprinkle with buttered breadcrumbs and a little extra shredded Swiss, and broil for a few minutes until golden and bubbly. To stretch the dish further or sneak in vegetables, fold in a cup of thawed frozen peas or steamed broccoli florets with the hot pasta. Finally, if you need to make it ahead, cook the chicken, ham, cheese, and soup mixture in the slow cooker, cool, and refrigerate; reheat gently and stir in freshly cooked pasta just before serving so the bowties stay pleasantly firm.