Thyme Mint Chicken Pasta Recipe -
Thyme Mint Chicken Pasta Recipe
  • READY IN 45 mins

Thyme Mint Chicken Pasta

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings


  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 25 mins
  • READY IN 45 mins

Reviews More Reviews

Jun 10, 2012

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

Jul 21, 2012

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 horrible). Perhaps you can omit it altogether. Instead of lemon zest and sherry vinegar, I added 2 tbsp lemon juice at the end and it was just right. Also, instead of heavy cream I used no fat half&half and thickened it with flour--the texture and taste were still perfect.

Jun 28, 2012

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, and substituted the heavy cream with 1% buttermilk. I needed to add a little cornstarch and water for the sauce to thicken - probably a result of using the buttermilk. Small price to pay to save a whole lot of fat and calories. Tasted great, thank you for the wonderful recipe.

Jun 14, 2012

Excellent - not to be overlooked

Jun 12, 2012

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

Oct 23, 2013

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!

Aug 20, 2013

Omg, delicious! Really really good!

Feb 14, 2013

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 of flavors. Unless we had a special occasion, I would use low fat evaporated milk in place of the heavy cream. I think it would work, saving calories without sacrificing taste. Thank you, Cheelara!


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  • Calories
  • 1054 kcal
  • 53%
  • Carbohydrates
  • 92.1 g
  • 30%
  • Cholesterol
  • 203 mg
  • 68%
  • Fat
  • 58.8 g
  • 90%
  • Fiber
  • 14.6 g
  • 58%
  • Protein
  • 41.1 g
  • 82%
  • Sodium
  • 514 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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