Honey Mustard Chicken Pasta is an easy one-pot weeknight dinner made with tender chicken and a creamy honey mustard sauce that's rich, tangy, and never too sweet. Expect big flavor with minimal effort.
I love this Honey Mustard Chicken Pasta recipe because it hits the spot every single time. I've tested this more than a few times. Tweaked the honey, pulled back the mustard, and adjusted the cream. I wanted that perfect balance where the sauce was rich but not heavy and definitely not too sugary.
It's also a true one-pot chicken pasta, which means fewer dishes and more weeknight-friendly. The pasta cooks right into the sauce, soaking everything up. If you've made my Crock Pot Garlic Parmesan Chicken Pasta or Roasted Garlic Pasta, this sits right in that same comfort zone.
Jump to:
- Recipe Highlights
- Why The Honey Mustard Sauce Works
- Ingredient Notes and Easy Swaps
- How to Make Honey Mustard Chicken Pasta
- Expert Tips
- Must Try Honey Mustard Chicken Pasta Variations
- Storing and Reheating Tips
- Serving Suggestions
- Common Questions
- More One-Pot Chicken Recipes Like This
- One Pot Honey Mustard Chicken Pasta
Recipe Highlights
- One pot from start to finish
- Creamy honey mustard sauce that doesn't break
- Ready in about 30 minutes
- Family-friendly pasta that everyone will love
- Easy to customize with veggies or protein swaps
Why The Honey Mustard Sauce Works
This pasta sauce works because the ratio matters. A lot. We landed on a balance that keeps the sauce smooth and savory with just enough sweetness to balance the acidity without making it sweet.
We tested this with both cream and half and half. Cream won. It holds up better and gives that silky finish you expect, just like our Cajun Sausage Spaghetti has. We also tried multiple pasta shapes. Penne came out on top every time. Those ridges grab onto the sauce and don't let go, which is exactly what you want for this.
Cooking it all in one pot matters too. That starchy liquid is basically liquid gold. Pasta water for creamy sauce is doing a lot of quiet work here. It helps everything emulsify without needing extra cream or butter.
Ingredient Notes and Easy Swaps
Pasta: Penne works best, but any short pasta works fine. Our family liked it with bowtie pasta as well.
Chicken: We prefer using lean chicken breasts, but chicken thighs are our go-to substitute because they're more tender.
Mustard: Stick with Dijon because yellow mustard will throw off the flavor.
Parmesan: Use freshly grated for a smoother sauce. I learned this the hard way.
Note: You can use plain honey mustard instead of honey and Dijon. Use about ¼ cup total and adjust to taste.
See the recipe for full information on ingredients and quantities.
How to Make Honey Mustard Chicken Pasta
Step 1. Brown the chicken in a large skillet until golden.
Step 2. Add garlic and spices until fragrant. Stir in honey and Dijon to coat the chicken.
Step 3. Add pasta and broth, then simmer until the pasta is tender.
Step 4. Finish with cream and parmesan off the heat for a smooth sauce. Fold in broccoli or spinach at the end if using.
See the recipe card for more details.
Expert Tips
- Add parmesan off direct heat to avoid a grainy sauce.
- Troubleshooting: If the sauce gets grainy, remove it from the heat and stir in water or cream to smooth it out.
- Let the pasta rest for a minute before serving to allow the sauce to thicken and come together.
- Keep the simmer gentle so the sauce stays smooth and to keep the sauce from drying out.
- Stir occasionally so the pasta cooks evenly.
Must Try Honey Mustard Chicken Pasta Variations
- Gluten Free: You can use gluten-free pasta, but watch it as it cooks because it tends to absorb more liquid than regular pasta. Be prepared to add more liquid if needed.
- Lighten the sauce: Substitute half and half or milk for the cream. Be prepared, the sauce may be looser and not as rich. The Parmesan will still help it come together.
- Add Veggies: We love this pasta with broccoli. Peas and spinach are good too.
Storing and Reheating Tips
- Store in the refrigerator for up to 3 days.
- Reheat on the stove gently with a splash of broth or cream. Microwave with a damp paper towel in 30-second intervals, stirring occasionally until heated through. Add a splash of broth or cream to loosen up the cream sauce.
- I don't recommend freezing because the cream sauce will split and the pasta will become mushy.
Serving Suggestions
- A vegetable side is our go-to. We frequently enjoy this with Honey Garlic Green Beans or Roasted Green Beans and Carrots.
- Salads like our Beetroot Broccoli Salad and Strawberry Apple Salad balance the meal nicely.
- Of course, if you want something quick and refreshing, I recommend our Beet and Cucumber Salad or Beet Watermelon Salad.
Common Questions
Keep the heat low once cream is added and stir gently. Avoid boiling after the cream is added. If the sauce is too warm, the parmesan cheese will also become gritty instead of creating a creamy sauce. Also, avoiding pre-shredded Parmesan cheese will help.
Dijon. It gives balance without overpowering the sauce.
No. The honey smooths the mustard, it doesn't make it sweet.
Cut evenly and don't rush the browning. Let the chicken finish cooking with the pasta.
More One-Pot Chicken Recipes Like This
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One Pot Honey Mustard Chicken Pasta
Ingredients
- 1 tablespoon olive oil
- 1 lb chicken breasts cut into bite sized pieces
- Salt and pepper to taste
- 3 cloves garlic minced
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- 8 oz penne pasta
- 2 ¾ cups chicken broth
- ¼ cup heavy cream
- ½ cup freshly grated parmesan cheese
- 1-2 cups steamed broccoli optional
Instructions
- Heat olive oil in a large skillet over medium heat. Add chicken, season with salt and pepper. Cook until lightly browned, about 5-6 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in Dijon mustard, honey, paprika, and seasoning until the chicken is coated.
- Add pasta and chicken broth. Stir well and press pasta down so it's mostly submerged.
- Bring to a gentle boil, then reduce heat, cover, and simmer 12-15 minutes, stirring occasionally, until pasta is tender.
- Lower heat and stir in the ¼ cup cream and parmesan.
- If using broccoli or spinach, stir it in during the last 2-3 minutes.
Notes
- Refrigerate for up to 3 days.
- Reheat on the stove gently with a splash of broth or cream.
- Microwave with a damp paper towel in 30-second intervals, stirring occasionally until heated through. Add a splash of broth or cream to loosen up the cream sauce.
- Don't freeze.
- Gluten Free: You can use gluten-free pasta, but watch it as it cooks because it tends to absorb more liquid than regular pasta.
- Lighten the sauce: Substitute half and half or milk for the cream. Be prepared, the sauce may be looser and not as rich. The Parmesan will still help it come together.
- Add parmesan off direct heat to avoid a grainy sauce.
- Let the pasta rest for a minute before serving.
- Keep the simmer gentle so the sauce doesn't dry out.
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