Creamy Mushroom Chicken Spaghettini (Print View)

Tender chicken and spaghettini tossed in a velvety mushroom cream sauce. Comforting, satisfying, and lighter than traditional versions.

# What You'll Need:

→ 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)

# Step-by-Step Directions:

01 - Bring a large pot of salted water to a boil. Cook spaghettini according to package directions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, pound chicken breasts to even thickness. Season both sides with salt and pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken and cook 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 4 to 5 minutes until softened and golden. Add garlic and thyme, cook 1 minute.
05 - Sprinkle flour over vegetables and stir well. Cook 1 minute.
06 - Gradually whisk in chicken broth followed by milk, stirring to avoid lumps. Bring to gentle simmer and 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 if using and stir until wilted.
08 - Slice chicken into strips. Add cooked spaghettini and chicken to the sauce; toss gently to coat. Add reserved pasta water if needed for desired consistency.
09 - Divide among serving plates and garnish with fresh parsley and extra Parmesan if desired. Serve immediately.

# Expert Suggestions:

01 -
  • The sauce manages to feel luxurious and velvety while staying light enough for a regular weeknight rotation
  • Everything cooks in one skillet and the pasta water, making cleanup almost nonexistent
  • Those earthy mushrooms and tender chicken create this perfect bite thats satisfying without leaving you heavy
02 -
  • That reserved pasta water is liquid gold it transforms a separated sauce into something silky and cohesive
  • Mushrooms need space in the pan or theyll steam instead of brown, so resist the urge to crowd them
  • Let the chicken rest after cooking, otherwise all those juices end up on the cutting board instead of in the meat
03 -
  • Room temperature milk incorporates more smoothly than cold milk straight from the fridge
  • Grate your own Parmesan instead of buying pre grated it melts better and tastes fresher
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