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Honey-Mustard Chicken Pasta Recipe
Honey-Mustard Chicken Pasta Recipe photo by Taste of Home

Honey-Mustard Chicken Pasta Recipe

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“In the six years that we have been married, my husband and I have lived in five countries on three continents,” writes Rebecca Lentz of Chattanooga, Tennessee. “This dish has proved to be a winner wherever in the world we have been.”
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings


  • 1 cup uncooked bow tie pasta
  • 2 bacon strips, diced
  • 1/3 cup sliced fresh mushrooms
  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1 cup diced cooked chicken
  • 1/2 cup frozen peas, thawed
  • 1/2 cup condensed cream of chicken soup, undiluted
  • 1/3 cup 2% milk
  • 1 tablespoon prepared mustard
  • 2 teaspoons honey
  • 1/2 teaspoon dried parsley flakes
  • 1/8 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 2 teaspoons grated Parmesan cheese

Nutritional Facts

1-1/2 cup (calculated without optional salt) equals 432 calories, 11 g fat (4 g saturated fat), 75 mg cholesterol, 582 mg sodium, 49 g carbohydrate, 4 g fiber, 34 g protein.


  1. Cook pasta according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 tablespoon drippings.
  2. In the drippings, saute mushrooms and onion until tender. Add garlic; saute for 1 minute. Stir in the chicken, peas, soup, milk, mustard, honey, parsley, salt if desired, pepper and bacon. Cook and stir over medium heat until heated through. Drain pasta; add to skillet and toss to coat. Sprinkle with Parmesan cheese. Yield: 2 servings.
Originally published as Honey-Mustard Chicken Pasta in Cooking for 2 Spring 2006, p20

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviewed Jan. 22, 2016

"Because of what I had on hand I used rotini pasta, no mushrooms and cream of mushroom soup. Very good flavor....wasn't sure what to expect. My 6 year old loved it!"

Reviewed Mar. 12, 2014

"We loved the taste of the creamy honey mustard sauce with the salty baccon. (I added extra baccon.)Good contrast."

Reviewed Aug. 10, 2011

"This is a very good recipe!! I had everything on hand except the mushrooms."

Reviewed Dec. 22, 2010

"This recipe has gone in my is delicious! I am definitely making this again."

Reviewed Oct. 31, 2010

"I fixed this recipe today and got rave reviews from my husband. It was yummy and had really good flavor. I used shell pasta rather than bowtie, since that's what I had on hand. I used a honey dijon mustard but would probably use plain next time because it made the dish taste a tad too sweet for my liking. I will definitely make this again!"

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