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5 from 51 votes

Creamy White Wine and Mustard Chicken Pasta

A tasty, filling, Italian inspired chicken dish that’s quick and easy to make.
Course Main Course
Cuisine Italian
Keyword Chicken Pasta, Creamy Chicken Pasta, Creamy White Wine and Mustard Chicken Pasta, Creamy White Wine Chicken Pasta, White Wine and Mustard Chicken Pasta
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 people
Calories 985kcal


  • 1 x Baking Tray with baking parchment
  • 2 x Chopping Boards (1 x veg, 1x raw meat)
  • 2 x Mixing Bowls (1 x rub, 1 x mushroom marinade)
  • 1 x Large Saucepan
  • 1 x Large Pan or Wok
  • 1 x Colander
  • 2 x Sharp Kitchen Knives (1 x veg, 1 x meat)
  • 1x Temperature Probe



  • 3 thick, boneless chicken breasts (diced to your liking)
  • 1 cup plain flour
  • 1/2 tsp paprika
  • 1/2 tsp ground white pepper
  • 1/2 tsp salt
  • 1/4 tsp yellow mustard powder
  • 1 pinch rosemary
  • 1 pinch marjoram
  • 1 pinch oregano (an Italian blend will work fine if you don’t have the individual herbs)

Mushrooms and Dressing

  • 200 g chestnut mushrooms
  • 1 1/2 tbsp dark soy sauce
  • 1 pinch garlic powder
  • 1 pinch onion powder
  • 1 tsp golden syrup


  • 2 tbsp high smoke point oil (vegetable is a good choice)
  • 1 knob butter
  • 1 yellow onion
  • 2 garlic cloves (more or less depending on size)
  • 1/2 tbsp mixed herbs
  • 1 1/2 cup white wine
  • 100 ml vegetable stock
  • 2 tsp dijon mustard
  • 1 tbsp soft brown sugar
  • 1 pinch grated parmesan
  • 2 pinches salt


  • 12 oz spaghetti
  • 3/4 tbsp salt


  • (Optional) Chop your mushrooms and prepare the marinade. Coat your mushrooms in the marinade and place in a preheated oven at 200°F.
  • Chop your onion, mince your garlic, then mix the flour, herbs and spices for the chicken rub.
  • Heat your oil in a large pan, add the onion. Cook for one minute, then add the butter. As it cooks for another minute, coat the chicken in the rub, then add it to the pan. Cook until chicken is sealed.
  • Start heating water for the pasta. As soon as it boils, add the salt, then spaghetti.
  • Add mixed herbs to your large pan. Cook for a minute, stirring regularly, then add your garlic and cook for a further minute.
  • Pour in the white wine and simmer for 3 minutes, then add your 100ml of veg stock and simmer for a further three minutes.
  • Pour in half a cup of heavy cream and gently stir in. Simmer for 3 minutes.
  • Add your mustard, your sugar, and your parmesan, then simmer for 10 minutes.
  • Thicken your sauce if necessary, otherwise add your salt, drain your pasta, and stir it into the sauce.
  • Serve up and top with baked mushrooms.


Calories: 985kcal | Carbohydrates: 88g | Protein: 44g | Fat: 48g | Cholesterol: 192mg | Potassium: 959mg | Vitamin A: 1980IU | Vitamin C: 265mg | Calcium: 265mg | Iron: 3.5mg