This Honey Mustard Chicken Pasta is a sweet and tangy dish with a creamy sauce that coats the pasta perfectly. Made with honey, Dijon, and mayo, the no-cook sauce comes together without a roux, thickening naturally. I pair it with juicy chicken tenderloins for an easy, flavorful meal you can make any night of the week.
Honey Mustard Chicken Pasta Recipe Essentials
- 🍽️ Course: Main Course
- ⏱️ Cooking Time: 30 minutes
- 🍴 Servings: 4 servings
- 🧄 Flavor Profile: Creamy, tangy, sweet-savory with a mild mustard kick
- 🍚 Best Served With: Garlic bread, side salad, or steamed vegetables
- 🧊 Make Ahead?: Yes, stores well in the fridge up to 5 days, or can be frozen
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I love this creamy mustard pasta because the sauce truly makes the whole meal and is easily my favorite part. It is a total lifesaver on nights when I am scrambling to throw dinner together, and since the sauce does not need to be cooked, it feels effortless. You know it's amazing when your partner asks you to add it to your weekly dinner rotation!
If you enjoy the honey mustard chicken combination, you'll love these honey mustard chicken drumsticks and my crispy honey mustard chicken.
Why You'll Love This Recipe
- It's ready in under 30 minutes: It takes about 25 minutes to make this delicious meal, allowing you to have it on the table when you're short on time.
- It features kid-friendly flavors: The sauce's sweet and tangy flavors are even enjoyed by picky kids. It's rich, creamy, and not spicy!
- It's easy to customize: I love that you can make small changes to this recipe to make it feel more like your own, without changing its core.
Ingredients
The ingredients below are super important to get the right flavor balance in this mustard chicken pasta recipe.
- Pasta: I use rotini pasta because I enjoy how the honey mustard sauce clings to the spirals. Other short pasta, like penne and farfalle, are great as well, but I would avoid long pasta like spaghetti because you won't get the same result.
- Chicken: For this recipe, I go with tenderloins because they cook fast and remain juicy. They work well in other recipes like these Parmesan ranch chicken tenders.
- Dijon mustard: This adds a zesty, tangy flavor to the sauce. It plays so well with the honey and mayo.
- Mayonnaise: I use mayo as the base to make the mustard sauce for the pasta perfectly creamy and rich.
- Honey: With the honey, you can add as much or as little as you want based on how sweet you want the sauce to be. Feel free to use local or store-bought; both work great.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Add veggies: Steam some broccoli, spinach, or sundried tomatoes to this chicken pasta dish to make it more balanced and complete.
- Use seafood: Try this recipe with shrimp or bite-sized salmon pieces instead. Use 1-1 ½ pounds of whatever one you choose.
- Gluten-free: Swap the pasta for a certified gluten-free version to make the whole recipe gluten-free!
- Rotisserie chicken: This is a great way to use leftover air-fried rotisserie chicken instead of cooking tenderloins.
How to Make Honey Mustard Chicken Pasta
To get started, boil water and cook the pasta according to the package directions. Then you can prepare the chicken for cooking.
Step 1: Cook the chicken. Heat a skillet with some oil over medium-high heat and saute the garlic for about a minute before you add the chicken pieces. Then add the spices and continue cooking the chicken until it's no longer pink.
Step 2: Add the sauce. Combine the mustard sauce ingredients in a separate bowl then add it to the skillet with the chicken, off the heat.
Step 3: Stir in the pasta. Add the cooked pasta and stir everything until it's fully coated in the sauce.
Step 4: Garnish and serve. Sprinkle some chopped parsley on top and enjoy with lemon garlic asparagus.
Expert Tips
- Don't overcook the pasta: Cook the pasta until it's just al dente so it doesn't become overcooked and mushy. It will soften slightly after it soaks in the sauce as well.
- Taste test the sauce: I recommend tasting the sauce after you mix it. Then, you can adjust it according to your preferences. Add more or any of the ingredients that you like to make it sweeter or tangier.
- Use a thermometer for the chicken: If you're unsure if the chicken pieces are cooked, you can use a meat thermometer to check the pieces. They should reach an internal temperature of 165°F to be safe to eat.
- Reserve some pasta water: I like to save a little pasta water when I drain it. Then, when I mix in the sauce, I can thin it out if needed without diluting the flavor.
- Storage directions: Keep leftover honey mustard chicken and pasta in an airtight container in the refrigerator for up to 5 days.
A similar recipe to this honey mustard pasta is this honey mustard dip.
Serving Suggestions
- Tasty sides: Enjoy slices of soft French bread or make these dinner rolls in the air fryer to soak up extra sauce.
- Vegetable recipes: Keep it simple with a wedge salad or try these slow cooker green beans on the side.
- Sweet treats: Finish the meal with a decadent dessert of buckeye brownies.
Honey Mustard Chicken Pasta Recipe FAQs
Of course! Boneless, skinless chicken breasts are a great substitute. Just cut them into bite-sized pieces like you would with the tenderloins.
Luckily, in this recipe, it's already dairy-free! Instead of cream, mayonnaise is used as the creamy base for the honey mustard sauce.
Instead of microwaving the leftovers, reheat them in a skillet over low heat. Add a splash of water or chicken broth to bring back some moisture and to help the sauce become luscious and creamy again.
Sure! Prepare it ahead of time, and it lasts in the fridge for up to 5 days. Add the chicken, pasta, and sauce to a skillet to reheat it over low heat with a little water or broth and stir frequently. It's just as delicious as fresh!
More Delicious Chicken Pasta Recipes
Do you like chicken pasta? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Honey Mustard Chicken Pasta
Ingredients
- 3 cups pasta penne, rotini, or your favorite shape
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken tenderloins, cut into bite-sized pieces
- 2 cloves garlic minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ cup honey
- ½ cup Dijon mustard
- ¼ cup mayonnaise
- ¼ cup chopped fresh parsley
Instructions
- Cook the pasta. In a large pot with enough water to cover the pasta, boil the pasta according ot package instructions until desired doneness, then drain and set aside.
- In a large skillet over medium-high heat, heat the oil and garlic until fragrant, and then add the chicken. Sprinkle the chicken with salt, pepper, onion powder, and paprika. Give it a stir to combine flavors. Cook while periodically stirring until all chicken pieces are cooked throughout. Remove from heat.
- In a small bowl, combine the honey, Dijon mustard, and mayonnaise until well combined. Pour this mixture over the chicken and stir. Add the pasta to the skillet and stir until all the pasta and chicken is coated in the sauce.
- Garnish with parsley and serve!
Notes
- Taste the honey mustard sauce after mixing, then adjust it to your liking. Add more of any ingredient to make it sweeter or tangier based on your preference.
- You can make this recipe ahead of time, and it will keep in the fridge for up to 5 days. Reheat the chicken, pasta, and sauce in a skillet over low heat with a splash of water or broth, stirring often. It tastes just as good as when it's freshly made.
- I like to reserve a little pasta water before draining. Then, when I mix in the sauce, I can use it to thin things out if needed without watering down the flavor.
Nutrition
Loy says
This recipe and the Bourbon Street chicken both sound good. However, I absolutely refuse to cut up raw chicken. Do you think it would cause a problem to cook the chicken and then cut it in pieces?
Karin and Ken says
I have never even considered trying that before but I believe it will work. Increase cooking time for your chicken breasts though. Please let me know how it goes if you try it. I would love to hear! All the best. Karin