Creamy Mushroom Chicken Spaghettini

Rain was pattering against my kitchen window last Tuesday when I realized I had zero appetite for another takeout dinner. The chicken breasts in my fridge needed to become something worth eating, and honestly, I was craving the kind of comfort food that doesn't leave you feeling weighted down afterward. That's when this creamy mushroom chicken spaghettini happened—completely improvised, but it turned into one of those happy kitchen accidents that I've now made three times since. The sauce is velvety and rich without being heavy, and everything comes together in about forty minutes.

Last weekend my sister came over and we ended up making this together, standing at the stove while she told me about her new job. She's usually skeptical of anything 'lighter' but kept sneaking tastes of the sauce and asking if I was sure there wasn't heavy cream hiding somewhere. We ended up eating straight from the pan while it was still bubbling, which is basically the highest compliment she can pay a recipe.

Ingredients

• 300 g whole wheat spaghettini: The skinny pasta cooks quickly and clings beautifully to the lighter sauce, plus the nuttiness of whole wheat plays nicely with earthy mushrooms
• 2 medium boneless skinless chicken breasts: Pounding them to even thickness means they cook through perfectly without drying out—such a simple step that makes all the difference
• 250 g cremini or white mushrooms: Cremini have more depth than button mushrooms, but either works beautifully here
• 2 cloves garlic: Minced fine so it melts into the sauce without any harsh bites
• 1 small yellow onion: Finely diced so it virtually disappears into the sauce, leaving just sweetness behind
• 1 tsp fresh thyme leaves: Fresh thyme pairs so naturally with mushrooms—earthy and aromatic without overwhelming the dish
• 1 cup baby spinach: Completely optional, but I love how it wilts into the sauce and adds a little color
• 2 tbsp allpurpose flour: The secret to thickening the sauce without needing heavy cream
• 1 cup lowsodium chicken broth: Forms the base of the sauce and keeps sodium in check since we're seasoning elsewhere
• 3/4 cup lowfat milk: Creates that creamy texture we all crave but at a fraction of the calories
• 1/4 cup grated Parmesan cheese: Adds umami and subtle sharpness that pulls everything together
• 1/2 tsp Dijon mustard: My grandmother's trick for adding depth to cream sauces—just a hint that people can't quite put their finger on
• 2 tbsp fresh parsley: Brightens everything up and makes the dish look like it came from a restaurant

Instructions

Get your pasta going first:

Bring a large pot of salted water to boil and cook the spaghettini until al dente, but don't forget to scoop out half a cup of that starchy pasta water before draining—that liquid gold will save your sauce later if it gets too thick

Prep the chicken evenly:

Pound those chicken breasts to an even thickness so they cook uniformly, then season both sides with salt and pepper—this simple step keeps the chicken juicy instead of dry and disappointing

Sear the chicken perfectly:

Heat olive oil in a large nonstick skillet over medium-high heat and cook the chicken for five to six minutes per side until golden and cooked through, then remove to a plate and let it rest while you build the sauce

Build the mushroom base:

In that same skillet, reduce heat to medium and sauté the mushrooms and onion for four to five minutes until softened and golden, then add garlic and thyme for just one minute until fragrant

Create the roux:

Sprinkle flour over the vegetables and stir well, cooking for one minute to remove that raw flour taste—this is what gives your sauce body without being heavy

Add the liquids gradually:

Whisk in the chicken broth first, followed by the milk, stirring constantly to avoid any lumps, then bring everything to a gentle simmer and cook for two to three minutes until slightly thickened

Finish the sauce:

Stir in the Parmesan cheese and Dijon mustard until smooth, then season with salt and pepper, adding spinach now if you're using it and stirring just until wilted

Bring it all together:

Slice the rested chicken into strips, then add both the chicken and cooked spaghettini to the sauce, tossing gently to coat everything—splash in some of that reserved pasta water if the sauce needs loosening up

Serve it up:

Plate immediately while everything is still steaming, sprinkling fresh parsley and extra Parmesan over the top because we both know a little more cheese never hurt anyone

Save

This recipe has officially entered my weeknight rotation because it satisfies that cream-sauce craving without the post-dinner regret. Last night I caught myself scraping the last bits of sauce from the pan with a fork, which I'm going to pretend is just professional recipe development and not me having zero self-control around mushroom anything.

Making It Your Own

The beauty of this recipe is how adaptable it is to whatever you have on hand. Sometimes I swap in turkey breast or go completely vegetarian by adding extra mushrooms and a can of white beans for protein. The sauce base stays the same creamy magic regardless of what protein you choose—or none at all.

Getting The Sauce Just Right

The first time I made this, the sauce thickened up way more than expected while sitting in the pan. That's when the reserved pasta water saved me—it thins everything back out while keeping that silky consistency. I've learned to trust my eyes more than the timer on this one, since flour thickens differently on humid days versus dry ones.

Perfect Pairings & Sides

A crisp Pinot Grigio or Sauvignon Blanc cuts through the creaminess beautifully without overpowering the delicate mushroom flavor. If you're feeding a crowd or want something green alongside, a simple arugula salad with lemon vinaigrette balances the richness perfectly and takes literally five minutes to throw together.

• The sauce actually reheats surprisingly well the next day—just add a splash of milk when warming it up
• Leftovers make an excellent cold pasta salad for lunch, dressed with a little extra olive oil
• If you're meal prepping, cook the pasta slightly underdone since it'll absorb more sauce as it sits

Save

Hope this becomes one of those recipes you turn to when you need something comforting but not overwhelming. Sometimes the simplest meals are the ones that stick with you the longest.

Recipe FAQs

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and add extra mushrooms or a can of white beans for protein. The vegetable-based sauce remains just as flavorful and satisfying.

→ What pasta works best for this dish?

Whole wheat spaghettini adds nutty flavor and extra fiber, but regular spaghettini works perfectly too. The thin pasta strands coat beautifully with the creamy mushroom sauce.

→ How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to restore the creamy consistency. The pasta may absorb more sauce overnight.

→ Can I make the sauce ahead of time?

The sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat slowly while whisking in a little milk to thin it back to the desired consistency before tossing with freshly cooked pasta and chicken.

→ What can I serve with this dish?

A crisp green salad with vinaigrette balances the creamy pasta perfectly. Garlic bread or roasted vegetables like asparagus or broccoli also complement the dish well. For wine, try a Pinot Grigio or Sauvignon Blanc.

→ Is this suitable for gluten-free diets?

Yes, simply substitute gluten-free pasta for the spaghettini and use a gluten-free flour blend or cornstarch in place of all-purpose flour to thicken the sauce. Double-check that your chicken broth and mustard are certified gluten-free.