Save My neighbor knocked on my door one Tuesday evening holding a bag of mushrooms from the farmers market, asking if I knew what to do with them. I was in the middle of defrosting chicken and boiling pasta for a plain dinner, so I tossed everything together with what I had in the fridge. The sauce came together so creamy and light that she asked for the recipe before she even finished her plate. I wrote it down on a napkin, and she still texts me every time she makes it.
I made this for my brother once after he started complaining about eating healthy being boring. He piled his plate high, went quiet for a few bites, then looked up and said it tasted like something from a restaurant. I didn't tell him it was whole wheat pasta until the next day. He still asks me to make it when he visits, and now he keeps a box of spaghettini in his own pantry.
Ingredients
- Whole wheat spaghettini: The thin shape lets the sauce coat every strand, and whole wheat adds a nutty flavor that works beautifully with mushrooms, though regular spaghettini is just as good.
- Chicken breasts: Pounding them to an even thickness is the secret to juicy, tender chicken that cooks evenly and stays moist.
- Cremini mushrooms: They have more flavor than white mushrooms and turn golden and slightly sweet when you sauté them long enough.
- Garlic and thyme: Fresh thyme is worth it here, the little leaves release a woodsy aroma that makes the whole kitchen smell like a cozy bistro.
- All-purpose flour: Just two tablespoons thicken the sauce without making it heavy or gluey, stir it in well so no lumps form.
- Low-sodium chicken broth: This controls the salt level and adds depth, I always keep a carton in the pantry for quick sauces like this.
- Low-fat milk: It creates a creamy sauce that feels indulgent but keeps the calories down, and it blends smoothly with the Parmesan.
- Parmesan cheese: Freshly grated melts into the sauce and adds a salty, nutty richness that brings everything together.
- Dijon mustard: A small spoonful brightens the sauce and adds a subtle tang without tasting like mustard at all.
- Baby spinach: Optional, but it wilts into the sauce in seconds and sneaks in extra greens without changing the flavor.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghettini until al dente, usually about 7 to 9 minutes. Before draining, scoop out half a cup of the starchy pasta water, it will help loosen the sauce later if it gets too thick.
- Prepare the chicken:
- Pound the chicken breasts to an even thickness using a meat mallet or the bottom of a heavy pan, this helps them cook evenly and stay juicy. Season both sides with salt and pepper.
- Cook the chicken:
- Heat olive oil in a large nonstick skillet over medium-high heat until shimmering, then add the chicken and cook for 5 to 6 minutes per side until golden brown and cooked through. Remove to a plate, cover loosely with foil, and let it rest while you make the sauce.
- Sauté the vegetables:
- In the same skillet, add the sliced mushrooms and diced onion, cooking over medium heat for 4 to 5 minutes until they soften and turn golden at the edges. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
- Add the flour:
- Sprinkle the flour over the vegetables and stir well, cooking for about a minute to get rid of the raw flour taste. This step coats the vegetables and helps thicken the sauce smoothly.
- Build the sauce:
- Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan, then pour in the milk while stirring to prevent lumps. Let the sauce come to a gentle simmer and cook for 2 to 3 minutes until it thickens slightly.
- Finish the sauce:
- Stir in the grated Parmesan and Dijon mustard until the cheese melts and the sauce turns silky. Season with salt and pepper to taste, and if you are using spinach, add it now and stir until it wilts into the sauce.
- Combine everything:
- Slice the rested chicken into strips and add it to the skillet along with the drained spaghettini, tossing gently to coat everything in the sauce. If the sauce feels too thick, add a splash of the reserved pasta water until it reaches your desired consistency.
- Serve:
- Plate the pasta immediately, garnishing with chopped fresh parsley and extra Parmesan if you like. Serve it hot, with a crisp green salad or crusty bread on the side.
Save The first time I served this to my in-laws, my father-in-law went back for thirds and declared it better than the pasta he had in Rome last summer. My mother-in-law gave me a knowing smile and whispered that he says that about everything I cook, but she still asked for the recipe. Now it shows up at their house every time we visit, and I take it as the highest compliment.
How to Store and Reheat
Leftovers keep well in an airtight container in the fridge for up to three days, though the pasta will soak up some of the sauce as it sits. When reheating, add a splash of milk or chicken broth to loosen the sauce, then warm it gently in a skillet over medium-low heat or in the microwave in short bursts. I prefer the skillet because it brings back that just-cooked silkiness, but the microwave works fine if you stir it every 30 seconds. The chicken stays tender as long as you do not overheat it.
Simple Swaps and Variations
If you want to skip the chicken, double the mushrooms or toss in a can of drained white beans for protein, both work beautifully and keep it vegetarian. Turkey breast cooks the same way as chicken and tastes just as good here, and for a richer sauce, swap half the milk for half-and-half or a few spoonfuls of cream. Gluten-free pasta and a gluten-free flour blend work perfectly if you need them, and I have used oat milk in place of dairy milk with no issues. Fresh basil instead of parsley as a garnish gives it a summery twist.
What to Serve Alongside
This dish is hearty enough to stand on its own, but a simple arugula salad with lemon vinaigrette cuts through the creaminess and adds a peppery bite. Garlic bread or a warm baguette is perfect for soaking up any extra sauce left on the plate, and roasted asparagus or green beans add color and a slight crunch. If you are feeling fancy, a glass of chilled Pinot Grigio or Sauvignon Blanc complements the mushrooms and keeps the meal feeling light.
- Toss baby arugula with olive oil, lemon juice, and shaved Parmesan for a quick, fresh side.
- Roast asparagus with olive oil, salt, and pepper at 400°F for 12 minutes until tender and slightly crispy.
- Warm a sliced baguette in the oven for 5 minutes, then rub the cut sides with a halved garlic clove for extra flavor.
Save This recipe has become my go-to when I want something comforting but do not want to feel heavy afterward, and it never fails to impress anyone I serve it to. I hope it becomes a regular in your kitchen too, the kind of meal you make on a busy weeknight and again when you want to show someone you care.
Recipe FAQ
- → Can I use regular pasta instead of spaghettini?
Yes, absolutely. Any medium pasta shape works well with this cream sauce. Fettuccine, penne, or tagliatelle will coat beautifully and complement the mushroom sauce equally.
- → How do I prevent lumps in the cream sauce?
Whisk gradually when adding the broth and milk to avoid lumps. Cook the flour with vegetables for a full minute before adding liquids, creating a proper roux base for smooth sauce development.
- → What can I substitute for low-fat milk?
Half-and-half, cream, or even Greek yogurt stirred in at the end work well. For dairy-free, use unsweetened oat or almond milk. Adjust quantities slightly depending on desired sauce richness.
- → How do I keep the chicken moist and tender?
Pound breasts to even thickness for uniform cooking, don't exceed 5–6 minutes per side, and let rest after cooking. Avoid overcooking by checking internal temperature reaches 165°F (74°C).
- → Can this dish be made ahead or reheated?
Yes, prepare components separately and combine just before serving for best texture. Reheat gently on stovetop with a splash of broth or milk to restore sauce consistency and prevent drying.
- → What wine pairs best with this dish?
Crisp white wines like Pinot Grigio or Sauvignon Blanc complement the creamy mushroom sauce beautifully. Their acidity cuts through richness and enhances the delicate chicken and thyme flavors.