Thyme Mint Chicken Pasta

Thyme Mint Chicken Pasta

Made  times
Cheelara 5

"This is a great dish to serve when you are tired of the normal Alfredo or spaghetti. Great flavors and very aromatic. You can use pork or ham instead of the chicken to change it up. You can also add fresh grape tomatoes, mushrooms, onion, or broccoli. I am sure there are many other varieties; these are just what i have used in the past."
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45 m servings 1054 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 1054 kcal
  • 53%
  • Fat:
  • 58.8 g
  • 90%
  • Carbs:
  • 92.1g
  • 30%
  • Protein:
  • 41.1 g
  • 82%
  • Cholesterol:
  • 203 mg
  • 68%
  • Sodium:
  • 514 mg
  • 21%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

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  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 12 minutes; drain. Toss spaghetti with 1 tablespoon olive oil to keep from sticking together.
  2. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium-high heat. Season chicken generously with salt and pepper. Cook the chicken in hot oil until lightly browned and just cooked through, 3 to 5 minutes per side. Drain on a paper towel-lined plate.
  3. Pour white wine into the skillet; bring to a boil while scraping the browned bits off of the bottom of the pan with a wooden spoon. Add chicken stock; continue cooking until the volume of liquid reduces by about half. Stir cream, mint, thyme, honey, lemon zest, sherry vinegar, and 1/2 teaspoon salt into the liquid; cook until the volume of the liquid reduces again by about half. Stir cooked pasta into the sauce to coat. Return chicken to the skillet and cook until hot, about 5 minutes. Season with salt and pepper to serve.


  1. 20 Ratings

Most helpful positive review

Wonderful! A MUST try! Everyone loved this!!!

Most helpful critical review

I found it only okay. Nice, bright taste to it, but at the same time kind of bland. My roommate described it as "perfectly fine".

Most helpful
Most positive
Least positive

Wonderful! A MUST try! Everyone loved this!!!

I'm giving it four stars because it is too caloric and the recipe calls for too much mint. 1 tbsp or less is more than enough. Also, be careful with honey, as it can easily get too sweet (and ho...

This was really good. I changed it up a bit for flavor preferences and dietary concerns. I used whole wheat penne instead of spaghetti, added the juice of half a lemon with the chicken broth, ...

I found it only okay. Nice, bright taste to it, but at the same time kind of bland. My roommate described it as "perfectly fine".

Only tweak I would make is to cook chicken with some lemon pepper. Sliced chicken and added back to sauce with asparagus and bow tie pasta. YUM!

Sinfully delicious! I used BLSL breasts, which I cooked whole then sliced before adding back into the sauce. I love the different twist the mint brings to the sauce. It is a perfect balance o...

Excellent - not to be overlooked

I apologize to everyone, the nutritional information is incorrect. I will try and get it revised as soon as possible.

Really liked it and it was easy to covert to dairy-free by substituting almond milk for milk and adding 1 1/2 TB cornstarch for thickening. Also, if using almond milk, you might want to omit th...

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