Creamy Mushroom Chicken Spaghettini (Print Version)

Tender chicken and spaghettini in a velvety, lighter mushroom cream sauce. Comforting, satisfying, and ready in 40 minutes.

# Components:

→ Pasta

01 - 10.5 oz whole wheat spaghettini or regular spaghettini

→ Chicken

02 - 2 medium boneless, skinless chicken breasts (about 12 oz total)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil

→ Mushrooms & Vegetables

06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely diced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 cup baby spinach, roughly chopped (optional)

→ Sauce

11 - 2 tablespoons all-purpose flour
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup low-fat milk (1% or 2%)
14 - 1/4 cup grated Parmesan cheese
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper to taste

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Extra grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the spaghettini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side, until golden and cooked through. Remove to a plate, cover loosely, and let rest.
04 - In the same skillet, reduce heat to medium. Add mushrooms and onion; sauté for 4 to 5 minutes until softened and golden. Add garlic and thyme, cook for 1 minute.
05 - Sprinkle flour over the vegetables; stir well and cook for 1 minute.
06 - Gradually whisk in the chicken broth, followed by the milk, stirring to avoid lumps. Bring to a gentle simmer; cook 2 to 3 minutes until slightly thickened.
07 - Add Parmesan cheese and Dijon mustard; stir until smooth. Season with salt and pepper. Add spinach now if using, stir until wilted.
08 - Slice chicken into strips. Add cooked spaghettini and chicken to the sauce; toss gently to coat. Add a splash of reserved pasta water if needed for desired sauce consistency.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes rich and indulgent but stays light enough that you feel energized, not weighed down.
  • Everything comes together in one skillet after the pasta cooks, which means less cleanup and more time to relax.
  • The earthy mushrooms and tender chicken create layers of flavor that make every bite satisfying.
  • You can easily swap ingredients based on what you have, and it still turns out beautifully.
02 -
  • Don't skip reserving the pasta water, its starch helps the sauce cling to the noodles and can save a sauce that's too thick.
  • Let the chicken rest after cooking or all the juices will run out when you slice it, leaving you with dry meat.
  • Give the mushrooms space in the pan and resist the urge to stir constantly, they need time to caramelize and develop flavor.
  • Whisk the broth and milk in slowly to avoid lumps in the sauce, patience here makes all the difference.
03 -
  • Use a nonstick skillet to prevent the sauce from sticking and to make cleanup easier after a long day.
  • Freshly grated Parmesan melts much more smoothly than pre-grated, which often contains anti-caking agents that make the sauce grainy.
  • Taste the sauce before adding extra salt, the Parmesan and chicken broth are already salty and it's easy to overdo it.
  • If you love garlic, add an extra clove or two, it only makes the sauce better.
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