In the same pan, sauté garlic for 30 seconds. Add the Dijon mustard and stir until fragrant.
Pour in the heavy cream, let it simmer gently, then stir in Parmesan. Let it melt into a silky, garlicky sauce.
Toss in the cooked pasta, adding reserved water if needed to loosen the sauce.
Add the chicken back in, toss everything together, and let it all warm through.
Garnish with parsley, chili flakes, or a bit of lemon zest for brightness.
🔥 Why It’s So Different (And Better)
Dijon mustard adds a subtle tang that enhances the creaminess without overpowering it.
Using fresh garlic (not garlic powder) brings out real, aromatic depth.
Finishing with a little pasta water makes the sauce cling to every bite.
The result? A creamy pasta that’s rich but not heavy, flavorful but balanced, and deeply comforting—yet totally elevated.
❤️ Final Thoughts
We often think we need to reinvent the wheel to make something exciting in the kitchen. But sometimes, it’s just one or two small changes that breathe new life into an old favorite. I’ve had chicken pasta a hundred times—but never this delicious.
Now, it’s your turn. Try this version tonight—and get ready to fall back in love with a classic.
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