Creamy Mushroom Chicken Spaghettini

The first time I made this mushroom cream sauce, I stood over the skillet stirring in the Parmesan, half-convinced I'd ruined it. The sauce looked thin and unimpressive, but suddenly it transformed into this silky, golden coating that clung perfectly to every strand of pasta. My husband wandered into the kitchen asking what smelled so incredible, and I realized this was going to become one of those recipes I'd make on repeat whenever comfort food was calling but I didn't want the heavy aftermath of traditional cream sauces.

Last winter, my sister came over exhausted after a brutal week at work. I set a steaming bowl of this in front of her, and she went completely silent for five solid minutes. When she finally looked up, she said this was the kind of meal that makes everything else fade away for a little while. We sat at the kitchen table just talking while the steam rose from our bowls, and I remembered why feeding people feels like such a privilege.

Ingredients

• 300 g whole wheat spaghettini: The nutty flavor of whole wheat holds up beautifully against the creamy sauce, though regular works perfectly too
• 2 boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through without drying outa game changer for juicy results
• 250 g cremini mushrooms: These have more depth than white mushrooms and develop gorgeous golden edges when sautéed
• 1 small yellow onion: Finely diced so it melts into the sauce, adding sweetness without texture
• 2 cloves garlic: Minced fresh and added after the vegetables so it doesnt burn and turn bitter
• 1 tsp fresh thyme: Earthy and aromatic, this bridges the gap between chicken and mushrooms beautifully
• 2 tbsp all-purpose flour: This creates the light roux that thickens the sauce into velvety perfection
• 1 cup low-sodium chicken broth: The foundation of the sauce, providing depth without overpowering saltiness
• 3/4 cup low-fat milk: Creates creamy richness while keeping things lighter than traditional heavy cream
• 1/4 cup grated Parmesan: Adds umami and subtle sharpness that makes the sauce taste indulgent
• 1/2 tsp Dijon mustard: The secret ingredient that elevates the whole sauce and makes it taste restaurant quality

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil and cook spaghettini until al dente, then reserve that precious half cup of pasta water before draining

Prep the chicken evenly:

Pound the breasts to uniform thickness and season both sides with salt and pepper so they cook at the same rate

Sear the chicken perfectly:

Heat olive oil in a large nonstick skillet over medium-high heat and cook chicken for 5-6 minutes per side until golden and cooked through, then rest it on a plate

Build your flavor foundation:

Reduce heat to medium, add mushrooms and onion to the same skillet, and sauté for 4-5 minutes until softened and golden, then add garlic and thyme for one minute more

Create the base:

Sprinkle flour over the vegetables and stir well to cook off the raw taste for about one minute

Make it silky:

Gradually whisk in chicken broth followed by milk, stirring constantly to prevent lumps, then simmer gently for 2-3 minutes until slightly thickened

Add the magic touches:

Stir in Parmesan and Dijon mustard until smooth, season with salt and pepper, and add spinach now if using until just wilted

Bring it all together:

Slice the rested chicken into strips, add both pasta and chicken to the sauce, toss gently to coat, and splash in pasta water if needed for perfect consistency

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This recipe saved me during a particularly busy month when I was cooking dinner for my in-laws after work. They still mention that meal, how the kitchen smelled incredible and how something so creamy could feel so light to eat. Sometimes the best meals are the ones that come together simply but make everyone feel taken care of.

Making It Your Own

I've discovered this sauce is endlessly adaptable. Turkey breast works beautifully, or skip meat entirely and add white beans for protein. The recipe naturally accommodates gluten-free pasta and flour blends, and while I love the lighter milk version, sometimes I'll add a splash of cream for extra richness on special occasions.

Perfect Pairings

A crisp white wine cuts through the creaminess beautifully. Pinot Grigio or Sauvignon Blanc are my go-to choices. A simple green salad with bright vinaigrette balances the richness, and if you're feeling indulgent, garlic bread never hurt anyone's feelings alongside this.

Timing Is Everything

The key to this recipe is orchestration. Start your water first, then immediately begin prepping chicken and vegetables. While pasta cooks, you're already searing chicken and building sauce. Having everything prepped before you start means the sauce comes together seamlessly without that frantic feeling of trying to chop while something burns.

• Keep your pasta water at a rolling boil before adding spaghettini
• Warm your serving bowls in the oven so everything stays hot longer
• Have your garnish ready before you start tossingeverything together

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There's something so satisfying about a recipe that delivers such comfort without requiring hours of effort or leaving you feeling overly full. This is the kind of dinner that turns an ordinary Tuesday into something worth savoring.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Yes, simply omit the chicken and add extra mushrooms or a can of white beans for protein. The creamy mushroom sauce works beautifully as a vegetarian main dish.

→ What type of mushrooms work best?

Cremini or white mushrooms are ideal for their mild flavor and meaty texture. You can also use shiitake or portobello for a deeper, earthier taste.

→ Can I use regular spaghetti instead of spaghettini?

Absolutely! Regular spaghetti works well, though spaghettini cooks slightly faster and has a more delicate texture that pairs nicely with the light cream 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.

→ Can I freeze this dish?

Freezing isn't recommended as dairy-based sauces can separate when thawed. For best results, enjoy fresh or refrigerate for leftovers within a few days.

→ What can I serve with this?

A crisp green salad with vinaigrette balances the richness perfectly. Steamed broccoli or roasted asparagus also complement the creamy flavors beautifully.