Chicken Pasta With Thyme Mint Cream Sauce

A symphony of fresh flavors awaits! In this luscious pasta dish, tender chicken, fragrant thyme, and zesty mint come together in a rich and creamy sauce, perfectly balancing the sweetness of cherry tomatoes and the comforting warmth of Parmesan cheese, all wrapped up in a delightful, satisfying meal.

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 10 ounces pasta of your choice
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• 1/2 cup chopped fresh mint leaves
• 2 tablespoons chopped fresh thyme leaves
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup cherry tomatoes, halved

Instructions

Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water before draining.

In a large skillet, heat the olive oil over medium-high heat.

Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove from heat and set aside.

In the same skillet, add the minced garlic and cook for 1 minute until fragrant.

In a blender or food processor, combine the heavy cream, Parmesan cheese, chopped mint, thyme, Dijon mustard, salt, and pepper. Blend until smooth.

Add the blended cream mixture to the skillet with the garlic and stir to combine.

Bring the mixture to a simmer and let cook for 2-3 minutes or until slightly thickened. Add the cooked chicken back into the skillet and stir to coat with the cream sauce.

Add the cooked pasta to the skillet, tossing everything together until the pasta is well coated with the sauce.

If needed, add some of the reserved pasta water to achieve the desired consistency. Stir in the halved cherry tomatoes and cook for an additional 1-2 minutes until heated through.

Serve hot and garnish with additional fresh mint leaves if desired.

Notes

Chicken breasts can be substituted with thighs if you prefer darker meat.

Make sure to adjust cooking time accordingly.

Use any type of pasta you like, but thicker shapes like pappardelle or fettuccine work best with the creamy sauce.

Don’t overcook the garlic – 1 minute is all it needs to infuse the oil with flavor.

If you don’t have an immersion blender, a regular blender or food processor will do just fine.

Just be sure to blend in batches if necessary.

You can make the cream sauce ahead of time, but it’s best to add the Parmesan cheese just before serving, as it can become too thick if refrigerated.

Add some protein-packed spinach leaves to the sauce if you want an extra nutritional boost.

This sauce is quite versatile – you can substitute mint with basil or parsley for a different flavor profile.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 18g
• Cholesterol: 80mg
• Sodium: 450mg
• Total Carbohydrates: 34g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 30g