Mouthwatering Honey Mustard Chicken Alfredo

You know those nights when you want comfort food but can’t decide between your favorites? That’s exactly how this recipe came to be. I was craving both chicken alfredo and honey mustard chicken, and thought “why not combine them?” It might sound a bit different at first, but trust me on this one.

The creamy alfredo sauce pairs surprisingly well with the sweet and tangy honey mustard, and the chicken brings it all together. It’s become one of those recipes I make when I want something familiar but with a little twist. My kids actually cheer when they see me getting the ingredients out – and that’s saying something!

If you’re like me and enjoy playing around with classic recipes, this one’s right up your alley. It’s simple enough for a weeknight dinner but interesting enough to serve to guests who appreciate trying something new.

What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and take on flavors really well. You can use either regular-sized chicken breasts (which you’ll want to cut in half horizontally) or chicken cutlets that are already thinly sliced. If you’re finding that your grocery store’s chicken breasts are super thick, don’t hesitate to pound them to an even thickness – this helps them cook more evenly and faster. Fresh chicken is great, but if you’re using frozen, just make sure it’s completely thawed and patted dry with paper towels before you start cooking to help get a nice golden crust.

Options for Substitutions

This recipe can be adjusted with several easy swaps if you’re missing ingredients:

• Chicken breast: You can use chicken thighs instead – they’re actually more forgiving and stay juicier. Just cook them for a few minutes longer. Turkey cutlets work too!
• Rigatoni: Any medium to large pasta shape works great here – try penne, ziti, or even fettuccine. Just stick to the same cooking time on the package.
• Heavy cream: For a lighter version, use half-and-half, but you’ll need to cook it a bit longer to thicken. Don’t substitute milk though – it’s too thin for this sauce.
• Shallots: No shallots? Use 1/4 cup finely diced red or yellow onion instead.
• Parmesan cheese: While fresh Parmesan is best, you can use Romano cheese or even Pecorino. Pre-grated Parmesan works too, but the sauce might not be as smooth.
• Mustards: If you only have one type of mustard, that’s fine – just double the amount. Yellow mustard works in a pinch, but the flavor won’t be as rich.
• Honey: Maple syrup or agave nectar can step in for honey with similar results.

Watch Out for These Mistakes While Cooking

The biggest challenge when making honey mustard chicken alfredo is preventing the chicken from becoming dry and tough – the key is to not overcook it, so remove it from the heat when it reaches 155°F internally and let it rest while making the sauce. A common error is overcrowding the pan when cooking the chicken, which leads to steaming instead of browning – work in batches if needed to get that golden crust. The sauce can break or become grainy if you add cold cream to a hot pan too quickly, so let the cream come to room temperature first and add it gradually while stirring constantly. For the perfect pasta texture, save a cup of pasta water before draining – this starchy liquid helps thin out the sauce if it becomes too thick and helps the sauce stick better to the rigatoni.

What to Serve With Honey Mustard Chicken Alfredo?

This rich and creamy pasta dish calls for some lighter sides to balance out the meal. A simple arugula salad with lemon dressing cuts through the richness of the alfredo sauce perfectly, while roasted broccoli or asparagus adds some green goodness to your plate. If you’re feeding a hungry crowd, some warm garlic bread on the side is always welcome – it’s great for soaking up any extra sauce! For a complete Italian-inspired meal, start with a light antipasto platter of marinated vegetables and olives before diving into the main course.

Storage Instructions

Keep Fresh: Pop your leftover honey mustard chicken alfredo in an airtight container and place it in the fridge. It’ll stay good for up to 3 days. The pasta might absorb some of the sauce overnight, but that’s totally normal – it’ll still taste great!

Freeze: If you want to save some for later, this dish freezes pretty well. Just put it in a freezer-safe container and it’ll keep for up to 2 months. The cream sauce might separate a bit when frozen, but don’t worry about that too much.

Reheat: When you’re ready to eat your leftovers, warm them up slowly on the stovetop over medium-low heat, stirring occasionally. Add a splash of cream or milk if the sauce seems too thick. If using the microwave, heat in 30-second intervals, stirring between each, until it’s heated through. The sauce will come back together nicely with a good stir!

Preparation Time	10-15 minutes
Cooking Time	25-35 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 80-90 g
• Carbohydrates: 130-140 g

Ingredients

• 4 chicken breast pieces (or 2 large ones halved for thinner cuts)
• 1 tablespoon paprika
• 1 teaspoon garlic salt
• 1 teaspoon oregano
• 1 teaspoon dijon mustard
• 1 teaspoon wholegrain mustard
• 1 tablespoon honey
• 1 teaspoon olive oil
• 350 grams rigatoni (about 12 oz)
• 2 finely chopped shallots
• 1 tablespoon butter
• 2 minced garlic cloves
• 3/4 cup heavy cream (175 ml)
• 50 grams parmesan cheese
• 1 teaspoon chili flakes
• 1 teaspoon oregano

Step 1: Prepare and Marinate the Chicken

Flatten 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 in the marinade, which will infuse it with a sweet, tangy, and herby flavor.

Let the chicken marinate for 10 minutes while you chop the shallot, mince the garlic, and grate the Parmesan cheese.

Step 2: Cook the Chicken

Heat some olive oil in a large skillet over medium-high heat.

Add the marinated chicken breasts and cook them for about 3-4 minutes on each side, or until they are golden brown and caramelized.

Once cooked, remove the chicken from the pan and keep it warm in the oven on low heat or set aside while you prepare the sauce.

Step 3: Cook the Rigatoni

Begin boiling the rigatoni in salted water according to the package instructions.

This should align with the timing for preparing the sauce so that everything is hot and ready to serve simultaneously.

Step 4: Prepare the Sauce

In the same pan used for the chicken, or in a separate pan, melt some butter over medium-high heat.

Add the chopped shallot and sauté for 3-4 minutes until soft and fragrant.

Then, stir in the minced garlic, oregano, and chili flakes, cooking for an additional minute.

Pour in the heavy cream, season with salt and pepper, and add 1 teaspoon of mustard.

Stir the mixture well, then slowly incorporate the grated Parmesan and a small ladle of pasta water, stirring until the sauce thickens slightly and becomes smooth.

Step 5: Combine Rigatoni with the Sauce

Drain the cooked rigatoni and toss it into the prepared sauce.

Stir everything together, adding a little more pasta water if needed to achieve your desired sauce consistency.

The ridges in the rigatoni will help the sauce cling to the pasta, ensuring each bite is flavorful.

Step 6: Assemble and Serve

Slice the cooked chicken and arrange it on top of the rigatoni.

Garnish the dish with extra grated Parmesan and fresh parsley for added flavor and presentation.

Serve hot and enjoy this delicious meal!