Go Back
–+ servings
Honey mustard chicken alfredo pasta

Creamy Honey Mustard Chicken Alfredo pasta

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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 850 kcal

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.

Notes

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. Chicken is safe to eat when it reaches an internal temperature of 165°F (74°C).

Nutrition

Calories: 850kcalCarbohydrates: 50gProtein: 55gFat: 42.5g
Keyword alfredo, autumn pasta, chicken alfredo, creamy pasta, creamy pasta sauce, easy dinner, easy pasta, honey mustard, honey mustard chicken, quick dinner, quick pasta
Tried this recipe?Let us know how it was!