Creamy Mushroom Chicken Spaghettini (Printable)

Tender chicken and spaghettini in a velvety mushroom cream sauce. Quick, easy, and lighter Italian-inspired comfort in 40 minutes.

# What You'll Need:

→ 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)

# How to Make It:

01 - Bring a large pot of salted water to a boil. Cook spaghettini according to package instructions until al dente. Reserve 1/2 cup pasta water, then drain and set aside.
02 - While pasta cooks, pound chicken breasts to even thickness. Season both sides with salt and pepper.
03 - Heat olive oil in large nonstick skillet over medium-high heat. Add chicken breasts and cook 5-6 minutes per side until golden and cooked through. Remove to plate and cover loosely to rest.
04 - In same skillet over medium heat, add mushrooms and onion; sauté 4-5 minutes until softened and golden. Add garlic and thyme, cook 1 minute.
05 - Sprinkle flour over vegetables and stir well. Cook 1 minute to eliminate raw flour taste.
06 - Gradually whisk in chicken broth, followed by milk, stirring constantly to avoid lumps. Bring to gentle simmer and cook 2-3 minutes until slightly thickened.
07 - Add Parmesan cheese and Dijon mustard; stir until smooth. Season with salt and pepper. Add spinach if using and stir until wilted.
08 - Slice chicken into strips. Add cooked spaghettini and chicken to sauce; toss gently to coat. Add reserved pasta water as needed for desired consistency.
09 - Transfer to serving plates immediately. Garnish with fresh parsley and extra Parmesan cheese if desired.

# Expert Tips:

01 -
  • The sauce tastes rich and creamy but uses low-fat milk, so you can have seconds without regret.
  • Whole wheat spaghettini gives you that satisfying twirl with a little extra fiber and nutty flavor.
  • One skillet does all the work after the pasta boils, meaning less cleanup and more time at the table.
  • Leftovers reheat beautifully with a splash of milk, making lunch the next day something to look forward to.
02 -
  • Don't skip reserving the pasta water, that starchy liquid is the easiest way to bring the sauce back to life if it tightens up while you're plating.
  • Let the chicken rest after cooking, cutting into it too soon makes all the juices run out and you'll end up with dry meat instead of tender slices.
  • Cook the flour for a full minute after sprinkling it in, otherwise your sauce will taste pasty and raw no matter how long you simmer it.
03 -
  • Use a meat mallet or the bottom of a heavy pan to pound the chicken breasts evenly, it takes 30 seconds and guarantees they cook through at the same rate.
  • Slice the mushrooms thin so they cook down quickly and blend into the sauce instead of staying chunky and separate.
  • Whisk the broth and milk in gradually, adding a little at a time, so the flour doesn't seize up and leave you with lumps.
  • Taste the sauce before you add the pasta, it should be well-seasoned on its own because the noodles will dilute the flavor slightly.
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