Honey Mustard Chicken Alfredo Pasta
If you're looking for a pasta dish that delivers both comfort and bold flavor, this Honey Mustard Chicken Alfredo Pasta is a must-try. The combination of tender, juicy chicken coated in a tangy honey mustard marinade and creamy Parmesan Alfredo sauce makes this dish rich, satisfying, and full of depth. The slight sweetness from Fingerlakes Honey Company honey enhances the savory garlic and oregano, while a touch of chili flakes adds just the right amount of warmth.
Whether you're making this for a cozy weeknight dinner or a special meal, the balance of flavors and textures—golden, caramelized chicken, velvety sauce, and perfectly cooked rigatoni—will have everyone coming back for seconds.
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📌 Servings
4 SERVINGS
⏳ Prep Time:
15 MINUTES
⏰ Cook Time:
20 MINUTES
🛍️ Our Product:
HONEY
🍽️ Type:
MAIN DISH
Ingredients
For the Chicken Marinade
4 chicken breasts (or 2 large breasts, sliced in half)
1 tablespoon paprika
1 teaspoon garlic salt
1 teaspoon oregano
1 teaspoon Dijon mustard
1 teaspoon wholegrain mustard
1 tablespoon Fingerlakes Honey Company honey
1 teaspoon olive oil
For the Pasta Sauce
12 oz (350 g) rigatoni
2 shallots, finely diced
1 tablespoon butter
2 cloves garlic, minced
¾ cup (175 ml) heavy cream
50 g Parmesan cheese, grated
1 teaspoon chili flakes
1 teaspoon oregano
Salt and black pepper, to taste
DIRECTIONS
Marinate & Cook the Chicken:
Flatten the chicken breasts evenly to ensure even cooking.
In a large bowl, combine paprika, garlic salt, oregano, Dijon mustard, wholegrain mustard, Fingerlakes Honey Company honey, and olive oil. Mix well and coat the chicken. Let marinate for at least 10 minutes.
Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 3-4 minutes per side until golden brown and caramelized.
Remove from the pan and keep warm in the oven on low heat while you prepare the sauce.
Cook the Pasta & Sauce:
Bring a pot of salted water to a boil and cook the rigatoni according to package instructions. Reserve ½ cup of pasta water before draining.
In the same skillet (or a new pan), melt the butter over medium heat. Add shallots and sauté for 3-4 minutes until softened and fragrant.
Stir in minced garlic, oregano, and chili flakes. Cook for another minute.
Pour in the heavy cream, season with salt and pepper, and add 1 teaspoon of mustard. Stir well.
Gradually add grated Parmesan and a splash of reserved pasta water, stirring until the sauce thickens and becomes silky smooth.
Assemble & Serve:
Toss the cooked rigatoni into the sauce, stirring to coat evenly. Add more pasta water if needed to reach your desired consistency.
Slice the cooked chicken and arrange it on top of the pasta.
Garnish with extra Parmesan and fresh parsley. Serve immediately and enjoy!
Notes:
Avoid overcooking the chicken by flattening it for even cooking. This helps it stay juicy while achieving a golden-brown sear.
Rest the chicken for a few minutes before slicing to lock in moisture.
Chicken is safe to eat when it reaches an internal temperature of 165°F (75°C).
Rigatoni’s ridges help hold the creamy sauce, making each bite extra flavorful.
REVIEWS
No Reviews Yet.
We'd love to hear your thoughts if you make it.
stac
awesome!
Deb
I and my friends absolutely love this jalapeño honey peach jam. It has just enough kick with the jalapeños. Delicious on bread or crackers!
Deb
These spices made an excellent bread dip.We loved it!