Creamy Mushroom Chicken Spaghettini

The first time I made this creamy mushroom chicken spaghettini was on a rainy Tuesday when I needed something cozy but didn't want the heaviness of a traditional cream sauce. My husband took one bite and actually put his fork down mid-meal to tell me this was going into regular rotation. That's when I knew this lighter version had struck the perfect balance between indulgent and weeknight-friendly.

Last winter my sister came over feeling defeated after a tough week at work and I put this together while she sat at my kitchen counter. We ended up eating standing up leaning against the counters because neither of us wanted to stop talking long enough to sit at the table. She still texts me every time she makes it now which is often.

Ingredients

• Whole wheat spaghettini: I love the nutty flavor and extra fiber but regular spaghettini works perfectly fine if that is what you have in your pantry
• Chicken breasts: Pounding them to even thickness ensures they cook through evenly without drying out a technique I learned after too many rubbery chicken disasters
• Cremini mushrooms: These have a deeper earthier flavor than white mushrooms but either variety will give you that satisfying meaty texture
• Low-fat milk: Combined with a bit of flour this creates a surprisingly silky sauce without the heaviness of heavy cream
• Dijon mustard: Do not skip this it adds a subtle depth that makes people wonder what your secret ingredient is
• Fresh thyme: The woodsy aroma pairs perfectly with mushrooms but dried thyme works in a pinch just use about half the amount

Instructions

Get your pasta going:

Drop that spaghettini into salted boiling water and cook it until it is perfectly al dente then grab that half cup of pasta water before draining this liquid gold might save your sauce later

Season and sear the chicken:

Pound those breasts until they are an even thickness season generously and get them golden in hot olive oil about five to six minutes per side then let them rest while you make the sauce

Build your flavor base:

In that same skillet cook your mushrooms and onions until they are golden and fragrant then add the garlic and thyme for just a minute so they do not burn

Create the velvety sauce:

Sprinkle the flour over your vegetables whisk in the broth and milk gradually and simmer until it thickens then stir in the Parmesan and mustard until everything is smooth and creamy

Bring it all together:

Slice that rested chicken into strips toss everything together with the cooked pasta and add a splash of that reserved pasta water if the sauce needs help coating every single strand

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This recipe became my go-to dinner when I had friends over for our monthly cookbook club and everyone kept asking for seconds. Now whenever I smell thyme and mushrooms simmering I immediately think of laughter around my dining table and wine glasses that never stayed empty.

Making It Your Own

Sometimes I swap in turkey breast or go completely vegetarian by adding extra mushrooms and a can of white beans. The sauce base is so versatile that you can really make it work with whatever protein sounds good or skip it entirely for a meatless Monday that still feels substantial.

Wine Pairing Magic

A crisp Pinot Grigio cuts through the creaminess beautifully but honestly any dry white wine you enjoy drinking will work perfectly. I have also served this with a light Chardonnay when hosting friends who prefer something with a bit more body.

Kitchen Confidence

The most important thing I learned making this dish is that confidence in the kitchen comes from trusting your senses. If the sauce looks too thick add more pasta water if it needs more salt add it gradually and taste as you go.

• Keep your whisk moving when adding the liquid to prevent any lumps from forming
• Do not be afraid to adjust the heat if your sauce is thickening too fast or not fast enough
• Season each layer as you go not just at the end for the most flavorful result

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I hope this creamy mushroom chicken spaghettini brings you as many cozy evenings as it has brought me. There is something so comforting about a bowl of pasta that feels special without requiring hours in the kitchen.

Recipe FAQs

→ Can I use regular pasta instead of whole wheat spaghettini?

Yes, regular spaghettini works perfectly as a substitute. Both will yield similar cooking times and texture. Choose whichever you prefer or have on hand.

→ How do I prevent lumps in the cream sauce?

Gradually whisk the chicken broth and milk into the flour mixture slowly, stirring constantly. This gradual incorporation prevents lumps from forming. Cook over medium heat and maintain steady whisking throughout.

→ Can I make this dish vegetarian?

Absolutely. Omit the chicken and increase the mushroom quantity to 350-400g, or add a can of white beans for protein. Substitute vegetable broth for chicken broth to keep it fully vegetarian.

→ What's the best way to achieve al dente pasta?

Follow the package cooking time as a guide, but start tasting a minute or two before it finishes. Al dente pasta should be tender but still have a slight firmness when bitten. Reserve pasta water before draining.

→ How can I make the sauce creamier?

For a richer sauce, replace some or all of the low-fat milk with half-and-half or heavy cream. You can also add an extra tablespoon of Parmesan cheese for deeper flavor and silkier texture.

→ Can I prepare this ahead of time?

Cook the chicken and prepare the sauce ahead, storing them separately in the refrigerator. Cook pasta fresh when ready to serve, then combine components and warm through gently over medium-low heat, adding a splash of broth if needed.