Looking for a comforting, indulgent pasta dish? This creamy honey mustard chicken Alfredo is your perfect go-to recipe. Packed with layers of flavor from the combination of honey, mustards, and garlic in a creamy delicious pasta sauce, this dish is sure to become a favorite. The best part is that it’s easy to prepare and perfect for weeknight dinners or impressing guests.
Honey mustard chicken Alfredo is a comforting, versatile dish enjoyed year-round, but it's especially popular during cooler months when people crave rich, warming meals. It’s perfect for cozy fall and winter dinners or special occasions like family gatherings. This creamy pasta dish can also be a crowd-pleaser during holidays such as Thanksgiving or Christmas, offering a flavorful yet easy-to-make option for entertaining. Its indulgent nature makes it a great choice for any celebration or hearty weeknight meal.
If you are looking for more creamy, cozy, comforting pasta dishes then I have you covered! Try my Creamy Garlic Parmesan Steak pasta recipe for a similar sauce to this honey mustard chicken Alfredo with some delicious steak. Another delicious creamy pasta is my Creamy Chorizo and Prawn pasta. If you are looking for another pasta with chicken, try my Gigi Hadid Spicy Chicken Vodka pasta.
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Ingredients
Honey Mustard Chicken ingredients
Chicken Breasts - Lean yet flavorful, chicken breasts are ideal for this dish. When pan-seared, they develop a lovely golden crust that seals in all the marinade flavors.
Paprika - I love using paprika because it adds a gentle smoky undertone that balances the sweetness of the honey and the richness of the cream. It also enhances the golden color of the chicken.
Garlic Salt - A great alternative to regular salt, garlic salt infuses both saltiness and a subtle garlic flavor, making the chicken even more savory.
Oregano - Oregano gives a herby depth, tying together the sweetness of honey and the sharpness of the mustards.
Dijon Mustard & Wholegrain Mustard - Dijon mustard offers a smooth, tangy flavor, while wholegrain mustard adds texture and a pop of extra sharpness. I love the combination of these two mustards for their complexity and bite.
Honey - The honey balances out the sharp mustards, creating a perfect harmony of sweet and tangy. It also helps caramelize the chicken as it cooks, giving a delicious crust.
Alfredo Pasta Sauce ingredients
Rigatoni - Rigatoni is my pasta of choice here because its ridges help trap all the creamy Alfredo sauce, ensuring every bite is packed with flavor.
Shallot - I prefer using shallots over onions in this dish because they are milder and sweeter, adding a subtle background flavor that complements the garlic without overpowering the dish.
Butter & Garlic - The base of any good Alfredo sauce! Butter adds richness, while garlic infuses the sauce with its signature aromatic taste.
Musard - Adding mustard to the Alfredo sauce brings a tangy, sharp flavor that cuts through the creaminess, balancing out the richness
Heavy Cream & Parmesan - This combo is essential for creating the creamy Alfredo sauce. The cream brings a luxurious texture, and the parmesan adds a salty, nutty sharpness that thickens the sauce.
Chili Flakes - A pinch of chili flakes brings just a hint of heat to contrast with the creaminess, adding an extra layer of complexity.
See recipe card for quantities.
Instructions
Honey Mustard Chicken method
- Step 1: Start by flattening your chicken breasts for even cooking. In a large mixing bowl, combine the chicken with paprika, garlic salt, oregano, wholegrain mustard, Dijon mustard, and honey. Mix until the chicken is well coated. This marinade infuses the chicken with a sweet, tangy, and herby flavor, making every bite delicious.
- Step 2: Heat some olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and caramelized. Remove from the pan and keep warm in the oven on low heat while the sauce cooks or set aside.
Creamy Alfredo Pasta sauce method
- Step 1: Begin boiling the rigatoni in salted water according to the package instructions. In the same pan the chicken was in, add butter and let it melt, incorporating the flavorful bits left behind by the chicken. Sauté the shallot over medium-high heat for 3-4 minutes until soft and fragrant, then add minced garlic, oregano, and chili flakes, and stir for an additional minute.
- Step 2: Pour in the heavy cream, season with salt and pepper, add 1 teaspoon mustard, then stir well. Slowly add the grated parmesan, stirring until the sauce thickens slightly and becomes smooth.
