Creamy Mushroom Chicken Spaghettini

My apartment tiny and drafty, this mushroom chicken pasta became my Tuesday survival dinner. The way cream sauce clings to skinny noodles feels like a warm blanket after a long day at work. I started making it when my budget was tight but my craving for comfort food was high. Now it is the first thing I cook when friends say they are over for dinner.

Last winter my sister came over during that awful week when everything felt overwhelming. She took one bite of this pasta set her fork down and said this is exactly what I needed. We sat at my chipped kitchen table for two hours just talking and eating until the skillet was empty.

Ingredients

• 300 g whole wheat spaghettini: The thin noodles catch sauce beautifully and whole wheat adds nutty flavor plus fiber
• 2 boneless chicken breasts: Pounding them even ensures they cook quickly and stay tender throughout
• 250 g cremini mushrooms: These have deeper flavor than white buttons and hold their texture when sautéed
• 1 small yellow onion: Finely diced it melts into the sauce adding subtle sweetness and depth
• 2 cloves garlic: Mince it fresh right before adding so the oils stay potent and fragrant
• 1 tsp fresh thyme: Earthy and woodsy this bridges the gap between mushrooms and cream sauce
• 2 tbsp all-purpose flour: This creates the velvety base that thickens the sauce without making it heavy
• 1 cup chicken broth: Use low sodium so you can control the seasoning yourself
• 3/4 cup low-fat milk: The secret to light yet creamy sauce that still feels indulgent
• 1/4 cup Parmesan cheese: Grate it yourself for better melting and sharper flavor
• 1/2 tsp Dijon mustard: Just enough to brighten all the rich flavors and make them pop

Instructions

Get the pasta going:

Drop spaghettini into boiling salted water and cook until al dente then scoop out half a cup of starchy pasta water before draining

Prep the chicken:

Pound those breasts to even thickness season generously with salt and pepper on both sides

Sear the chicken:

Heat oil in your biggest skillet over medium high heat add chicken and cook about five minutes per side until golden brown and cooked through then set aside to rest

Build the flavor base:

Toss in mushrooms and onion cooking until softened and golden then add garlic and thyme for just one minute until fragrant

Start the sauce:

Sprinkle flour over the vegetables stir constantly for one minute then slowly whisk in broth followed by milk

Finish it right:

Let sauce simmer until slightly thickened stir in Parmesan and mustard season to taste then add sliced chicken and pasta tossing everything together with a splash of reserved pasta water if needed

Save to Pinterest

This recipe has evolved from quick weeknight dinner to the meal I make when I want to show someone I care. There is something about the way the kitchen fills with garlic and thyme that makes people feel at home before they even take a bite.

Making It Your Own

I have made this with turkey breast swapped spinach for kale and even used half and half when I wanted something extra decadent. The basic formula works so well that you can play with it based on what you have on hand.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the cream sauce while complementing the earthy mushrooms. If you prefer red a light Pinot Noir works beautifully without overpowering the delicate flavors.

Make Ahead Strategy

You can slice the chicken and chop vegetables up to a day ahead. The sauce comes together so quickly that having everything ready makes this feel like an effortless meal even on busy weeknights.

• Cook pasta just until al dente since it will continue cooking in the sauce
• Warm everything gently if reheating leftovers adding a splash of milk to loosen the sauce
• Garnish fresh right before serving so parsley stays bright and vibrant

Save to Pinterest

Grab a fork pour some wine and dig into this bowl of comfort.

Recipe FAQs

→ Can I use different types of mushrooms?

Yes, absolutely. Cremini, white button, portobello, or a mix work beautifully. Choose based on availability and preference—heartier varieties like cremini add earthier flavor.

→ How do I prevent the sauce from being lumpy?

Whisk gradually while adding broth and milk, and ensure the roux (flour cooked in oil) is smooth before liquid addition. Cook flour for about 1 minute before whisking in liquids to develop proper texture.

→ What's the best way to cook chicken evenly?

Pound chicken breasts to even thickness before cooking so they cook uniformly. This prevents dry edges while waiting for thicker centers to finish cooking.

→ Can I make this ahead and reheat?

Yes, prepare up to step 7, then cool and refrigerate up to 3 days. Reheat gently over medium heat with a splash of broth or milk to restore sauce consistency, then add pasta and chicken.

→ What pasta substitutes work well?

Gluten-free pasta, fettuccine, or linguine are excellent alternatives. Thin strands like spaghettini help coat evenly with the creamy sauce.

→ How do I make this vegetarian?

Omit chicken and add extra mushrooms, a can of white beans, or diced tofu for protein. Use vegetable broth instead of chicken broth for a fully plant-based version.