Pin It The skillet was still warm from the chicken when I first poured in that broth, watching it bubble around the golden mushrooms. I wasn't trying to make anything fancy, just something that would use up the cremini sitting in my fridge and feel like more than weeknight basics. The flour turned everything silky in seconds, and suddenly I had this sauce that clung to every strand of pasta like it belonged there. My husband walked in just as I was twisting the spaghettini into bowls, and the look on his face told me this one was going into rotation. It's been our go-to ever since, the kind of dinner that feels like a hug without the heaviness.
I made this for my sister the night she came over frazzled from work, and she sat at my counter watching me slice the chicken into strips. She kept saying she didn't know how I made weeknight cooking look easy, but really it was just this recipe doing the heavy lifting. The mushrooms soften into the sauce, the thyme smells like comfort, and the whole thing comes together while you're still sipping your first glass of wine. By the time we sat down, she was already asking me to text her the recipe. It's the kind of meal that makes people think you spent way more time than you did.
Ingredients
- Whole wheat spaghettini: The thin strands catch the sauce perfectly, and the whole wheat adds a subtle earthiness that pairs beautifully with mushrooms without feeling virtuous.
- Chicken breasts: Pounding them to an even thickness is the secret to juicy, evenly cooked meat that doesn't dry out or turn rubbery in the pan.
- Cremini mushrooms: These have more flavor than white button mushrooms, and slicing them thin helps them cook down into the sauce and almost melt into the background.
- Garlic and thyme: Fresh thyme is worth it here, the little leaves release this warm, herby fragrance that makes your kitchen smell like a bistro.
- All-purpose flour: Just two tablespoons create that silky texture without making the sauce gloppy or heavy, it's the glue that holds everything together.
- Low-sodium chicken broth and low-fat milk: This combo gives you creaminess and depth without the guilt, and you can always add a splash more broth if the sauce tightens up.
- Parmesan cheese: Freshly grated melts in seamlessly and adds that salty, nutty finish that makes you want to lick the spoon.
- Dijon mustard: A tiny bit sharpens the whole sauce and balances the richness, you won't taste mustard but you'll notice something is just right.
- Baby spinach: Optional, but it wilts in seconds and adds a pop of green that makes the dish feel a little more complete.
Instructions
- Boil the pasta:
- Bring a large pot of salted water to a rolling boil and cook the spaghettini until al dente, then save half a cup of that starchy pasta water before draining. It's your secret weapon for loosening the sauce later.
- Prep and season the chicken:
- Pound the chicken breasts to an even thickness so they cook uniformly, then season both sides with salt and pepper. This step takes two minutes and saves you from dry edges and raw middles.
- Sear the chicken:
- Heat olive oil in a large nonstick skillet over medium-high heat and cook the chicken for 5 to 6 minutes per side until golden and cooked through. Let it rest on a plate loosely covered while you build the sauce in the same pan.
- Saute the vegetables:
- Lower the heat to medium, add the mushrooms and onion, and let them cook for 4 to 5 minutes until softened and golden. Toss in the garlic and thyme, stirring for just a minute until fragrant.
- Make the roux:
- Sprinkle the flour over the vegetables and stir it in well, cooking for a full minute to get rid of that raw flour taste. This is what will thicken your sauce and give it body.
- Build the sauce:
- Gradually whisk in the chicken broth, then the milk, stirring constantly to avoid lumps. Let it come to a gentle simmer and cook for 2 to 3 minutes until it thickens just enough to coat the back of a spoon.
- Finish with cheese and mustard:
- Stir in the Parmesan and Dijon mustard until the sauce is smooth and glossy, then season with salt and pepper. If you're using spinach, add it now and stir until it wilts into the sauce.
- Combine and serve:
- Slice the rested chicken into strips, then add the cooked spaghettini and chicken to the skillet and toss gently to coat. Add a splash of reserved pasta water if the sauce needs loosening, then serve immediately with fresh parsley and extra Parmesan.
Pin It 
The first time I served this to friends, one of them said it tasted like something you'd order at a little Italian place tucked away on a side street. I didn't tell her it took me less than an hour and cost a fraction of eating out. Instead, I just poured more wine and watched everyone go back for seconds, the bowls scraped so clean they barely needed washing. That's when I knew this recipe was a keeper, not because it was complicated, but because it made a regular Tuesday feel like something worth celebrating.
Swaps and Substitutions
If chicken isn't your thing, turkey breast works just as well, or you can leave the meat out entirely and add another cup of mushrooms or a drained can of white beans for heft. Gluten-free pasta and a gluten-free flour blend will give you the same silky result if you need to keep things celiac-friendly. For a richer sauce, swap half the milk for half-and-half or cream, but honestly the low-fat version is so good you might not bother. Fresh thyme is ideal, but dried works in a pinch, just use half the amount and add it early so it has time to bloom.
Storing and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat better than you'd expect. Add a splash of milk or broth to the pan or microwave-safe dish before warming, and stir gently to bring the sauce back to life. The pasta will have soaked up some of the liquid overnight, so don't be shy with that extra splash. I've even eaten this cold straight from the fridge standing at the counter, and it still tasted good enough to finish the whole container.
Pairing and Serving Ideas
This dish is rich enough to stand alone, but a simple arugula salad with lemon and olive oil cuts through the creaminess and adds a peppery brightness. A crisp Pinot Grigio or Sauvignon Blanc is my go-to wine pairing, something light and acidic that doesn't compete with the mushrooms. If you want to stretch the meal for a crowd, serve it with garlic bread or a baguette for mopping up every last bit of sauce.
- Toss together an arugula salad with lemon juice, olive oil, and shaved Parmesan for a bright, peppery contrast.
- Serve with a crusty baguette or garlic bread to soak up every drop of that silky mushroom sauce.
- Pour a chilled glass of Pinot Grigio or Sauvignon Blanc to keep things light and refreshing.
Pin It This is the kind of recipe that makes you feel like you've got your life together, even on the nights when you absolutely don't. Serve it up, pour yourself a glass of something cold, and let the creamy mushroom magic do the talking.
Recipe Questions & Answers
- → How do I prevent the sauce from becoming lumpy?
Whisk gradually as you add the chicken broth and milk to the flour mixture. Work slowly and steadily to incorporate the liquids evenly. If lumps do form, strain the sauce through a fine-mesh sieve before adding the pasta.
- → Can I make this ahead or reheat it?
Yes, prepare the sauce and chicken separately, then store in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of broth or milk to restore the sauce consistency. Cook fresh pasta just before serving for best texture.
- → What's the best way to cook chicken evenly?
Pound the chicken breasts to uniform thickness before cooking—this ensures even cooking throughout. Use medium-high heat and avoid moving the chicken around too much. Cook 5–6 minutes per side until golden. Let rest briefly after cooking for juicier results.
- → Can I substitute the mushrooms?
Cremini or white mushrooms work best, but you can use portobello, shiitake, or oyster mushrooms. Adjust cooking time based on size—smaller varieties cook faster. Avoid watery mushrooms; pat them dry before sautéing for better browning.
- → How do I make this dairy-free?
Replace low-fat milk with unsweetened almond, oat, or cashew milk. Skip the Parmesan or use nutritional yeast for a similar umami flavor. Use olive oil-based cooking spray instead of butter. The sauce will be lighter but still creamy and delicious.