Creamy Honey Mustard Chicken Pasta Recipe

Honey and wholegrain mustard chicken pasta (malfadine) with chopped parsley.

Creamy Honey Mustard Chicken Pasta Recipe

A creamy chicken pasta is the ideal midweek meal, and this delicious version adds wholegrain mustard and honey into the mix. Sour cream rather than double cream brings a luxurious feel and adds a little acidity to balance the sweet honey.

Course Main Course

Cuisine European

Keyword creamy honey mustard chicken pasta, honey garlic chicken pasta, honey mustard chicken pasta

Prep Time 10

Cook Time 22

Total Time 32

Servings Servings

Calories 847kcal

Author Brian Jones

Ingredients

300 g Chicken Thigh Meat 10oz
1 Small-Medium Echalion or Banana Shallot 35g
3 Garlic Cloves
2 tablespoon Wholegrain Mustard 30g
1 tablespoon Honey 20g
½ teaspoon Dried Thyme
¼ teaspoon Salt (plus extra for boiling pasta)
2 tablespoon Olive Oil
200 g Dried Pasta 7oz
75 ml Sour Cream ⅓ Cup

Instructions

Cut the chicken thigh meat into 5mm (¼") thick strips.
Cut the shallot in half, then dice it as finely as you can.
Peel the garlic cloves and dice them as finely as you can.
Heat a 28cm or 11" frying pan over a medium heat. When it is hot, add the olive oil, followed by the shallots and garlic, then soften for 2 minutes, stirring regularly.
Add the chicken and salt, turn up the heat to medium-high and cook for 10 minutes.
Five minutes after you have added the chicken, boil the pasta in well-salted water in a 20cm or 8" saucepan. I use 1½-2 teaspoons of salt in a pan this size.

I use malfadine pasta, which takes around 10-12 minutes to cook. If you are using a pasta that requires a different cooking time, adjust the timing as appropriate.

After the chicken has been cooking for ten minutes, add the honey, mustard and dried thyme, reduce the heat to medium, and cook for a minute or two.
Stir in the sour cream, reduce the heat to low and keep the sauce warm until the pasta is cooked.
Drain the pasta, reserving around 75ml (⅓ cup) of the cooking water. Add the pasta to the sauce, stirring to coat, adding as much pasta water as needed to form a silky smooth sauce and serve immediately.

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