Ingredients
Scale
- 2 cups pasta (Penne or fettuccine work great.)
- 1 lb boneless, skinless chicken breasts (Diced.)
- 2 tablespoons Dijon mustard
- 1 cup heavy cream
- 1 tablespoon olive oil
- 2 cloves garlic (Minced.)
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- to taste Salt and pepper
- to taste Fresh parsley (Chopped, for garnish.)
Instructions
- Start by cooking your pasta according to the package instructions. Drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add the diced chicken, season it with salt and pepper, and cook until browned (about 5-7 minutes).
- Add minced garlic to the skillet and sauté for another minute until fragrant.
- Stir in the Dijon mustard, dried thyme, and dried basil. Mix everything well.
- Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until slightly thickened.
- Add the cooked pasta to the sauce, tossing to coat evenly.
- Remove from heat and garnish with fresh parsley before serving.
- Prep Time: 10
- Cook Time: 20