This recipe hit it out of the park. I wanted a healthy creamy sauce with a hint of mustard (being a mustard lover). I made adaptations, but don't think they did anything to detract from the original recipe. I'd say yes to this any cold evening.
Changes include adding 1/4 tsp mustard flour, 1/4 tsp onion powder, 1/2 tsp dried chives to flour mixture; added 1 smashed then minced clove of garlic to shallot; used Sophia's Greek Yogurt (a local 2% fat Greek yogurt) in place of sour cream, with a sprinkle of nutmeg (as for all cream dishes). I did double the sauce (measurements above then were doubled, too) and added , but wish I had either doubled the pasta and chicken or not doubled it at all.
Have fun with the recipe - you could add broccoli, peas, spinach, arugula, etc. to add some green to the dish. Use anything that will stand up to mustard, but not overpower it.