Creamy Mushroom Chicken Spaghettini (Printable Version)

Tender chicken and spaghettini in a light, creamy mushroom sauce for a comforting yet satisfying meal.

# 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 tsp salt
04 - 1/4 tsp black pepper
05 - 1 tbsp olive oil

→ Mushrooms and Vegetables

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

→ Sauce

11 - 2 tbsp 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 tsp Dijon mustard
16 - Salt and pepper to taste

→ Garnish

17 - 2 tbsp fresh parsley chopped
18 - Extra grated Parmesan 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 5-6 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 4-5 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 2-3 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. Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Suggestions:

01 -
  • The mushroom cream sauce stays incredibly light while still feeling indulgent
  • Everything cooks in one pan except the pasta, meaning minimal cleanup
  • Whole wheat spaghettini gives you that comforting pasta satisfaction without the food coma
02 -
  • The reserved pasta water is absolutely crucial—don't skip it or dump it down the drain
  • Letting the chicken rest before slicing keeps all the juices inside instead of on your cutting board
  • Whisking the liquids gradually prevents lumpy sauce, which nobody wants on their pasta
03 -
  • Pound the chicken between plastic wrap for even thickness without making a mess
  • Room temperature ingredients incorporate more smoothly into the sauce
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