Dijon Chicken and Pasta
Creamy, comforting, and full of bold flavors, this Dijon Chicken and Pasta recipe is a perfect weeknight indulgence that feels like a restaurant-quality dish. Juicy chicken breasts are seasoned to perfection with paprika, salt, and pepper, then pan-seared for a golden, flavorful crust. A luscious sauce made with Dijon mustard, heavy cream, Parmesan cheese, and a hint of lemon ties everything together, coating tender pasta in velvety deliciousness. Quick to prepare in under 40 minutes, this one-pot masterpiece is as satisfying as it is simple. Garnished with fresh parsley and extra Parmesan, it’s ideal for family dinners or cozy date nights. Perfectly keyworded for fans of “creamy pasta recipes,” “Dijon chicken dishes,” and “easy skillet dinners.”
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Recipe Information
Ingredients
- 2 pieces Chicken breast
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 cloves Garlic
- 3 tablespoons Dijon mustard
- 1 cup Heavy cream
- 0.5 cup Chicken broth
- 0.5 cup Parmesan cheese
- 0.5 teaspoon Paprika
- 1 tablespoon Lemon juice
- 12 ounces Pasta (e.g., fettuccine or penne)
- 2 tablespoons Fresh parsley
- 4 quarts Water (for boiling pasta)
- 1 tablespoon Salt (for boiling pasta)
Instructions
Bring 4 quarts of water to a boil in a large pot, adding 1 tablespoon of salt. Cook the pasta according to package instructions for al dente. Reserve 1/2 cup of pasta water before draining. Set the pasta aside.
Season both sides of the chicken breasts with 1 teaspoon of salt, 0.5 teaspoon of black pepper, and 0.5 teaspoon of paprika.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside. Cover to keep warm.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant, stirring constantly to avoid burning.
Whisk in the Dijon mustard, heavy cream, chicken broth, and lemon juice. Cook for 3-4 minutes, simmering gently until the sauce begins to thicken.
Stir in the grated Parmesan cheese and mix until melted and fully incorporated. If the sauce seems too thick, add a bit of the reserved pasta water, one tablespoon at a time, until the desired consistency is reached.
Slice the cooked chicken breasts into thin strips and return them to the skillet. Simmer in the sauce for 2-3 minutes to reheat and let the flavors meld.
Add the drained pasta to the skillet and toss gently to coat with the sauce.
Garnish with chopped fresh parsley and serve immediately, optionally with extra Parmesan cheese on the side.
Nutrition Facts
Calories |
594 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.3 g | 47% | |
| Saturated Fat | 16.3 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 22.6 g | 8% | |
| Dietary Fiber | 1.3 g | 4% | |
| Total Sugars | 1.3 g | ||
| Protein | 36.3 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 143 mg | 11% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 320 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