- Step 3: Toss the cooked rigatoni into the sauce, adding a little pasta water if needed to reach your desired consistency. The ridges in the rigatoni help the sauce cling to the pasta, ensuring maximum flavor in every bite.
- Step 4: Slice the cooked chicken and place it on top of the rigatoni. Garnish with extra parmesan and some fresh parsley.
Hint: Try not to over cook the chicken by flattening the chicken breasts evenly to ensure they cook quickly and stay juicy. Overcooking will dry them out, so aim for golden brown on the outside while keeping the inside tender. Rest the chicken before slicing to lock in moisture and preserve flavor. To know when the chicken is fully cooked, use a meat thermometer to check the internal temperature. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).
Substitutions
Chicken ingredient substitutions
Paprika - If you don't have paprika, try smoked paprika for a more intense smoky flavor, or cayenne pepper if you want a bit of heat.
Garlic Salt - You can use a mix of garlic powder and sea salt in equal parts as a substitute. For a fresher twist, try using freshly minced garlic with regular salt.
Oregano - Swap it with Italian seasoning or thyme for a slightly different herbal flavor. Basil or rosemary would also work, but be aware they offer distinct flavors.
Dijon Mustard - Yellow mustard can be used if needed, though it’s milder and more acidic. For a more intense option, spicy brown mustard is a good alternative.
Wholegrain Mustard - If you’re out of wholegrain mustard, you can replace it with more Dijon mustard, but if texture is important, try adding horseradish or even a dash of stone-ground mustard.
Honey - Maple syrup or agave nectar are great honey alternatives. You could also try brown sugar or molasses for a deeper sweetness.
Chicken Breasts - Substitute with chicken thighs for a juicier result, or even use turkey breast for a leaner option. If you’re vegetarian, tofu or seitan would work well when seasoned similarly.
Pasta Sauce substitutions
Rigatoni - Almost any pasta will do here! Try penne, fettuccine, or even spaghetti. For a gluten-free option, go for gluten-free pasta or even zoodles (zucchini noodles).
Shallot - If you don’t have shallots, use a small yellow onion or red onion. For a sweeter substitute, try leeks.
Butter - Swap it with margarine or even olive oil for a dairy-free version. Coconut oil also works, but it will give a slight coconut flavor.
Garlic - In place of fresh garlic, you can use garlic powder or even garlic paste. If you want to avoid garlic altogether, shallots can provide a mild, savory base.
Heavy Cream - For a lighter option, you can use half-and-half, coconut cream, or even a mix of cream cheese and milk. Greek yogurt could also be a tangy substitute.
Parmesan - Grana Padano or Pecorino Romano are great alternatives. For a dairy-free version, try nutritional yeast or a vegan parmesan substitute.
Chili Flakes - Use cayenne pepper for more heat or paprika for a milder kick. If you want no heat, you can skip this, or use black pepper for a subtler spice.
Variations
Spicy - Add extra heat by increasing the chili flakes and incorporating a tablespoon of hot sauce or sriracha into the sauce. It gives the Alfredo a fiery kick, which complements the sweetness of the honey mustard chicken in this spicy honey mustard chicken alfredo.
Vegetarian - Swap the chicken for roasted vegetables like zucchini, bell peppers, and mushrooms. Coat the veggies in the honey mustard marinade and roast them until caramelized. The vegetables add texture and flavor, making this a great meat-free option.
Bacon - Add crispy bacon to the dish for an extra savory element. Fry up chopped bacon before cooking the chicken, then use the bacon fat in place of olive oil for frying the chicken, enhancing the dish with a rich, smoky flavor to the honey mustard chicken alfredo.
Equipment
Mixing bowl
Cutting board
Storage
To store this Honey Mustard Chicken Alfredo, first let the dish cool completely. Transfer it to an airtight container and store it in the refrigerator for up to 3 days. When reheating, add a splash of milk or cream to loosen the sauce and prevent it from drying out. Heat in a saucepan over low heat, stirring occasionally, until warmed through. You can also add it to the microwave for 3 minutes, stirring half way through.
