Honey and mustard is just an unbeatable combo—salad dressing, dip, sandwich spread, you name it. Here it’s doing double duty in a cozy weeknight pasta: Dijon and honey get stirred into a garlicky white wine cream sauce that coats every noodle perfectly. Toss on some crushed honey mustard pretzels for crunch, plus parsley and Parmesan if you’re into that. There’s seared chicken in the mix, but leave it out and it’s totally vegetarian. Pro tip: save a splash of pasta water so leftovers get creamy again instead of drying out.
Ingredients
Yield:4 to 6 servings
- Kosher salt
- 1 pound dried spaghetti – or gluten free bowtie
- 2 tablespoons extra-virgin olive oil
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- Freshly ground black pepper
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- ½ yellow onion, diced small
- ½ cup white wine
- 1 cup heavy cream (yogurt)
- 4 tablespoons Dijon mustard
- 1 tablespoon honey (sample a few different ones, our favorite for this is Orange Blossom)
- Coarsely crushed honey-mustard or plain pretzels (optional), for serving
- Grated Parmesan (optional), for serving
- Chopped fresh parsley (optional), for serving
Directions
Step 1
Bring a large pot of salted water to a boil over high heat. Add spaghetti and cook until al dente according to the package directions. Reserve 1 cup of the pasta water, then drain the pasta and set aside.
Step 2
Meanwhile, warm the olive oil in a large skillet over medium heat. Season the chicken pieces with salt and pepper, then add to the skillet. Cook, without stirring, until browned, about 4 minutes. Flip the chicken and cook until cooked through, about 4 minutes more. Use a slotted spoon to transfer to a plate and set aside.
Step 3
In the same skillet on medium, melt the butter then add the garlic, onion and a big pinch each salt and pepper. Cook until the garlic is fragrant and the onion is translucent, about 2 minutes. Pour in the wine and simmer until reduced by about half, about 2 minutes. Stir in the cream, mustard and honey and stir to combine. Bring to a gentle simmer. Cook until slightly thickened, about 3 minutes.
Step 4
Return the chicken to the skillet along with any juices. Add the drained pasta along with ½ cup of the reserved pasta water. Toss continuously until the sauce is thick and creamy and coating the pasta, about 3 minutes.
Step 5
Remove from the heat and serve warm topped, if desired, with crushed pretzels, chopped parsley and grated Parmesan.
