Creamy Chicken Pasta with Creme Fraiche and Capers

This creamy chicken pasta with creme fraiche and capers is a delicious dinner that’s ready in 30 minutes. Pairing shallow fried chicken breast with a light yet creamy sauce made with creme fraiche, wholegrain mustard and tarragon, this pasta is topped with capers for a burst of lemony flavour.

Inspired by chicken piccata, this pasta with creme fraiche and capers has deep flavours and it's creamy without the addition of heavy cream.

It's the perfect weeknight meal for chicken lovers, and the pasta is made a bit healthier by using chicken breast fillets, the leanest chicken cut out there, and replacing the cream with creme fraiche.

The addition of wholegrain mustard and tarragon really elevates the flavours of this pasta, and you can also add a dash of lemon juice at the end if you think the capers are not enough on their own.

What do you need to make this pasta with creme fraiche?

• Chicken breast fillets — the leanest cut of chicken, chicken breast fillets work great in this recipe because they cook very quickly. This makes them perfect for a quick and easy dinner. I like the chicken for this recipe to be a bit more than just golden, but you can cook it just as you like. Make sure it's cooked completely before continuing with the sauce though because there's not much time for it to cook in the sauce.
• Creme fraiche — creme fraiche has a slightly tangy flavour that is different than that of double cream (heavy cream), and it complements the capers and tarragon mix beautifully. You can use light creme fraiche for this recipe, but the sauce might not be as creamy. Plus, low-fat creme fraiche has a different texture than regular creme fraiche, which makes it more likely to curdle.
• Wholegrain mustard — I love the way just one tablespoon of wholegrain mustard elevates the flavours of this pasta. You can use Dijon or honey mustard instead if you want.
• Capers — the number of capers I suggest for this recipe is based on my personal preference; if you like them a lot, feel free to increase the quantity.
• White wine — this is optional, but highly recommended because it adds extra depth to the sauce. Any type of dry white wine would do.
• Pasta — I used fussili to make this recipe, but any other type of pasta, long or short, would do. You can use whole wheat pasta if you want more fibre in your meal.

How do you make it?

Start by bringing a large pot of salted water to boil and cook the pasta according to the instructions on the package.

Meanwhile, heat the olive oil in a large pan and fry the diced chicken breast for 5-6 minutes until golden. If you want it on the crispier side, cook it for 7-8 minutes.

Add the onion and garlic to the pan and cook for another minute. Pour the white wine and cook for 1 minute until the alcohol evaporates.

Stir in the wholegrain mustard and continue to cook for 30 seconds, making sure the chicken is covered in mustard. Add the creme fraiche to the pan and stir well. Continue to cook for 1-2 minutes until the sauce thickens. Add the capers and some pasta water if the sauce looks too thick.

Add the tarragon, stir well, and cook for another 30 seconds. Next, add the drained pasta to the pan and turn off the heat. Stir it well so the pasta is well covered in sauce, add the parsley, and season to taste.

If you liked this creamy chicken pasta with creme fraiche and capers recipe, have a look at some of my other easy pasta recipes:

Easy Smoked Salmon Pasta with Philadelphia

Creamy Goat Cheese Pasta with Sun-Dried Tomatoes

Pasta alla Boscaiola (Creamy Italian Sausage Pasta)

Looking for more delicious inspiration? Follow Skinny Spatula on Instagram, Facebook, and Pinterest!