Creamy Maple Bacon Dijon Chicken Pasta

Lately, Joe and I have been working on cutting back on our eating-out spending and putting more thought into our meal prep. One of our tried-and-true favorite inexpensive recipes is this maple bacon dijon chicken pasta! This pasta is made to be really sweet, although if you prefer the spicy bite of dijon, you can adjust the ratios to add more and take away some of the sweetness.

Something that I think is really important is that you do marinade the chicken overnight in the maple syrup and dijon mustard. I tried it with a quick 20 minute marinade before, and the flavor just didn’t soak in and stick as well, and the chicken seemed more dry. For juicier, more flavorful chicken, I always suggest an overnight marinade!

I do recommend bite-sized pastas… longer noodles make this a little stranger to eat. I prefer mini shells, orichiette, or penne, but regular elbow macaroni would work well too. Another thing that could easily brighten the meal up is to add fresh, shelled peas right into the mixture for the last 5 minutes of cooking… just enough to cook them through. I would have done this, but we didn’t have any fresh peas on us this week.

Recipe after the jump

Category, DifficultyBeginner

Yields2 Servings
Prep Time10 minsCook Time30 minsTotal Time40 mins

 ½ lb Chicken Breast cut into bite-sized cubes
 6 tbsp dijon mustard
 6 tbsp pure maple syrup
 1 cup bite-sized pasta (like penne, orichiette, bowties, wagon wheels, etc)
 ¼ lb low sodium bacon
 ½ cup heavy cream
 1 pinch salt
 1 pinch pepper

1

Cut chicken into bite-sized pieces and marinade in 3 Tbsp dijon and 3 Tbsp maple syrup. This works best if done overnight, but a few hours is good too.

2

Boil 1 cup of pasta as directed on the package. When finished, drain and set aside.

3

Heat a large skillet or wok to medium-high heat, add marinaded chicken while it is still heating.

4

Slice bacon into 1/2 inch strips and add to the chicken.

5

Cook for about 10 minutes or until chicken is golden brown & cooked through.

6

Add cooked pasta, heavy cream, salt, pepper, 3 Tbsp dijon, and 3 Tbsp maple syrup to your pan.

7

Continue cooking on medium heat until the liquid has reduced and thickened.

8

Enjoy!

Ingredients

 ½ lb Chicken Breast cut into bite-sized cubes
 6 tbsp dijon mustard
 6 tbsp pure maple syrup
 1 cup bite-sized pasta (like penne, orichiette, bowties, wagon wheels, etc)
 ¼ lb low sodium bacon
 ½ cup heavy cream
 1 pinch salt
 1 pinch pepper

Directions

1

Cut chicken into bite-sized pieces and marinade in 3 Tbsp dijon and 3 Tbsp maple syrup. This works best if done overnight, but a few hours is good too.

2

Boil 1 cup of pasta as directed on the package. When finished, drain and set aside.

3

Heat a large skillet or wok to medium-high heat, add marinaded chicken while it is still heating.

4

Slice bacon into 1/2 inch strips and add to the chicken.

5

Cook for about 10 minutes or until chicken is golden brown & cooked through.

6

Add cooked pasta, heavy cream, salt, pepper, 3 Tbsp dijon, and 3 Tbsp maple syrup to your pan.

7

Continue cooking on medium heat until the liquid has reduced and thickened.

8

Enjoy!

Creamy Maple Bacon Dijon Chicken Pasta

 

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