Creamy Mushroom Chicken Spaghettini (Print Version)

Tender chicken and skinny spaghettini tossed in velvety mushroom cream sauce. A comforting, satisfying meal that feels indulgent yet stays 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 and 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 - 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 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, and 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.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • It tastes rich and indulgent but uses low-fat milk and whole wheat pasta, so you can have seconds without the guilt.
  • Everything cooks in under 45 minutes, and most of it happens in one skillet while the pasta boils.
  • The sauce clings to the thin spaghettini in a way that makes every bite feel silky and satisfying.
  • You probably already have most of these ingredients, and the mushrooms make it feel fancy without any extra effort.
02 -
  • Do not skip pounding the chicken, uneven breasts cook unevenly and the thick part stays raw while the thin part dries out.
  • Cook the flour for a full minute after adding it to the vegetables, raw flour makes the sauce taste chalky and dull.
  • Add the broth slowly and whisk constantly, dumping it all in at once creates lumps that are hard to smooth out.
  • Reserve pasta water before draining, I forgot once and had to add plain water which made the sauce watery instead of silky.
03 -
  • Use a nonstick skillet to prevent the chicken and sauce from sticking, and it makes cleanup so much easier.
  • Let the chicken rest after cooking, cutting into it right away lets all the juices run out and leaves it dry.
  • Taste the sauce before adding salt, the Parmesan and broth add plenty of saltiness on their own.
  • Cook the mushrooms without crowding the pan, if they steam instead of sauté, they turn rubbery and pale instead of golden.
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