Creamy Mustard Chicken Pasta

5 from 2 votes

This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Fettuccine Alfredo.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Keyword: chicken pasta

Servings:

Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.
To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.
Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve 1/2 cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.

The amount of mustard can be adjusted based on your taste. I recommend starting conservatively and adding more if needed.
Reserve some pasta water to add to the sauce later. Pasta will keep absorbing liquid as it sits, and pasta water can be used to keep it loose while adding creaminess to the sauce.