Honey Mustard Chicken Pasta

Sweet and tangy honey mustard chicken pasta is my answer when dinner needs to be both quick and crowd-pleasing. The sauce is creamy but not heavy and wraps perfectly around every bite of tender chicken and pasta. It is one of those recipes that looks like you spent far more time on it than you really did.

When I first threw this together on a rushed evening I was amazed at how every plate was wiped clean. Now it is a go to comfort meal whenever someone needs a little extra cheer.

Ingredients

• Penne pasta: Brings a familiar bite and holds the creamy sauce beautifully. Look for authentic Italian brands if possible for the best texture.
• Diced chicken: Transforms everyday pasta into a protein packed main dish. Use boneless skinless chicken breasts or thighs for the most tender result.
• Honey mustard: Delivers a one two punch of sweetness and tang. Choose a quality honey mustard for richer flavor and fewer artificial ingredients.
• Heavy cream: Turns the sauce luxuriously smooth. I always use fresh cream for the richest texture.
• Chicken broth: Helps thin the sauce and boosts savory notes. I prefer low sodium so I can season to taste.

Instructions

Cook the Pasta:

Boil a large pot of water and season generously with salt. Add penne and cook until just al dente (this means the pasta is still a little firm in the center). Drain and set aside but do not rinse. This keeps the pasta ready to soak up the flavors of the sauce.

Cook the Chicken:

Cut the chicken into bite sized cubes. Heat a large skillet over medium high and add a little oil. Add the chicken in a single layer and sauté until each piece is golden on all sides and just cooked through. Do not move them too much in the beginning so they develop a good sear.

Make the Sauce:

Lower the heat to medium. Add the honey mustard right into the skillet with the cooked chicken and stir so the pieces are coated. Next pour in the chicken broth to deglaze loosening any browned bits from the bottom of the pan for added flavor. Finish with heavy cream stirring slowly so the sauce stays silky.

Simmer and Thicken:

Let everything simmer gently for a few minutes. The sauce should slightly thicken and evenly coat the chicken. Taste and adjust with salt and a touch of black pepper if you like.

Combine and Serve:

Tip in the cooked penne pasta and toss thoroughly until each piece is glossy with sauce. Scoop into bowls and serve immediately while piping hot.

Honey mustard is my secret weapon in this recipe. It always reminds me of family picnics growing up where that little jar was passed around for everything. The flavor brings a little nostalgia and a lot of warmth to this creamy dish.

Storage Tips

Cool leftovers before storing in an airtight container. The pasta keeps in the fridge for three days and reheats well on the stove with a splash of extra broth or cream to loosen the sauce. If you want to freeze it portion into freezer safe containers and thaw overnight before reheating.

Ingredient Substitutions

Feel free to swap penne for any sturdy pasta you have like rigatoni or rotini. For an even faster meal use rotisserie chicken instead of cooking your own. Greek yogurt can stand in for some of the heavy cream if you want to lighten things up without sacrificing creaminess.

Serving Suggestions

Round out the meal with a crisp green salad and warm crusty bread. Sometimes I add steamed green beans or a handful of baby spinach to the skillet for more color and nutrition.

A Little History

Honey and mustard have been friends in kitchens for centuries. The American version of honey mustard sauce popped up in the 1970s and it has been sneaking into salads and sandwiches ever since. In pasta it is a natural fit melting into the creamy base and making the dish both familiar yet just a bit special.

Seasonal Adaptations

In summer add fresh cherry tomatoes or blanched green beans for brightness. Come fall stir in roasted butternut squash cubes for sweetness. Winter calls for chopped kale or spinach folded in at the end for a hit of greens.

Success Stories

My neighbor borrowed this recipe once and now it is her standby for potlucks. Even picky kids dig in thanks to the sweet tang of the sauce. I have had more than one friend text for the recipe after tasting just one forkful.

Freezer Meal Conversion

Double the batch and freeze half in a casserole dish. Thaw in the fridge overnight then reheat covered in the oven until bubbling. Sometimes I sprinkle a bit of cheese on top for a bubbly finish.

This pasta is sure to become a regular in your dinner rotation. Enjoy every creamy tangy bite.

Common Recipe Questions

→ Can I substitute the penne with another pasta shape?

Yes, any short pasta like fusilli or rigatoni pairs well with the sauce and chicken.

→ What greens work best with this dish?

Spinach and green beans blend seamlessly, adding freshness and texture.

→ Is there a dairy-free option for the sauce?

You can replace heavy cream with coconut cream or a non-dairy alternative for a similar texture.

→ Can I use pre-cooked chicken?

Yes, stir in shredded or diced cooked chicken toward the end to warm through.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.