Pin Some evenings call for something warm and filling that doesn't weigh you down, and this mushroom chicken pasta became exactly that on a chilly Tuesday when I had nothing defrosted and a pile of mushrooms that needed using. I grabbed a pack of whole wheat spaghettini I'd been ignoring, sliced up the chicken breasts, and got to work. The sauce came together faster than I expected, creamy and velvety without the usual guilt of heavy cream. By the time I twirled the first forkful, I realized I'd stumbled onto something quietly perfect.
I made this for a small dinner with two friends who claimed they were trying to eat lighter but still wanted comfort food. They were skeptical when I mentioned whole wheat pasta and low-fat milk, but after the first bite, the questions stopped. One of them went back for thirds and texted me the next morning asking for the recipe. It's now my go-to when I want to feed people something that feels like a hug without the heaviness that follows.
Ingredients
- Whole wheat spaghettini: The thinner shape lets the sauce cling beautifully, and whole wheat adds a nutty depth without feeling virtuous or boring.
- Chicken breasts: Pounding them to even thickness is the secret to juicy, tender meat that cooks evenly and doesn't dry out.
- Cremini mushrooms: These have more flavor than white button mushrooms and give the sauce that earthy, almost meaty richness.
- Garlic and thyme: Fresh thyme is worth it here, the little leaves release a woodsy fragrance that dried just can't match.
- Low-fat milk: I was doubtful at first, but with the Parmesan and a good whisk, it thickens into a sauce that tastes far richer than it is.
- Parmesan cheese: Real Parmigiano-Reggiano melts smoothly and adds a salty, umami punch that makes the whole dish come alive.
- Dijon mustard: Just half a teaspoon brightens the sauce and adds a subtle tang that balances the creaminess.
- Baby spinach: Optional, but I love the pop of green and the way it wilts into the sauce without any fuss.
Instructions
- Boil the pasta:
- Get a large pot of salted water rolling, then cook the spaghettini until it still has a bit of bite. Don't forget to scoop out half a cup of that starchy water before draining, it's your secret weapon for silky sauce later.
- Prep and season the chicken:
- Pound the breasts gently with a rolling pin or the bottom of a pan until they're even all over. Season both sides with salt and pepper, it sounds simple but makes all the difference.
- Sear the chicken:
- Heat olive oil in a large skillet until it shimmers, then lay the chicken down and don't move it for 5 to 6 minutes. Flip once, cook until golden and cooked through, then set aside to rest under a loose cover.
- Saute the mushrooms and onion:
- In the same skillet, add the sliced mushrooms and diced onion, letting them soften and turn golden in their own juices. Toss in the garlic and thyme for the last minute, just until fragrant.
- Make the roux:
- Sprinkle flour over the vegetables and stir it in well, cooking for a full minute to get rid of that raw flour taste.
- Build the sauce:
- Pour in the chicken broth slowly, whisking as you go to keep it smooth, then add the milk. Let it simmer gently for a few minutes until it thickens just enough to coat the back of a spoon.
- Finish with cheese and mustard:
- Stir in the Parmesan and Dijon, tasting and adjusting the salt and pepper as you go. If you're using spinach, toss it in now and watch it wilt into the sauce.
- Slice and combine:
- Cut the rested chicken into strips, then add it to the skillet along with the drained pasta. Toss everything gently, adding a splash of reserved pasta water if the sauce feels too thick.
- Serve hot:
- Plate it up right away, scattering fresh parsley and extra Parmesan over the top for a final touch.
Pin The first time I served this to my younger brother, he looked at the whole wheat pasta and low-fat milk like I was trying to trick him into eating health food. But halfway through his bowl, he stopped talking and just ate. When he finished, he asked if there was more, and that's when I knew this recipe had crossed the line from healthy substitution to something people actually crave. It's the kind of dish that sneaks up on you, quietly satisfying without shouting about what it is or isn't.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. When you reheat it, add a splash of milk or broth to loosen the sauce, it tightens up as it sits. I usually warm it gently in a skillet over medium-low heat, stirring occasionally, but the microwave works too if you're in a rush. The flavors actually deepen overnight, so day-two pasta can be even better than the first round.
Swaps and Variations
If you want to skip the chicken, add an extra cup of mushrooms or toss in a can of drained white beans for protein. Turkey breast works just as well and cooks in the same amount of time. For a richer sauce, swap half the milk for half-and-half or a few tablespoons of cream. If you're gluten-free, use your favorite pasta and swap the flour for a gluten-free blend, just whisk it in the same way.
What to Serve Alongside
A simple green salad with lemon vinaigrette cuts through the creaminess and adds a bright, crisp contrast. Garlic bread is always welcome, though it does bump up the carbs if you're watching that. A glass of chilled Pinot Grigio or Sauvignon Blanc pairs beautifully, light and acidic enough to balance the richness of the sauce.
- Roasted asparagus or green beans add a bit of crunch and color to the plate.
- A sprinkle of red pepper flakes at the table gives anyone who wants a little heat an easy option.
- If you're feeding kids, keep the Dijon mild and let them add extra Parmesan themselves.
Pin This recipe has become one of those quiet weeknight heroes that never makes a fuss but always delivers. It's proof that lighter doesn't have to mean less satisfying, just a little more thoughtful.
Recipe Questions
- → Can I use regular pasta instead of spaghettini?
Yes, any thin pasta like linguine or angel hair works beautifully. Cooking time may vary slightly, so check package instructions and aim for al dente texture.
- → How do I prevent lumps in the cream sauce?
Whisk the milk gradually into the flour and mushroom mixture over medium heat. Keep whisking constantly and avoid high heat to ensure a smooth, silky sauce without clumps.
- → Can I make this dish ahead of time?
Prepare components separately: cook pasta and chicken earlier, refrigerate, then gently reheat and combine with freshly made sauce just before serving for best texture and flavor.
- → What's the best way to slice the chicken?
Let cooked chicken rest for 2-3 minutes, then slice against the grain into strips. This keeps the meat tender and allows sauce to coat evenly throughout the dish.
- → How can I make the sauce thicker or thinner?
For thicker sauce, use less pasta water. For thinner, add more reserved pasta water or broth gradually. The starch in pasta water helps naturally thicken while complementing the dish's flavors.
- → Are there good protein alternatives to chicken?
Turkey breast works great as a direct substitute. For vegetarian options, add extra mushrooms, white beans, or tofu. Cooking times may adjust based on your protein choice.