A creamy and dreamy Dijon Chicken pasta recipe with chicken, mushrooms and a creamy sauce made of white wine, creme fraiche and dijon. Yum!
The other day I stumbled across a dijon chicken recipe and realized that I had enough ingredients on hand to recreate the recipe myself. I love browsing the web for recipe inspiration and then essentially coming up my own version of the recipe. I just can’t ever seem to follow along exactly.
The creative part of my brain takes over and I decide I always know best and can put my own spin on just about any recipe – so that’s exactly what I did with this dijon chicken pasta. I’ve made plenty of pasta recipes before, but never a dijon chicken pasta. I mean dijon mustard added to pasta? Strange?
Nope – brilliant. Why hadn’t I thought of it myself?
How do you feel about mustard? For years I never ate it. It wasn’t something I cooked with, and never something I added to my food. And then I tried dijon mustard and was instantly in love. It’s just so sharp and intense and wonderful. There’s no other way to describe it. Dijon mustard is the best mustard, and if you can get your hands on the whole grain Dijon – even better – that’s really the best of the best. And that’s what we need for this dijon chicken pasta.
Instead of whipping cream for the sauce base I went with creme fraiche – one of my new dairy favorites (though for a dairy free version you could use coconut cream instead). If you’re normally all about the heavy cream – give creme fraiche a taste – the French really are onto something with this. It’s a bit lighter and fluffier without being as thick or heavy as heavy cream itself.
While the original recipe called for almonds, I didn’t have any on hand so I omitted those, and used button mushrooms instead of crimini or chanterelle. If you do have almonds I imagine toasted sliced almonds would make for a perfect garnish here.
Oh and I doubled the amount of white wine. Half a cup just didn’t seem like enough.
So though I have no idea how the original recipe tastes I was perfectly content with my own recreation of it.
A creamy dreamy dijon chicken pasta recipe, ready in no time at all. The perfect comfort pasta meal with chicken and mushrooms as the stars of the dish and a creamy dijon sauce bringing everything together.
Not your standard pasta sauce here!
Looking to try some of my other favorite pasta recipes? Check out these:
- Dairy Free Chicken Pasta with Creamy Pesto Sauce –> PIN for Later
- Creamy Vegan Pumpkin Pasta with Sage –> PIN For later
- Vegan Roasted Red Pepper Sauce Pasta –> PIN For Later
- 30 Minute Ham and Tomato Pasta
- 30 Minute Lightened Up Creamy Coconut Milk Carbonara Pasta
- Creamy Tomato Chicken Pasta
- 10 Minute Alfredo Vegan Pesto Pasta → PIN For later
- Pesto Salmon Pasta → PIN For Later
A creamy and dreamy pasta recipe with chicken, mushrooms and a creamy sauce made of white wine, creme fraiche and dijon. Yum!
15 minPrep Time
30 minCook Time
45 minTotal Time
- 1 pound button mushrooms, sliced
- 1 pound chicken breasts, cut into slivers
- 4 tablespoons mustard, divided
- 4 cloves garlic, minced, divided
- 2 tablespoons olive oil, divided
- 1 cup white wine
- 1 cup creme fraiche
- 1/2 cup grated cheese (parmesan, cheddar or mozzarella, etc)
- salt, pepper to taste
- 8 ounces linguine pasta (or brown rice/quinoa pasta for gluten free version), cooked according to package directions
- In a bowl combine chicken slivers, 1 tablespoon mustard, 1 clove minced garlic and salt/pepper. Let the flavors marinate while you prepare the other ingredients.
- Heat pan over medium heat and add 1 tablespoon olive oil. Add mushrooms and cook until lightly browned (do this in batches if pan too small). When mushrooms cooked add garlic and cook until just aromatic. Remove mushrooms and garlic from pan.
- To the same pan add remaining olive oil and chicken slivers. Cook until browned on each side and cooked through. Remove from pan.
- To the same pan add white wine, wait for it to reduce by half and the add creme fraiche and mustard. Mix and cook until sauce is thick enough to coat the back of a spoon. Add mushrooms and chicken back to the pan, reduce heat to low and add the cheese. Mix. Add some of the pasta water to the pan if the sauce is too thick.
- Serve over pasta.
Recipe adpated from NL Rock Recipes