Creamy Mushroom Chicken Spaghettini

There is something so deeply satisfying about cooking mushrooms. The way they shrink and concentrate their flavor as they hit the hot pan. My tiny apartment kitchen fills with this earthy smell that makes the whole place feel warm. I have been making this mushroom chicken pasta for years, usually on Tuesdays when work has been especially demanding. The whole wheat spaghettini gives it a nice nutty bite, but honestly regular works beautifully too.

Last winter my neighbor texted me at 7 PM completely exhausted from her new job. I brought over a container of this pasta. We sat on her couch and ate it straight from the container while watching terrible reality TV. She called me the next day to say it was the best meal she had in months. Sometimes food is just food, but sometimes it is exactly what someone needs.

Ingredients

• Whole wheat spaghettini: 300 g gives the dish a slightly nuttier taste and more fiber, though regular spaghettini works perfectly fine if you prefer
• Chicken breasts: 2 medium boneless breasts about 350 g total, pounding them to even thickness ensures they cook through without drying out
• Olive oil: 1 tablespoon for searing the chicken, you can also use canola or vegetable oil
• Mushrooms: 250 g cremini or white mushrooms sliced, cremini have a bit more depth but white are more delicate
• Garlic: 2 cloves minced fresh is best here since the flavor is so prominent
• Yellow onion: 1 small onion finely diced adds sweetness and depth to the sauce base
• Fresh thyme: 1 teaspoon fresh leaves or half teaspoon dried pairs beautifully with mushrooms
• Baby spinach: 1 cup roughly chopped is optional but adds nice color and nutrition
• All-purpose flour: 2 tablespoons helps thicken the sauce naturally without being heavy
• Chicken broth: 1 cup low-sodium lets you control the salt level while adding savory depth
• Low-fat milk: 3/4 cup of 1 or 2 percent milk creates a creamy texture without the heaviness of cream
• Parmesan cheese: 1/4 cup grated adds umami and richness that ties everything together
• Dijon mustard: 1/2 teaspoon is a secret ingredient that brightens and balances the creaminess
• Fresh parsley: 2 tablespoons chopped adds a bright fresh finish against the rich sauce

Instructions

Get the pasta going:

Bring a large pot of salted water to boil and cook spaghettini until al dente. Reserve 1/2 cup pasta water before draining, this starchy liquid is pure gold for adjusting sauce consistency later.

Prep the chicken:

Pound chicken to even thickness and season both sides with 1/2 teaspoon salt and 1/4 teaspoon pepper. Even thickness means even cooking, which is the difference between juicy chicken and dry disappointment.

Sear the chicken:

Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook chicken 5-6 minutes per side until golden and cooked through. Remove to a plate, cover loosely, and let rest while you make the sauce.

Cook the vegetables:

Reduce heat to medium and add mushrooms and onion to the same skillet. Sauté 4-5 minutes until softened and golden. Add garlic and thyme, cook 1 minute until fragrant.

Build the sauce base:

Sprinkle 2 tablespoons flour over vegetables, stir well and cook 1 minute. This raw flour taste cooks out and starts the thickening process.

Add the liquids:

Gradually whisk in 1 cup chicken broth followed by 3/4 cup milk. Stir constantly to prevent lumps. Bring to a gentle simmer and cook 2-3 minutes until slightly thickened.

Finish the sauce:

Add 1/4 cup Parmesan and 1/2 teaspoon Dijon mustard, stir until smooth. Season with salt and pepper. Add spinach now if using, stir until just wilted.

Combine and serve:

Slice chicken into strips. Add cooked spaghettini and chicken to the sauce, toss gently to coat. Add pasta water if needed. Serve immediately garnished with parsley and extra Parmesan.

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My friend Alex claims this pasta got him through his first year of medical school. He would make a big batch on Sundays and eat it throughout the week. Now he is a resident and still sends me texts whenever he makes it, usually around midnight after a long shift.

Make It Your Own

The beauty of this recipe is how adaptable it is. I have made it with turkey breast, pork tenderloin, and even entirely meatless with white beans added at the end. Sometimes I swap the thyme for fresh sage in autumn. The basic technique remains the same and it always works.

Perfecting the Sauce

Learning to make a light cream sauce that still feels luxurious changed my weeknight cooking forever. The flour and milk technique is gentle and forgiving. If your sauce looks too thick, add more pasta water or broth. Too thin, let it simmer another minute. You are the boss of the consistency.

Wine Pairing

A crisp white wine like Pinot Grigio cuts through the creaminess while complementing the mushrooms. But honestly a chilled glass of whatever you have in the fridge works beautifully. Some Tuesday nights call for a fancy pairing and some just call for wine.

• Use gluten-free pasta and a 1 to 1 gluten-free flour blend if needed, it works just as well
• Add a splash of half-and-half or cream if you want to make it extra indulgent for special occasions
• The sauce reheats beautifully with a splash of milk, making it excellent for leftovers

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This is the kind of recipe that makes you feel like you really know what you are doing in the kitchen, even on days when you absolutely do not. Comforting but not heavy, impressive but not fussy.

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 sauce remains delicious and satisfying.

→ What pasta works best for this dish?

Spaghettini is ideal because its thin texture holds the light cream sauce beautifully. You can also use regular spaghetti, linguine, or fettuccine if preferred.

→ 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 use regular cream instead of low-fat milk?

Absolutely! Substitute the low-fat milk with half-and-half or heavy cream for a richer sauce. Just reduce the amount slightly as it thickens more.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully without overpowering the delicate mushroom flavors.

→ Is this suitable for gluten-free diets?

Yes, use gluten-free pasta and substitute the all-purpose flour with a 1:1 gluten-free flour blend. The rest of the ingredients are naturally gluten-free.