Family-Favorite honey mustard chicken stuffed chicken loaded with penne for Busy Weeknights
By admin / August 20, 2026 / No Comments / Delicious Recepies
🍯 Honey Mustard Stuffed Chicken with Loaded Penne
Serves: 4
Prep time: 20 minutes
Cook time: 35–40 minutes
Total: About 1 hour
Ingredients
For the stuffed chicken
- 4 boneless, skinless chicken breasts
- 4 slices mozzarella or cheddar cheese
- ½ cup shredded mozzarella
- 2 tablespoons cream cheese, softened
- 2 tablespoons honey
- 2 tablespoons Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 tablespoon chopped fresh parsley, optional
For the loaded penne
- 12 oz (340 g) penne pasta
- 1 tablespoon butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ¾ cup shredded mozzarella
- ½ cup grated Parmesan
- ½ cup cooked bacon, chopped
- 1 cup cooked chicken or leftover rotisserie chicken, chopped
- ½ cup bell pepper, diced
- ½ cup broccoli florets, lightly cooked
- ½ teaspoon Italian seasoning
- Salt and black pepper, to taste
Honey mustard sauce
- ¼ cup honey
- ¼ cup Dijon mustard
- 1 tablespoon yellow mustard
- 1 tablespoon mayonnaise
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
Step-by-step instructions
1. Prepare the chicken
Preheat your oven to 375°F (190°C).
Place each chicken breast on a cutting board. Using a sharp knife, carefully cut a pocket horizontally through the thickest part of each breast.
Be careful not to cut all the way through. You want a pocket that can hold the filling.
Season the outside of the chicken with garlic powder, onion powder, paprika, salt, and black pepper.
2. Make the cheesy filling
In a small bowl, combine:
- Cream cheese
- Shredded mozzarella
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- A little parsley
Mix until smooth.
Spread the mixture inside each chicken pocket and add a slice of mozzarella or cheddar.
Close the chicken around the filling. If necessary, secure the edges with toothpicks.
3. Make the honey mustard sauce
In another bowl, whisk together:
- ¼ cup honey
- ¼ cup Dijon mustard
- Yellow mustard
- Mayonnaise
- Lemon juice
- Garlic powder
You should have a smooth, creamy sauce with a sweet and slightly tangy flavor.
Set about half of the sauce aside for serving. Keep the other half for coating the chicken.
4. Sear the chicken
Heat the olive oil in a large oven-safe skillet over medium-high heat.
Place the stuffed chicken breasts into the skillet.
Cook for approximately 3–4 minutes per side, just until golden brown.
Don’t worry about cooking the chicken completely at this stage—the oven will finish it.
5. Add the honey mustard glaze
Brush the tops of the chicken generously with the honey mustard sauce.
Transfer the skillet to the preheated oven.
Bake for approximately 20–25 minutes, depending on the thickness of the chicken.
The chicken should reach an internal temperature of 165°F (74°C) at the thickest point.
Remove the toothpicks before serving.
🍝 Make the loaded penne
6. Cook the pasta
Bring a large pot of salted water to a boil.
Add the penne and cook according to the package directions until al dente.
Before draining, reserve about ½ cup of pasta water.
Drain the pasta and set aside.
7. Cook the vegetables
While the pasta cooks, lightly steam or boil the broccoli until just tender.
Heat butter in a large skillet over medium heat.
Add the diced bell pepper and cook for 2–3 minutes.
Add the minced garlic and cook for another 30 seconds.
8. Make the creamy sauce
Pour the heavy cream and chicken broth into the skillet.
Add Italian seasoning, a little salt, and black pepper.
Bring the mixture to a gentle simmer.
Cook for approximately 3–4 minutes, stirring occasionally.
Don’t let it boil aggressively.
9. Add the cheese
Reduce the heat to low.
Add:
- Mozzarella
- Parmesan
Stir until the cheese melts and the sauce becomes creamy.
If the sauce is too thick, add a splash of the reserved pasta water.
10. Load the penne
Add the cooked penne to the creamy sauce.
Then add:
- Chopped bacon
- Chopped cooked chicken
- Bell pepper
- Broccoli
Toss everything together until the pasta is completely coated.
Taste and adjust the salt and pepper.
🍽️ 11. Assemble the meal
Spoon a generous portion of loaded penne onto each plate.
Place a honey-mustard stuffed chicken breast on top or alongside the pasta.
Drizzle the reserved honey mustard sauce over the chicken.
Finish with:
- Fresh parsley
- A little Parmesan
- Extra shredded mozzarella, if desired
- A small drizzle of honey mustard
Serve immediately while the chicken is hot and the pasta is creamy.
⭐ Busy-weeknight shortcut
To make this much faster, use rotisserie chicken for the loaded penne and prepare the pasta while the stuffed chicken is baking. You can also prepare the honey mustard sauce and chicken filling earlier in the day.
Tip: For the juiciest chicken, don’t overcook it. Use a meat thermometer and remove it from the oven once the thickest part reaches 165°F (74°C).