Creamy Dijon chicken pasta is a one pan meal that is ready in just over 30 minutes. Like my chicken pasta with sun-dried tomato, this meal is full of flavor and it’s a cinch to make.
Busy weeknights call for getting dinner on the table quickly. If I can do that with a minimum of dirty dishes, that’s a win in my book.
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Creamy Dijon chicken pasta
We all need an easy recipe that we can make to get dinner on the table without a ton of effort and this is the meal to deliver it.
I had a friend of mine test this recipe out on her family and it was a hit, so I’m hoping that it’ll also be a hit with your family.
This creamy chicken pasta made enough for 4 “normal” servings, which was great, because there are only two of us, so we had leftovers for lunch.
I recommend using a short pasta, like penne or rotini. It works better than long strands of pasta. One other thing to note – heavy cream will make a thicker sauce than half and half.
It has a higher percentage of milkfat and it’s thicker in consistency, so your sauce will be thicker. If you prefer a slightly thinner sauce, go with half and half. It’ll also save you a few calories.
How to make
This recipe comes together pretty quickly. Gather everything you’ll need so when you start cooking, you don’t have to look for ingredients – you’re ready to just dump it in and go.
This recipe uses both Dijon and whole grain mustard. Trust me, you need both. They bring completely different personalities to the party, and we want both of them.
Dijon has a bite to it and a ton of flavor. Whole grain mustard is more mellow with a smoother flavor. Together, they are magical. And really, this recipe is all about layering flavors.
- Melt butter in a large skillet, then brown the chicken.
- Flip the chicken over. Cook a few minutes, then set aside.
- Add in onions and garlic.
- Once those begin to soften, add stock, cream, mustards and pasta. Return chicken to the pan and cover.
Use a wooden spoon to scrape the bottom of the pan every so often to make sure you’re getting any little bits that stick.
About halfway through cooking, remove the lid and give the pasta a stir. I made this in my 12 inch stainless steel pan, which is my everyday skillet. I wouldn’t recommend a smaller pan because you won’t have room to move everything around.
Once your pasta is cooked, take it off the heat. Remove the chicken from the pan and let it sit for a couple of minutes before you slice it. This gives the juices in the chicken time to redistribute so they don’t end up on the cutting board.
Add it back to the pan, or serve it on top of the pasta as pictured.
Super creamy pasta with sliced chicken, cooked in one pan for minimal cleanup. Easy weeknight dinner – done.
More one pan meals
- Chicken sausage and fall vegetables
- Sheet pan chicken and vegetables
- Sheet pan chicken sausage and veggies
I really hope you love this recipe. If you make it, snap a pic and share it with me either in the Fabulous Foodie Friends Facebook group or on Instagram by tagging @pookspantry and using hashtag #pookspantry.
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- 2 tbsp. unsalted butter
- 1 lb. chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tsp. kosher salt (I use Diamond Crystal)
- 1/2 tsp. ground black pepper
- 2 tbsp. all-purpose flour
- 2 cups chicken stock
- 1/2 cup heavy cream or half and half (see notes)
- 1 tbsp. Dijon mustard
- 1 tbsp. whole grain mustard
- 1/2 lb. short pasta (penne, rotini, etc.), about 2 1/2 cups
- -fresh herbs for garnish, optional
- In a 12 inch pan over medium heat, melt 2 tbsp. butter.
- Season chicken breasts with salt and pepper, then place in pan. Cook chicken until browned (about 6 - 7 minutes). Flip over and cook an additional 2 - 3 minutes, then remove from pan and set aside.
- Add onions and garlic, cook until onions begin to soften (about 6 - 8 minutes). Turn down heat if onions begin to brown too much.
- Sprinkle flour over onions and garlic. Stir around to coat and let it cook for about 1 minute.
- Whisk in chicken stock, heavy cream and both mustards. Season with a little more salt and pepper.
- Stir well to combine, then add pasta and chicken to pan.
- Cover and cook over medium/medium-low heat (light simmer, not boiling) until pasta is cooked. (Timing will depend on pasta - check box for cook time)
- Remove from heat and let chicken and pasta rest for a minute or two; then uncover, remove chicken to cutting board and slice. Serve with pasta and sauce.
Heavy cream will result in a thicker, richer sauce than half and half. If you prefer a thinner, "lighter" sauce, use half and half.
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Serving Size:1/4 recipe
Amount Per Serving: Calories: 543Total Fat: 24gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 150mgSodium: 994mgCarbohydrates: 36gFiber: 2gSugar: 5gProtein: 45g
Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.
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