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Meat, Busy evenings

Mustard chicken with tagliatelle

Mustard chicken with tagliatelle is a creamy skillet dish ready in 30 minutes, serving 4, at about €2.90 per person. It's rated very easy, making it a reliable weeknight recipe. The key is stirring the mustard in off the heat, so it keeps its bite and the cream doesn't split.

Tonight's quick and comforting, with sliced chicken in a creamy mustard sauce over tagliatelle.

Mustard chicken with tagliatelle
Total time
30 min
Difficulty
Very easy
Cost per person
€2.90
Calories per person
520 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

The chicken stays tender here because it cooks fast and hot, cut into thin strips sliced across the grain. The sauce blends two mustards, Dijon for sharp bite and wholegrain for texture, both folded into heavy cream. The tagliatelle soaks up that sauce without watering it down, and fresh parsley adds a bright finish.

This is a classic weeknight dinner, ready in half an hour with no real hands-on fuss. Kids tend to like it because the mustard mellows once it hits the warm cream, while adults still get the punch of whole mustard seeds. It also works for a low key Sunday night when you want something comforting without spending the evening in the kitchen.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Pantry

  • Tagliatelleoften in the pantry 320 g
  • Wholegrain mustardoften in the pantry 2 tbsp
  • Dijon mustardoften in the pantry 1 tbsp
  • Dry white wineoften in the pantry 10 cl
  • Olive oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Heavy cream 20 cl
  • Butter 20 g

Fruits and vegetables

  • Shallots 2
  • Parsley 1 bunch

Allergens Gluten, Lactose, Mustard

The step by step recipe

  1. Cut the chicken breasts into thin strips and season with salt and pepper.

    Cut across the grain, the meat stays more tender.

  2. Cook the tagliatelle in boiling salted water, save a cup of the cooking water, then drain. 10 min

    Keep the cooking water, a ladleful loosens the sauce if it gets too thick.

  3. Brown the chicken in the oil and butter over high heat, then set aside. 6 min

    Don't crowd the pan, brown in two batches so the chicken sears instead of steaming.

  4. In the same pan, soften the chopped shallots, deglaze with the white wine and let it reduce by half. 5 min

    Scrape up the browned bits, they flavor the sauce.

  5. Lower the heat, add the cream, return the chicken to the pan, remove from heat and stir in the mustards, then spoon over the tagliatelle and sprinkle with parsley. 3 min

    Keep the heat low, boiling cream can split.

Our tips to get it right

  • Use heavy cream, not a thin pouring cream, it coats the chicken and pasta better and holds together.
  • Brown the chicken in two batches if your skillet is small, otherwise it releases water and won't get a good sear.
  • Taste the sauce before adding salt, the two mustards and the cream already bring plenty of flavor.

The variations

  • Swap the chicken breasts for turkey cutlets, the cooking time stays the same.
  • For a vegetarian version, replace the chicken with sautéed button mushrooms and keep the same mustard sauce.
  • For picky kids, use only Dijon mustard in a smaller amount, the sauce will be milder and less sharp.

What to serve it with

  • A sharply dressed green salad
  • Steamed green beans
  • Sparkling apple juice

Storage

This dish keeps for 2 days in the fridge in a sealed container. It doesn't freeze well because of the cream, which can split when thawed. Reheat gently in a skillet over low heat, adding a splash of water or milk if the sauce has thickened too much.

Questions about this dish

Can you use light cream instead of heavy cream?

Yes, but the sauce will be thinner and less rich. Let it simmer a bit longer over low heat before adding the mustards to get back a coating texture.

Can you make this dish ahead of time?

You can cook the chicken and start the sauce base a few hours ahead. Add the cream and mustards at the last minute, right before serving, to keep their full bite.

What if you only have one type of mustard?

Dijon alone gives a sharper, smoother sauce, while wholegrain alone gives more texture and a milder taste. Using both balances the flavor, but either one works fine on its own.

Is this dish good for kids who don't like mustard?

Mustard mellows a lot once it's stirred into warm cream, so the result is more rounded than sharp. For sensitive eaters, cut back on the wholegrain mustard, which has more bite.

How long does it take to make a mustard chicken with tagliatelle?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a mustard chicken with tagliatelle?

About 520 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a mustard chicken with tagliatelle cost?

About €2.90 per serving, or €11.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, mustard. Always check the labels of the products you buy.

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