Save The smell of garlic hitting hot oil always pulls me back into the kitchen, no matter how tired I am. This dish started as a weeknight compromise—something that felt fancy enough to enjoy but quick enough to make after work. I loved how the thin pasta twirled around the fork with just enough creamy sauce clinging to each strand. It became the meal I'd make when I wanted comfort without the heaviness, and it never disappointed.
I made this for a friend who claimed she didn't like mushrooms, and she went back for seconds without realizing they were the star of the sauce. We sat at my tiny kitchen table with the skillet between us, twirling pasta and talking until the wine ran out. That night taught me that good food has a way of sneaking past preferences and straight into memory.
Ingredients
- Whole wheat spaghettini: The thinner strands soak up the sauce better than regular spaghetti, and the nutty flavor adds a quiet depth that I always notice.
- Chicken breasts: Pounding them flat ensures they cook evenly and stay juicy, which I learned after one too many dry, rubbery dinners.
- Cremini mushrooms: They have more flavor than white mushrooms and turn golden and meaty when you give them space in the pan.
- Garlic and onion: These two build the foundation of the sauce, releasing their sweetness slowly as they soften.
- Fresh thyme: Just a little bit makes the whole dish smell like something simmering in an Italian kitchen.
- All-purpose flour: This thickens the sauce without making it gummy, as long as you whisk it in well.
- Low-sodium chicken broth: It gives the sauce body and depth, and using low-sodium means you control the salt level.
- Low-fat milk: This keeps the sauce creamy without the heaviness of cream, which is perfect for a weeknight meal.
- Parmesan cheese: Freshly grated melts smoothly and adds that salty, umami punch that ties everything together.
- Dijon mustard: A secret ingredient that brightens the sauce and adds a subtle tang you can't quite place.
- Baby spinach: Optional, but it wilts into the sauce in seconds and adds a pop of color and nutrition.
- Fresh parsley: A handful at the end makes the dish look alive and adds a fresh, herbal note.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghettini until it's just tender with a slight bite. Reserve half a cup of the starchy pasta water before draining, it's your secret weapon for adjusting the sauce later.
- Prepare the chicken:
- Pound the chicken breasts to an even thickness so they cook uniformly, then season both sides with salt and pepper. This step makes all the difference between juicy chicken and a dry disappointment.
- Cook the chicken:
- Heat olive oil in a large nonstick skillet over medium-high heat and add the chicken breasts. Cook for five to six minutes per side until golden and cooked through, then remove to a plate, cover loosely, and let them rest while you build the sauce.
- Sauté the vegetables:
- In the same skillet, reduce the heat to medium and add the mushrooms and onion. Let them cook for four to five minutes, stirring occasionally, until they soften and turn golden at the edges, then add the garlic and thyme and cook for one more minute until fragrant.
- Add the flour:
- Sprinkle the flour over the vegetables and stir well, cooking for about a minute to remove the raw flour taste. This creates a light roux that will thicken your sauce beautifully.
- Build the sauce:
- Gradually whisk in the chicken broth, followed by the milk, stirring constantly to avoid lumps. Bring the mixture to a gentle simmer and cook for two to three minutes until it thickens slightly and coats the back of a spoon.
- Finish the sauce:
- Stir in the Parmesan cheese and Dijon mustard until smooth, then season with salt and pepper to taste. If you're using spinach, add it now and stir until it wilts into the sauce.
- Combine and serve:
- Slice the rested chicken into strips and add it to the skillet along with the cooked spaghettini. Toss gently to coat everything in the sauce, adding a splash of reserved pasta water if needed to reach your desired consistency, then serve immediately garnished with fresh parsley and extra Parmesan if you like.
Save There was a rainy Tuesday when I made this after a long day, and the steam rising from the skillet fogged up my kitchen window. I remember standing there with a fork, tasting straight from the pan, and feeling the kind of contentment that only a warm meal and a quiet house can bring. It's the kind of dish that turns an ordinary evening into something worth remembering.
Swapping Ingredients
I've made this with turkey breast when I had leftovers from the holidays, and it worked beautifully. For a vegetarian version, skip the chicken entirely and add extra mushrooms or a drained can of white beans for protein. If you need it gluten-free, use gluten-free pasta and swap the flour for a gluten-free blend or cornstarch. The recipe is forgiving and adapts well to what's already in your fridge.
Adjusting the Sauce
If you want a richer sauce, add a splash of half-and-half or cream at the end, though I rarely do because the low-fat milk keeps it light without sacrificing creaminess. When the sauce feels too thick, thin it out with a little reserved pasta water, which also helps it cling better to the noodles. I learned that tasting and adjusting as you go is the secret to making any sauce your own.
Serving and Storing
This dish is best served immediately while the pasta is hot and the sauce is glossy, but leftovers reheat surprisingly well with a splash of milk or broth to loosen the sauce. I like to pair it with a crisp Pinot Grigio or Sauvignon Blanc, though a simple green salad on the side works just as well. If you're meal prepping, store the chicken and pasta separately from the sauce to keep the noodles from absorbing too much liquid.
- Garnish generously with fresh parsley and extra Parmesan for a restaurant-quality finish.
- If reheating, add a little milk or broth and warm gently over low heat, stirring often.
- This recipe doubles easily if you're feeding a crowd or want leftovers for lunch.
Save This recipe has become one of those meals I make without thinking, the kind that fills the house with warmth and makes everyone gather in the kitchen. I hope it finds a place in your rotation too.
Recipe Questions
- → Can I use regular pasta instead of spaghettini?
Yes, absolutely. Any pasta shape works well—fettuccine, penne, or linguine will hold the creamy sauce beautifully. Adjust cooking times according to your pasta choice.
- → How do I keep the sauce from becoming too thick?
Reserve pasta water while draining—this starchy liquid loosens the sauce to your desired consistency. Add it gradually while tossing, rather than all at once. The sauce should coat the pasta lightly, not clump.
- → What's the best way to pound chicken breasts evenly?
Place breasts between plastic wrap or parchment paper. Use a meat mallet's flat side with gentle, firm strokes from the center outward. This ensures even thickness so both sides cook at the same rate without drying out.
- → Can I make this vegetarian or vegan?
For vegetarian: omit chicken and add extra mushrooms, white beans, or chickpeas for protein. For vegan: replace milk with unsweetened oat or almond milk, skip Parmesan or use nutritional yeast, and use vegetable broth instead of chicken broth.
- → How do I prevent lumps when whisking in the liquid?
After sprinkling flour over vegetables, cook briefly to create a roux. Whisk the broth in gradually while maintaining a gentle simmer, stirring constantly. Add milk slowly while whisking to create a smooth, silky texture.
- → Can I prepare this ahead of time?
Cook components separately: prepare chicken and sauce earlier, then reheat gently and combine with freshly cooked pasta when ready to serve. This prevents pasta from absorbing excess sauce and becoming mushy.