Creamy, Herby Lemon Pasta With Honey Mustard Glazed Chicken

You guys!!

Creamy, Herby Lemon Pasta With Honey Mustard Chicken - Kay's Kitchen

I’m so excited to share today’s recipe with you.

Creamy Lemon Pasta With Honey Mustard Chicken - Kay's Kitchen

It’s the perfect summer meal.

Creamy, Herby Lemon Pasta With Honey Mustard Glazed Chicken - Kay's Kitchen

I’m talking about a light lemony, cheesy white sauce pasta, served up with slices of juicy honey mustard glazed chicken and lots and lots of fresh herbs.

Lemon & Herb Pasta With Honey Mustard Chicken - Kay's Kitchen

It’s so good.

Honey Mustard Chicken Served Over Creamy Lemon Pasta - Kay's Kitchen

If you haven’t had a creamy citrusy sauce with pasta before, it might sound a little strange but trust me on this one. It works, boyyy – does it work!

Honey & Mustard Chicken With Creamy, Cheesy & Herby Pasta - Kay's Kitchen

^ And just look at this chicken. You know it’s packed full of flavour. Honestly, it kinda needs to be to stand up to the lemon sauce.

Lemon And Herb Pasta With Honey Mustard Chicken - Kay's Kitchen

It comes together quite quickly too. Ideal for lunch or dinner.

Lemon Chicken Pasta - Kay's Kitchen

❤

Lemony, Herby Pasta With Honey Mustard Chicken - Kay's Kitchen

Basically summer on a plate, IMO.

Pasta With Lemon, Honey Mustard Chicken & Herbs - Kay's Kitchen

🍋🌿🍝🍗🍽️

Summer Pasta Recipe - Honey Mustard Chicken Served Over Creamy Lemon Pasta - Kay's Kitchen

Enjoy,

– Kay

Ingredients

Chicken

  • 1 large chicken breast
  • 1 tsp English mustard
  • 1 tsp wholegrain mustard
  • 2 tsp runny honey
  • 2-3 sprigs of fresh thyme
  • Juice and zest of a lemon
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • Salt and pepper to taste

Pasta and sauce

  • 200g farfalle (or another pasta shape of your choice)
  • 25g butter (1 tbsp)
  • 15g flour (1tbsp)
  • 2 cloves of garlic, minced
  • 200ml whole milk
  • 65ml lemon juice (two lemons)
  • 65g mild, creamy cheddar, grated
  • 35g parmesan, grated
  • Salt and pepper to taste
  • 3 tbsp of fresh herbs, chopped finely (I used a mixture of parsley, basil, oregano and basil but any one of these or a blend will work)
  • 3 tbsp double cream

Instructions

  1. Boil your pasta in a pan of salted water until al dente, according to the packet instructions. Reserve 1 cup of starchy water then drain the remaining water and set aside.
  2. Meanwhile, begin making your chicken marinade. Add the mustards, honey, thyme, salt, pepper, olive oil, lemon and zest to a bowl. Mix to combine. Reserve 2 tbsp in a separate small bowl (for glazing) before adding the garlic.
  3. Slice the chicken – basically butterfly and keep going till you have two inform, thin slices. (Pop on a chopping board, place one hand flat on top and use a sharp knife to slice through the middle of your chicken breast.)
  4. Add the marinade to the chicken and mix well to combine.
  5. Place two frying pans on a medium heat for a couple of minutes until well heated.
  6. To one, add a tablespoon of olive oil and cook the chicken slices until cooked through (approx 2-3 mins on each side, depending on the thickness). When done, use a brush to smother in the reserved glaze mixture.
  7. Whilst the chicken is going, start on the pasta sauce, add the butter and flour to the other pan to start a roux. You want to allow the butter to melt then whisk it into the flour. Cook for a couple of minutes until the flour is no longer raw. Add the garlic and allow to cook for 30seconds until just toasted and fragrant.
  8. Slowly add the milk, a little bit at a time, whisking well to combine between each addition. It’ll start by clumping together with the flour and butter but will gradually turn into a smooth white sauce.
  9. Once all the milk has been incorporated, add the lemon juice, cheese, salt, pepper and 2 tbsp of the fresh herbs. Whisk well to combine. Add the pasta to the sauce, and mix through till well coated. If you need to loosen the sauce out, add as much of the reserved pasta water as you need. (I think I used about half).
  10. Finish the sauce by stirring through the double cream for a little bit of richness.
  11. To plate up, begin by adding the pasta to two plates, slice up the chicken and place on top then top with the final 1 tbsp of fresh herbs. If you want an extra burst of citrus, serve with an extra slice or two of lemon.
  12. Serve and enjoy hot!!

Creamy, Herby Lemon Pasta With Honey Mustard Chicken - Kay's KitchenCreamy, Herby Lemon Pasta With Honey Mustard Glazed Chicken - Kay's Kitchen

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