Save The smell of mushrooms hitting a hot skillet still takes me back to my tiny first apartment kitchen, where I learned that comfort food doesn't have to be heavy. This creamy mushroom chicken spaghettini became my weeknight savior during those long work days when something nourishing but not overly filling was exactly what I needed. The sauce comes together so quickly that I've made it countless times even when I'm barely awake enough to chop vegetables.
My friend Sarah stayed over during a particularly rough week and I whipped this up without even thinking. She asked for seconds and then sat at my counter helping me finish the wine while telling me this was exactly the kind of meal that makes you believe everything will be okay. Now whenever I make it I think of her laughing at my terrible jokes between bites.
Ingredients
- 300 g whole wheat spaghettini: The nutty flavor stands up beautifully to the creamy mushroom sauce and adds fiber without feeling like health food
- 2 medium boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through quickly and stay tender
- 250 g cremini or white mushrooms: These develop the best golden color and meaty texture when given time to properly brown in the pan
- 2 cloves garlic and 1 small yellow onion: The aromatic foundation that makes your kitchen smell incredible
- 1 tsp fresh thyme leaves: Earthy and warm this herb bridges the gap between the chicken and mushrooms perfectly
- 2 tbsp all-purpose flour: Just enough to thicken the sauce into that velvety consistency without making it taste like gravy
- 1 cup low-sodium chicken broth: Builds depth of flavor while keeping the salt levels in check
- 3/4 cup low-fat milk: Creates creaminess without the heaviness of heavy cream
- 1/4 cup grated Parmesan cheese: Adds salty umami that makes the sauce taste much richer than it actually is
- 1/2 tsp Dijon mustard: The secret ingredient that cuts through the richness and makes all the flavors pop
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook the spaghettini according to package directions until al dente then reserve ½ cup of that starchy pasta water before draining
- Season and cook the chicken:
- Pound those chicken breasts to an even thickness then season both sides with salt and pepper before cooking in olive oil over medium-high heat for 5 to 6 minutes per side until golden and cooked through
- Sauté your mushrooms and onions:
- Reduce the heat to medium and add the mushrooms and onion to the same skillet letting them cook for 4 to 5 minutes until they're softened and beautifully golden brown
- Add the aromatics and thicken:
- Stir in the garlic and thyme for just one minute then sprinkle the flour over the vegetables stirring constantly to cook away that raw flour taste
- Build your creamy sauce:
- Gradually whisk in the chicken broth followed by the milk and bring everything to a gentle simmer letting it cook for 2 to 3 minutes until slightly thickened
- Finish with flavor:
- Stir in the Parmesan cheese and Dijon mustard until smooth then season with salt and pepper adding spinach now if you want those greens to wilt right into the sauce
- Bring it all together:
- Slice your rested chicken into strips then toss everything the spaghettini the chicken and all that sauce together adding a splash of pasta water if you need to loosen it up
- Serve it up:
- Plate immediately topped with fresh parsley and extra Parmesan because that first bite while it's still steaming hot is absolute perfection
Save This recipe has seen me through sick days celebrations and too many Tuesday nights to count. It's the kind of meal that makes people feel taken care of without requiring you to spend hours in the kitchen.
Making It Your Own
Once you master the basic technique you'll start seeing opportunities to switch things up based on what's in your fridge or what you're craving. The sauce method stays reliable even when the ingredients change.
Wine Pairing Magic
A crisp Pinot Grigio or Sauvignon Blanc cuts through the creaminess while complementing the earthy mushrooms. I love having a glass while I cook and another with dinner the same bottle works for both.
Get Ahead Like A Pro
You can slice your mushrooms and chop the onions and garlic in the morning or even the night before. The sauce actually reheats beautifully so making extra for tomorrow's lunch is never a bad idea.
- Keep some frozen chicken breasts in the freezer and you're always 30 minutes away from this meal
- If you want it vegetarian simply add extra mushrooms or a can of white beans instead of chicken
- The sauce thickens as it stands so splash in a little more milk or pasta water when reheating leftovers
Save Some recipes are just keepers and this one has earned its permanent spot in my rotation through countless delicious dinners.
Recipe FAQs
- → Can I use regular pasta instead of spaghettini?
Absolutely. While spaghettini's thin strands coat beautifully with the cream sauce, you can substitute with fettuccine, pappardelle, or any pasta shape you prefer. Adjust cooking time according to package directions.
- → How do I prevent the sauce from becoming too thick?
The reserved pasta water is key. Add it gradually while stirring to reach your desired consistency. Start with 2 tablespoons and add more as needed. The starch in pasta water emulsifies the sauce naturally.
- → What mushrooms work best for this dish?
Cremini and white button mushrooms are ideal, offering mild earthiness and good texture. Portobello mushrooms add deeper flavor but require adjustment for size. Avoid dried mushrooms unless rehydrated, as they concentrate differently.
- → Can I make this ahead and reheat it?
Store the sauce and chicken separately from pasta for up to 3 days. Reheat gently over medium heat with a splash of milk or broth to restore sauce consistency. Combine with freshly cooked or reheated pasta when serving.
- → How do I make this completely vegetarian?
Omit the chicken and double the mushroom quantity or add a 15-ounce can of cannellini beans for protein. Use vegetable broth instead of chicken broth, and the cooking method remains identical.
- → Why is the chicken pounded before cooking?
Pounding to even thickness ensures uniform cooking throughout the breast. This prevents dry exterior edges while the thicker center finishes cooking, resulting in consistently tender, juicy meat.