That’s when you can stir in a splash of the cooking liquid to loosen the sauce. Pasta keeps absorbing liquid as it sits, so it often needs a bit more right before serving as it starts to look dry all of a sudden.
Finally, I always reserve some pasta water to add to the sauce later. 
If you don’t use wine in your cooking regularly, it’s a great option.
Dry white wine like Sauvignon Blanc, Chardonnay or Pinot Grigio are great in this chicken pasta. They cook much faster, have a milder taste unlike onions, which need longer time and might still remain a bit crunchy by the end of the cooking time. I also prefer using shallots for delicate cream sauces. I made this recipe with chicken breasts but salmon, shrimp or scallops would be wonderful too. I recommend anywhere between 1 tablespoon and 2 tablespoons but start on the conservative side. As I’ve already mentioned, mustard taste might be a bit much for some, so adjust the quantity according to your taste. The heavy cream is balanced out by the dry white wine and the tangy Dijon mustard. It might be an unusual flavour combination for pasta but it’s a delicious one! The flavour comes from garlic, shallots and thyme, cooked in olive oil. Flip, sprinkle with the remaining 1/2 teaspoon salt, then cook for 5 additional minutes, until the chicken is cooked through. And as it turns out it flavours the pasta brilliantly.Ī mix of dry white wine, Dijon mustard and heavy cream come together beautifully and add an unexpected zing to the pasta. Lower the heat as needed if the chicken seems to be cooking too quickly. Staff Picks Chicken Cacciatore Pasta Parmesan Chicken Pasta with Marinara One-Pot Chicken and Sausage Orzo Buffalo Chicken Pasta Cajun Chicken and Sausage. It’s so versatile! As I already mentioned, it works well with chicken. The sauce itself is too delicious for words. It looks similar but the taste is quite different! Just don’t expect it to taste like an Alfredo sauce. 
I personally loved how the Dijon mustard balances out the cream sauce! This pasta recipe has a bit of an edge due to the mustard used. The only way to know for sure is to test it, right? The recipe I am sharing to day is a delicious result of that test.Ĭhicken breasts tossed in a creamy white wine and mustard sauce, then mixed in with tagliatelle or fettuccine. The most common question I get asked about that recipe is what to pair the chicken with.Īnd while I recommend serving it with a potato mash or rice, I always thought that mixing the sauce with pasta would also work. One of my recipes for chicken in wine and mustard sauce consistency gets rave reviews. If mustard is not your thing, take a look at our classic Creamy Pasta Sauce recipe. This chicken pasta tossed in a creamy sauce with a touch of mustard is a delicious alternative to your beloved Chicken Fettuccine Alfredo. Chicken and pasta are two versatile ingredients that combined, make a variety of quick and easy meals for all the family.
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