Creamy Mushroom Chicken Spaghettini (Print)

Tender chicken and skinny spaghettini tossed in a velvety mushroom cream sauce—comforting, satisfying, and surprisingly light.

# Components:

→ 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 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil

→ Mushrooms & Vegetables

06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely diced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 cup baby spinach, roughly chopped (optional)

→ Sauce

11 - 2 tablespoons 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 teaspoon Dijon mustard
16 - Salt and pepper to taste

→ Garnish

17 - 2 tablespoons 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 - 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 to 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 to 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 to 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, stirring 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.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes rich and indulgent but keeps the calorie count surprisingly reasonable, so you can enjoy seconds without regret.
  • The whole thing comes together in 40 minutes, making it ideal for weeknights when you're tired but still want real food.
  • Mushrooms soak up all that garlicky, herby goodness and turn the sauce earthy and satisfying.
  • It reheats beautifully the next day, which means leftovers actually get eaten instead of forgotten in the back of the fridge.
02 -
  • Don't skip pounding the chicken, uneven breasts mean some parts dry out while others stay undercooked.
  • Whisk constantly when adding the broth and milk, lumps are easy to avoid if you stay ahead of them.
  • Let the chicken rest for a few minutes after cooking, slicing it too soon releases all the juices onto the cutting board instead of into your mouth.
  • Use real Parmesan, the pre-grated stuff doesn't melt the same way and can leave the sauce grainy.
03 -
  • Reserve more pasta water than you think you'll need, it's easier to thin the sauce than to thicken it back up.
  • Slice the mushrooms evenly so they cook at the same rate and brown nicely instead of steaming.
  • If your skillet isn't big enough to toss everything together, combine the pasta and sauce in the pot you boiled the pasta in.
  • Fresh parsley at the end isn't just for looks, it adds a bright, herbal note that lifts the whole dish.
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