Creamy Mushroom Chicken Spaghettini (Print version)

Tender chicken and spaghettini in a light, velvety mushroom cream sauce—ready in 40 minutes 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 thyme
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 cheese (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 Advice:

01 -
  • The sauce is velvety and luxurious but uses clever techniques instead of heavy cream
  • Everything cooks in one pan, meaning less cleanup and more mingled flavors
  • It comes together in about 40 minutes, perfect for weeknight comfort
02 -
  • Letting the chicken rest after cooking keeps it juicy, cutting into it immediately lets all those juices run out onto the plate
  • The pasta water is not optional, it is the magic that brings a slightly too thick sauce back to perfect silky consistency
  • Low-fat milk can separate if boiled too vigorously, keep it at a gentle simmer for the smoothest results
03 -
  • Do not crowd the pan when searing chicken, cook in batches if necessary so each piece gets proper golden color
  • Reserve more pasta water than you think you need, it is better to have extra than not enough
  • Grate your own Parmesan instead of buying pre-grated, the flavor difference is worth the extra effort
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