Creamy Mustard Chicken Fusilli with Zucchini & Carrots
🍝 A cozy pasta dish bursting with creamy richness, savory grilled chicken, and fresh veggie accents!
🍽 Ingredients:
12 oz fusilli pasta
2 chicken breasts, grilled and sliced
1 medium zucchini, thinly sliced
1/2 cup shredded carrots
1 tbsp olive oil
Salt & pepper, to taste
Fresh parsley, for garnish
For the Sauce:
1 tbsp butter
2 cloves garlic, minced
1 cup heavy cream
2 tsp Dijon mustard (or grainy mustard for texture)
1/4 cup grated Parmesan
Salt and black pepper, to taste
🔪 Instructions:
Cook the pasta:
Boil fusilli until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
Sauté the veggies:
In a skillet, heat olive oil. Add zucchini and shredded carrots, season lightly, and cook until just tender. Set aside.
Make the sauce:
In the same pan, melt butter. Sauté garlic for 30 seconds. Stir in cream and mustard, simmer 3–4 minutes until slightly thickened. Stir in Parmesan, salt, and pepper.
Combine:
Add pasta, vegetables, and grilled chicken to the sauce. Toss to coat, adding reserved pasta water if needed to loosen the sauce.
Garnish and serve:
Plate the pasta, top with parsley (plus a few stray leaves for that homemade touch), and enjoy warm.
This dish pairs beautifully with a crisp white wine or sparkling water with lemon. Want a version using shrimp instead of chicken?