Creamy Dijon Chicken Pasta
Creamy Dijon chicken pasta is a one pan meal that is ready in about 30 minutes.
Servings: 4 servings
Calories: 543kcal
Ingredients
- 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
Instructions
- 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.
Video
Notes
Heavy cream will result in a thicker, richer sauce than half and half. If you prefer a thinner, "lighter" sauce, use half and half.
Nutrition
Serving: 1/4 recipe | Calories: 543kcal | Carbohydrates: 36g | Protein: 45g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 9g | Cholesterol: 150mg | Sodium: 994mg | Fiber: 2g | Sugar: 5g