French-American · dinner
Creamy Chicken Dijon Pasta
A bistro-style cream sauce with rotisserie chicken and peas finishes the week with pantry ease.
- Total time
- 25 min
- Serves
- 3
- Est. cost
- $16
Ingredients
For 3 servings
Meat & poultry
- rotisserie chicken1 piece
Pantry & grains
- penne12 oz
Dairy & eggs
- heavy cream1 cup
- Parmesan½ cup
- butter1 tbsp
Sauces & condiments
- Dijon mustard1 tbsp
Frozen
- frozen peas1 cup
Produce
- garlic2 clove
Spices
- salt1 tsp
Method
- 1
Boil penne in salted water until al dente, about 10 minutes; reserve 1/2 cup pasta water.
- 2
Melt butter in a large skillet over medium; cook minced garlic 30 seconds.
- 3
Add cream and Dijon; simmer 4 minutes until slightly thickened.
- 4
Shred about 3 cups chicken and add with peas; warm 2 minutes.
- 5
Toss in pasta and Parmesan, loosening with pasta water.
- 6
Season with salt and serve.
Kitchen note
Use leftover rotisserie chicken in tomorrow's lunch sandwiches.Approximate per serving: 780 calories, 46g protein. These are estimates, not lab-tested nutrition facts.
Cost is an estimate at typical US supermarket prices; staples like oil, salt and spices are counted at a few cents.
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