Creamy Mushroom Chicken Spaghettini

I’d been meaning to use up that container of mushrooms sitting in my fridge for days, but somehow dinner always ended up being something else entirely. Then Tuesday happened—gray, rainy, the kind of evening that practically begs for pasta. I threw this together in about forty minutes, honestly just expecting something decent enough to eat while watching Netflix. But that first bite stopped me mid-show.

My sister was over that night and literally put her fork down after her first serving, looked at me, and said “you’re making this again tomorrow, right?” Now it’s become our go-to when we need something that feels like a hug in a bowl but doesn’t leave us feeling overstuffed.

Ingredients

• 300 g whole wheat spaghettini: I started using whole wheat purely by accident once when the regular kind was sold out, but the nutty flavor actually works beautifully with mushrooms
• 2 boneless skinless chicken breasts: Pounding them to even thickness is the difference between juicy meat and dry disappointment
• 250 g cremini mushrooms: White buttons work fine, but cremini have this deeper, earthier flavor that stands up better to the sauce
• 1 small yellow onion: Finely diced so they practically melt into the sauce instead of having obvious onion pieces
• 2 cloves garlic: Minced fresh, nothing compares to that sharp aromatic hit
• 1 tsp fresh thyme leaves: Dried works in a pinch, but fresh thyme makes the whole kitchen smell incredible
• 2 tbsp all-purpose flour: This is what thickens the sauce into something velvety instead of thin and soupy
• 1 cup low-sodium chicken broth: Low sodium is crucial here since the Parmesan brings plenty of salt on its own
• 3/4 cup low-fat milk: Surprisingly creates all that creamy richness without the heaviness of heavy cream
• 1/4 cup grated Parmesan cheese: Freshly grated makes a huge difference in how smoothly it melts into the sauce
• 1/2 tsp Dijon mustard: My secret ingredient that just makes everything taste more cohesive

Instructions

Get your pasta water going first:

Bring a large pot of salted water to boil while you prep everything else—having the pasta ready to go makes the whole workflow feel less rushed

Cook the spaghettini:

Cook according to package directions until al dente, but before draining, scoop out ½ cup of that starchy pasta water—it’s liquid gold for fixing sauce consistency later

Prep the chicken evenly:

Pound those breasts to an even thickness so they cook at the same rate, then season both sides with salt and pepper

Sear the chicken:

Heat olive oil in a large nonstick skillet over medium-high heat and cook chicken 5–6 minutes per side until golden and cooked through, then remove to a plate and let it rest

Build the vegetable base:

In the same skillet, reduce heat to medium and sauté mushrooms and onion for 4–5 minutes until softened and golden, then add garlic and thyme for just 1 minute

Make the roux:

Sprinkle flour over the vegetables, stirring well to coat everything, and cook for 1 minute to get rid of that raw flour taste

Create the sauce:

Gradually whisk in chicken broth followed by milk, stirring constantly to prevent lumps, then bring to a gentle simmer and cook 2–3 minutes until slightly thickened

Add the finishing touches:

Stir in Parmesan and Dijon mustard until smooth, season with salt and pepper, and add spinach now if using

Bring it all together:

Slice the rested chicken into strips, toss everything back in the skillet with the cooked spaghettini, and add a splash of that reserved pasta water if the sauce needs loosening

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Last month I made this for a friend who swears she hates cream sauces, and she literally asked for the recipe before she’d even finished her plate. Something about how the mushrooms and thyme keep it from feeling too rich.

Making It Lighter

The whole wheat pasta and low-fat milk already cut calories significantly, but you can also use more vegetables and less pasta if you’re watching carbs. Sometimes I add zucchini slices when I sauté the mushrooms.

Wine Pairing That Works

A crisp white like Pinot Grigio or Sauvignon Blanc cuts through the creaminess without overwhelming the delicate mushroom flavor. I’ve also enjoyed it with a light Chardonnay that isn’t too oaky.

Get Creative With It

This recipe is incredibly forgiving once you understand the basic technique. That sauce base works with so many different proteins and vegetables.

• Swap chicken for turkey breast or even white beans for a vegetarian version
• Add sun-dried tomatoes or roasted red peppers for extra depth
• Try rosemary instead of thyme for a more piney, aromatic twist

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Hope this becomes one of those recipes you turn to without even thinking, the kind that feels like coming home every single time.

Recipe FAQs

→ Can I make this dish gluten-free?

Yes. Substitute regular spaghettini with gluten-free pasta and replace all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Check that your chicken broth and other ingredients are certified gluten-free.

→ What can I use instead of chicken?

Turkey breast works well as a direct substitute. For a vegetarian version, omit the chicken entirely and add extra mushrooms, white beans, or pan-seared tofu for protein while keeping the sauce preparation the same.

→ How do I prevent the sauce from becoming too thick?

If the sauce thickens too much, gradually add the reserved pasta water a tablespoon at a time until you reach the desired consistency. The starchy pasta water helps maintain a smooth, pourable texture.

→ Can I prepare this ahead of time?

The sauce can be made up to 2 days in advance and stored in the refrigerator. Reheat gently with a splash of milk or broth before tossing with freshly cooked pasta and sliced chicken. Best served immediately for optimal texture.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce without overwhelming the delicate mushroom flavors. For red wine lovers, a light Pinot Noir works nicely as well.

→ How do I know when the chicken is properly cooked?

The internal temperature should reach 165°F (74°C) when measured with a meat thermometer. The chicken should feel firm to the touch and the juices should run clear when pierced. Let it rest for a few minutes before slicing to keep it juicy.