This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Chicken Fettuccine Alfredo. The tangy mustard sauce pairs perfectly with tender chicken and al dente pasta, making it a crowd-pleasing dish for any night of the week.

If mustard is not your thing, take a look at our classic Creamy Pasta Sauce recipe.

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A recipe I created for chicken in wine and mustard sauce consistently gets rave reviews. The most common question I get asked about that recipe is what to pair the chicken with.

And while I recommend serving it with a potato mash or rice, I always thought that mixing the sauce with pasta would also work. The only way to know for sure is to test it, right? The recipe I am sharing to day is a delicious result of that test.

Chicken breasts tossed in a creamy white wine and mustard sauce, then mixed in with tagliatelle or fettuccine. This chicken pasta recipe has a bit of an edge due to the mustard used. I personally loved how the This is an affiliate link.Dijon mustard balances out the cream sauce!

Just don’t expect it to taste like an Alfredo sauce. It looks similar but the taste is quite different!

close up of creamy mustard chicken pasta

Creamy Mustard Pasta Sauce

The sauce itself is too delicious for words, perfect comfort food. It’s also so versatile! As I already mentioned, it works well with chicken. It is wonderful with salmon. And as it turns out it flavours the pasta brilliantly.

A mix of dry white wine, Dijon mustard and heavy cream come together beautifully and add an unexpected zing to the pasta. And somewhat surprisingly, there is no cheese in this sauce.

The flavour comes from garlic, shallots and thyme, cooked in olive oil. The heavy cream is balanced out by the dry white wine and the tangy Dijon mustard. It might be an unusual flavour combination for pasta but it’s a delicious one!

Recipe Tips and Notes

As I’ve already mentioned, mustard taste might be a bit much for some, so adjust the quantity according to your taste. I recommend anywhere between 1 tablespoon and 2 tablespoons but start on the conservative side.
I used skinless chicken breast for this recipe, but other sources of protein like salmon, shrimp or scallops would be wonderful too, or chicken thighs. You can also add in vegetables like spinach or broccoli.
I also prefer using shallots for delicate cream sauces. They cook much faster and have a milder taste compared to onions, which need longer time and might remain a bit crunchy by the end of the cooking time.
Dry white wine like Sauvignon Blanc, Chardonnay or Pinot Grigio are great in this chicken pasta. Or you can use This is an affiliate link.dry vermouth. It keeps in a cupboard for ages, although it’ll preserve its flavour better if refrigerated. If you don’t use wine in your cooking regularly, it’s a great option.
A long, thick pasta like This is an affiliate link.fettuccine or tagliatelle is perfect for the sauce and gets coated by it in just the right way. But a robust short shape like This is an affiliate link.penne pasta can also work. The recipe will also work with whole wheat and gluten-free pasta if that is your preference.
Finally, I always reserve some pasta water to add to the sauce later. Pasta keeps absorbing liquid as it sits, so it often needs a bit more right before serving as it starts to look dry all of a sudden. That’s when you can stir in a splash of the cooking liquid to loosen the sauce.

Serving suggestions

This is a creamy and rich pasta, which means it will benefit from side dishes that are lighter and add a little bit of zest. To go with creamy pasta, I love to serve Tuscan Panzanella Salad or Caprese Salad.

And of course, Garlic Bread always goes down well with pasta! And sprinkle with a little fresh parsley, both for flavour and because it looks lovely! Black pepper can be a good add as well.

top down view of creamy chicken pasta in a pan

Storage and leftovers

Pasta might be a weeknight dinner hero, but its leftover game really does let us down. It’s just never the same after cooling and reheating. We work so hard to make al dente pasta, but it just can’t hold that perfect chew when its not fresh, especially after sitting in a sauce.

Still, even if not at its best, this creamy chicken pasta is too good to waste, so keep what you have leftover in an This is an affiliate link.airtight container for up to 3 days in a fridge. Reheat in a microwave or on your stovetop in a This is an affiliate link.saucepan over medium heat, with a splash of water or chicken broth to keep the sauce loose if you feel it’s needed.

Freezing pasta dishes that have been tossed in sauce as this one has is not recommended. It can taste fine, but freezing will alter the texture of the sauce. The sauce might curdle and pasta will become overcooked when reheating, so best to keep this one unfrozen.

Favourite creamy pasta recipes