Chicken and Beer Mustard with Pasta
Indulge in the rich, savory flavors of Chicken and Beer Mustard with Pasta, a comforting dish that perfectly balances hearty protein, creamy sauce, and tender fettuccine. Juicy golden-brown chicken breasts are simmered in a velvety sauce made with pale ale beer, whole-grain mustard, Dijon mustard, and a touch of heavy cream, delivering a bold and tangy depth of flavor. Infused with fragrant garlic, onion, and thyme, this dish is elevated by a luxurious deglazing technique that incorporates the beer’s earthy undertones. Served over a bed of perfectly cooked fettuccine and garnished with fresh parsley, this delightful recipe is ideal for impressing guests or turning a weekday dinner into a gourmet experience. Whether you’re a fan of creamy pasta dishes or looking for creative ways to use beer in cooking, this meal is sure to become a household favorite.
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Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 cup pale ale beer
- 1 cup chicken broth
- 0.5 cup heavy cream
- 2 tablespoons whole-grain mustard
- 1 tablespoon dijon mustard
- 1 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 12 ounces fettuccine pasta
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Fill a large pot with salted water and bring it to a boil to cook the pasta later. Keep the pasta water ready for when the chicken sauce is almost done.
Step 2
Pat the chicken breasts dry with paper towels and season lightly with salt and pepper on both sides.
Step 3
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate; cover loosely with foil to keep warm.
Step 4
In the same skillet, reduce the heat to medium and add 1 tablespoon of butter. Once melted, add the chopped onion and sauté for 3-4 minutes until softened.
Step 5
Add the minced garlic to the skillet and cook for another 30 seconds until fragrant.
Step 6
Pour in the pale ale beer and scrape the bottom of the skillet with a wooden spoon to deglaze the pan. Allow the beer to simmer for 2 minutes to reduce slightly.
Step 7
Add the chicken broth, heavy cream, whole-grain mustard, dijon mustard, dried thyme, salt, and black pepper to the skillet. Stir everything together until smooth and simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
Step 8
Meanwhile, cook the fettuccine pasta in the prepared boiling salted water according to the package instructions. Reserve 1/2 cup of pasta water before draining, then drain the pasta and set aside.
Step 9
Return the cooked chicken breasts to the skillet, spooning the sauce over them, and cook for an additional 2-3 minutes to heat through and coat the chicken.
Step 10
If the sauce is too thick, stir in a bit of the reserved pasta water to reach your desired consistency.
Step 11
Serve the beer mustard chicken over a bed of freshly cooked fettuccine pasta. Spoon additional sauce over the pasta and garnish with chopped fresh parsley.
Step 12
Enjoy your delicious Chicken and Beer Mustard with Pasta!
Nutrition Facts
| Serving size | (1502.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2771.8 |
| Total Fat 103.1g | 0% |
| Saturated Fat 38.9g | 0% |
| Polyunsaturated Fat 5.7g | |
| Cholesterol 446.8mg | 0% |
| Sodium 2729.6mg | 0% |
| Total Carbohydrate 275.3g | 0% |
| Dietary Fiber 16.4g | 0% |
| Total Sugars 18.1g | |
| Protein 158.2g | 0% |
| Vitamin D 3.5IU | 0% |
| Calcium 149.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 1475.3mg | 0% |
Source of Calories