Last Updated on 15 September, 2026 by Elby | The Tasteful Pantry
Parmesan Dijon chicken pasta delivers every time – quick, easy, budget-friendly, waste-free and delicious. A meal that feels like a a cheat meal, but you can whip up when you don’t really feel like cooking is a win for me. And I’m a sucker for mixed cuisines, which is why this dish appeals. The Dijon and cream scream French, while the pasta and chilli lean towards Italy. And quite honestly, parmesan Dijon chicken pasta is a brilliant way to make yesterday’s roast or leftover cooked chicken feel brand new. Chicken and sundried tomato pasta is another option for using up leftover cooked chicken.
Similar Easy Comfort Food Recipes
- Creamy Chicken and Bacon Crepes
- Chilli Bacon Fettuccine
- Creamy Sundried Tomato Chicken
- Sausage Pasta with Creamy Tomato Sauce
- Slow Cooked Beef Stroganoff
Ingredients for the Chicken Pasta Recipe
Pasta: Choose any short pasta that holds sauce well. Penne, spirals, shells, macaroni – all work well. Ridges and curves help catch the creamy Dijon sauce so every bite is flavour-packed.
Cream: Thickened cream gives your pasta that velvety finish. It softens the Dijon, balances the saltiness of the parmesan and forms the luxurious base that coats the pasta.
Parmesan: Freshly grated parmesan melts into the sauce to add depth, saltiness and umami. It also thickens the sauce slightly as it melts.
Chilli flakes (optional): A pinch brings a little warmth without turning the dish spicy. Adjust depending on who you’re cooking for.
Dijon mustard: This is the star flavour note. Dijon adds tang, a hint of sharpness and a lovely savoury background. It gives the sauce personality without being overly mustardy.
Fresh thyme: Thyme leaves add a soft herbal note that pairs beautifully with chicken and Dijon. Fresh is best here — the flavour is brighter and more delicate than dried.
Cooked chicken: This chicken pasta recipe is perfect for using up leftover cooked chicken, whether roasted, grilled or even poached. Chop it into bite-sized pieces so it distributes evenly through the pasta.
Optional toppings: Extra grated parmesan and chopped fresh parsley lift the dish right at the end, adding colour and freshness to the creamy sauce.
How to Make Dijon Chicken Pasta
Cook the pasta: Start by bringing a large pot of well-salted water to a rolling boil. Add your pasta and cook according to the packet instructions until it’s just al dente – still with a tiny bit of bite. Drain well, but don’t worry if a teaspoon of pasta water clings to it; that starchiness actually helps the sauce stick later.
Sauté the aromatics: Melt the butter in a large pot over medium heat. Once foaming, add the finely chopped onion and cook for 2–3 minutes, stirring occasionally, until it turns soft and translucent. You’re not looking to brown it – just gently sweeten it. Add the garlic and cook for another 30 seconds until fragrant.
Create the roux: Sprinkle the flour over the onion mixture and stir well to coat everything. The flour should absorb the butter and turn slightly paste-like. Remove the pot from the heat and stir in the Dijon mustard, which blends more easily when the mixture isn’t too hot.
Build the sauce: Slowly pour in the stock, a little at a time, stirring constantly. This gradual adding helps prevent lumps and ensures a smooth base. Once the mixture is well combined, return the pot to medium heat and let it simmer gently until the sauce begins to thicken.
Add the creamy elements: Pour in the cream and stir through the salt, pepper, thyme leaves, parmesan and chilli flakes if using. Keep stirring as the sauce gently simmers and thickens again. The parmesan will melt into the cream, giving the sauce a glossy, velvety texture.
Bring it all together: Add the chopped cooked chicken and drained pasta to the pot and fold everything together. The pasta should be fully coated and the chicken evenly distributed. Let it heat through for a minute or two so the flavours meld.
Serve: Spoon the parmesan Dijon chicken pasta into bowls and finish with extra grated parmesan and a scattering of fresh parsley. Serve immediately while it’s creamy and silky.
Feedback and More
Have you given the parmesan Dijon chicken pasta recipe a go? I’d love to know how it was. Select a star rating ⭐⭐⭐⭐⭐ or leave a comment below to share your thoughts. Cheers, Elby!
Explore the website for more delicious and vibrant dinner ideas and one pot wonders after this one.
Join me on Instagram, Facebook and Pinterest for more tasty ideas and new recipes from The Tasteful Pantry. Or get in touch if you have any questions.
Parmesan Dijon Chicken Pasta
*Note: Adjusting servings will not adjust the ‘light grey’ quantities
Ingredients
- 250 grams pasta
- 40 grams unsalted butter
- 1 onion - finely chopped
- 2 cloves garlic - minced or finely chopped
- 30 grams flour - plain, all-purpose
- 2 tsp Dijon mustard
- 360 ml stock - chicken or vegetable
- 240 ml cream - thickened
- ¼ tsp salt
- ¼ tsp pepper
- 1 tbsp thyme - leaves only, fresh
- 30 grams parmesan - grated
- 1/4-1/2 tsp chilli flakes - optional
- 200 grams cooked chicken - chopped
Optional toppings
- grated parmesan
- parsley - fresh, chopped
Instructions
- Cook the pasta according to packet instructions.
- Melt the butter in a large pot and cook the onion over medium heat until softened, about 2-3 minutes. Add the garlic and stir for 30 seconds.
- Stir in the flour to coat the onion and remove from the heat. Then add the Dijon.
- Gradually stir in the stock until the mixture forms a smooth sauce. Return to the heat and simmer until the sauce thickens.
- Stir in the cream, salt, pepper, thyme, parmesan and chilli flakes and bring to a simmer. Stirring until the sauce thickens again. Add the chicken and pasta, coating with the sauce.
- Heat through and serve topped with parmesan and parsley.
Nutrition
*Nutrition and calorie figures are estimates only.
