Creamy Mustard Chicken Pasta

Ingrédients

• 1 tbsp olive oil
• 2 chicken breasts (skinless and bonelss)
• salt and pepper
• 1 shallot (or 1/2 onion, chopped)
• 2 clove garlic
• 4 sprigs thyme (or 1/2 tsp dried thyme)
• 80 ml / 1/4 cup dry white wine (such as Sauvignon Blanc)
• 1 tbsp Dijon mustard
• 175 ml / 2/3 cup chicken stock
• 250 ml / 1 cup double cream/heavy cream
• salt to taste
• 450 g / 1 lb pasta (such as fettuccine or tagliatelle)

Préparation

1. 1

   Get the pasta cooking in a large pot of salted water according to package instructions. Meanwhile, slice the chicken breasts in bite-sized pieces, season with salt and pepper. Heat the olive oil in a large frying pan and brown the chicken on both sides for about 5-7 minutes. Remove to a plate.

2. 2

   To the same pan, add the chopped shallot and cook for 5 minutes over low heat, then add the minced garlic and thyme and cook for half a minute longer, then deglaze the pan with the white wine and let the wine reduce for 2-3 minutes.

3. 3

   Add the chicken stock to the pan together with the Dijon mustard and heavy cream, stir to combine and let it simmer for a couple of minutes, season with salt to taste. Bring the chicken back to the pan and coat with the sauce. Drain the pasta and reserve 1/2 cup of the pasta water. Bring the pasta to the pan and toss with the sauce, add a splash of pasta water if the pasta is getting too dry. Add a pinch of salt if needed. Serve topped with grated Parmesan cheese.