Thyme Mint Chicken Pasta

Thyme Mint Chicken Pasta

15 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    25 m
  • Ready In

    45 m
Recipe by  Cheelara

“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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Adjust Servings

Original recipe yields 4 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.

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Reviews (15)

Rate This Recipe


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 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.



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.

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Amount Per Serving (4 total)

  • Calories
  • 1054 cal
  • 53%
  • Fat
  • 58.8 g
  • 90%
  • Carbs
  • 92.1 g
  • 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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Veggie Chicken Pasta


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Creamy Chicken Piccata with Penne Pasta