You can also freeze this dish. Place it in a freezer-safe container, leaving space for expansion, and freeze for up to 2 months. When ready to enjoy, thaw in the refrigerator overnight before reheating. Avoid freezing for longer as cream-based sauces can sometimes split, but adding a bit of cream when reheating can help restore the sauce's consistency.
Top Tip
Use fresh parmesan. Pre-grated parmesan often contains anti-caking agents that prevent it from melting smoothly. Freshly grating parmesan directly into the sauce ensures a smoother, creamier Alfredo. It also has a more vibrant flavor, which enhances the overall richness of the dish.
FAQ
Honey mustard offers a balance of sweet and tangy flavors. The honey provides a smooth sweetness, while the mustard adds a sharp, slightly spicy kick, making it both rich and flavorful.
Chicken Alfredo is creamy, rich, and savory. It features tender chicken paired with pasta, coated in a luxurious garlic Parmesan cream sauce, offering comforting and indulgent flavors.
Enhance Alfredo by using fresh Parmesan, adding garlic, and seasoning with salt and pepper. Incorporating lemon zest or fresh herbs like parsley or basil can brighten the flavors, while a dash of chili flakes adds subtle heat.
Related
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Pairing
These are my favorite dishes to serve with this honey mustard chicken alfredo:
Recipe
Creamy Honey Mustard Chicken Alfredo pasta
Equipment
- 1 Large skillet
- Mixing bowl
- Cutting board
- Large Pot
Ingredients
Chicken marinade
- 4 chicken breasts or two large breasts sliced through the middle to make two thinner breasts
- 1 tablespoon Paprika
- 1 teaspoon Garlic salt
- 1 teaspoon Oregano
- 1 teaspoon Dijon musard
- 1 teaspoon Wholegrain mustard
- 1 tablespoon Honey
- 1 teaspoon olive oil
Pasta sauce
- 350 g Rigatoni 12oz
- 2 Shallots finely diced
- 1 tablespoon Butter
- 2 cloves garlic minced
- ¾ cup heavy cream 175ml
- 50 g Parmesan
- 1 teaspoon Chili flakes
- 1 teaspoon oregano
Instructions
- Start by flattening your chicken breasts for even cooking. In a large mixing bowl, combine the chicken with paprika, garlic salt, oregano, wholegrain mustard, Dijon mustard, and honey. Mix until the chicken is well coated. This marinade infuses the chicken with a sweet, tangy, and herby flavor, making every bite delicious. Let the marinade sit for 10 minutes while you chop the shallot, mince the garlic and grate the parmesan.4 chicken breasts, 1 tablespoon Paprika, 1 teaspoon Garlic salt, 1 teaspoon Oregano, 1 teaspoon Dijon musard, 1 teaspoon Wholegrain mustard, 1 tablespoon Honey
- Heat some olive oil in a large skillet over medium-high heat. Add the marinated chicken breasts and cook for about 3-4 minutes on each side, or until golden brown and caramelized. Remove from the pan and keep warm in the oven on low heat while the sauce cooks or set aside.1 teaspoon olive oil
- Begin boiling the rigatoni in salted water according to the package instructions. In the same pan the chicken was in or a separate pan, add butter and let it melt, incorporating the flavorful bits left behind by the chicken. Sauté the shallot over medium-high heat for 3-4 minutes until soft and fragrant, then add minced garlic, oregano, and chili flakes, and stir for an additional minute.350 g Rigatoni, 2 Shallots, 1 tablespoon Butter, 2 cloves garlic, 1 teaspoon oregano, 1 teaspoon Chili flakes
- Pour in the heavy cream, season with salt and pepper, add 1 teaspoon mustard, then stir well. Slowly add the grated parmesan along with a small ladle of pasta water, stirring until the sauce thickens slightly and becomes smooth.¾ cup heavy cream, 50 g Parmesan
- Toss the cooked rigatoni into the sauce, adding a little pasta water if needed to reach your desired consistency. The ridges in the rigatoni help the sauce cling to the pasta, ensuring maximum flavor in every bite.
- Slice the cooked chicken and place it on top of the rigatoni. Garnish with extra parmesan and some fresh parsley.
