Save Weeknight dinners at our house used to feel rushed until I discovered this creamy mushroom chicken spaghettini. The way the silky sauce clings to each strand of pasta while the tender chicken pieces soak up all that garlicky mushroom flavor makes something magical happen in about 40 minutes flat. My husband actually asked for seconds, which never happens with pasta dishes.
Last Tuesday my neighbor Sarah popped over just as I was pulling this from the stove. The smell of thyme and mushrooms had drifted through our open kitchen window. She stayed for dinner and asked for the recipe before her plate was even empty.
Ingredients
- 300 g whole wheat spaghettini: The nutty flavor of whole wheat holds up beautifully against the creamy sauce, but regular works perfectly too
- 2 medium boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through without drying out
- 250 g cremini or white mushrooms: Cremini mushrooms have a deeper earthier flavor that really shines in cream sauces
- 2 cloves garlic minced: Fresh garlic matters here, it blooms beautifully in the pan after the vegetables soften
- 1 small yellow onion finely diced: The onion creates a sweet foundation that balances the savory mushrooms
- 1 tsp fresh thyme leaves: Thyme and mushrooms are a classic pairing for good reason
- 2 tbsp all-purpose flour: This creates the roux base that thickens our lighter sauce without heavy cream
- 1 cup low-sodium chicken broth: Low-sodium lets you control the salt level precisely
- 3/4 cup low-fat milk: Using milk instead of cream keeps things lighter while still creating that velvety texture
- 1/4 cup grated Parmesan cheese: Parmesan adds umami depth that makes the sauce taste richer than it is
- 1/2 tsp Dijon mustard: This is the secret ingredient that elevates the whole dish and cuts through the richness
- 2 tbsp fresh parsley chopped: Fresh parsley adds color and a bright finish to each bowl
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a boil and cook spaghettini until al dente, reserving that precious pasta water before draining
- Prep the chicken:
- Pound those chicken breasts to even thickness and season generously with salt and pepper
- Sear the chicken:
- Heat olive oil in a large nonstick skillet over medium-high heat and cook chicken 5-6 minutes per side until golden, then let it rest on a plate
- Build the flavor base:
- In the same skillet, sauté mushrooms and onion 4-5 minutes until golden, then add garlic and thyme for just 1 minute
- Start the sauce:
- Sprinkle flour over vegetables, stir well and cook 1 minute to lose that raw flour taste
- Create the creamy base:
- Gradually whisk in chicken broth followed by milk, stirring constantly to prevent any lumps from forming
- Add the finishing touches:
- Stir in Parmesan and Dijon mustard until smooth, season to taste, and add spinach now if using
- Bring it together:
- Slice chicken into strips, add pasta and chicken to the sauce and toss gently, adding pasta water if needed
Save This recipe has become our go-to when we want comfort food without the heaviness. Something about the combination of tender chicken and earthy mushrooms just works.
Making It Your Own
I have made this with turkey breast and even extra mushrooms for a vegetarian version. The sauce base is so forgiving that it welcomes whatever protein or vegetables you have on hand.
Perfect Wine Pairings
A crisp Pinot Grigio cuts through the creaminess beautifully, while a Sauvignon Blanc highlights the fresh herbs. Either choice makes dinner feel like a restaurant experience at home.
Meal Prep Magic
The sauce actually tastes better the next day as the flavors meld together. I often double the sauce portion and freeze half for those nights when cooking feels impossible.
- Store the pasta and sauce separately to prevent the noodles from absorbing all the liquid
- Reheat gently with a splash of broth or milk to bring the creamy texture back to life
- Leftovers keep beautifully in the refrigerator for up to three days
Save Hope this brings as much comfort to your table as it has to ours.
Recipe FAQs
- → Can I use regular pasta instead of whole wheat spaghettini?
Yes, regular spaghettini works perfectly. The cooking time may vary slightly, so check for al dente texture according to package instructions.
- → How do I prevent the cream sauce from becoming lumpy?
Gradually whisk the broth and milk into the flour mixture while stirring constantly. Keep the heat at medium to avoid sudden temperature changes that can cause curdling.
- → Can I make this dish vegetarian?
Absolutely. Omit the chicken and add extra mushrooms, a can of white beans, or additional vegetables like spinach and sun-dried tomatoes for protein and substance.
- → What's the best way to slice the cooked chicken?
Let the chicken rest for a few minutes after cooking, then slice against the grain into strips. This ensures tender, juicy pieces that won't shred when tossed with the sauce.
- → Can I use dried thyme instead of fresh?
Yes, use half the amount (1/2 teaspoon dried instead of 1 teaspoon fresh) as dried herbs are more concentrated in flavor.
- → How do I adjust the sauce consistency?
Add reserved pasta water a splash at a time to thin the sauce, or let it simmer longer to thicken. The starch in the pasta water also helps the sauce cling better to the noodles.