Save to Pins The kitchen was filled with that earthy aroma that only happens when mushrooms hit a hot skillet, and I found myself hovering over the pan like it was the most fascinating thing in the world. My roommate walked in, took a deep breath, and asked what restaurant I was ordering from. When I told her it was just spaghettini with chicken and mushrooms, she looked at me like I was hiding a secret chef in the pantry. That was the moment this recipe became a weeknight legend in our apartment.
I made this for my sister when she was recovering from surgery and needed something comforting but not heavy. She took three bites, put her fork down, and asked if I had been taking secret cooking classes. The way the velvety sauce coats each strand of spaghettini while the tender chicken adds substance without weighing it down, it is just magic. Now she requests it every time she visits.
Ingredients
- Whole wheat spaghettini: The nutty flavor pairs beautifully with mushrooms, but regular works perfectly too
- Boneless chicken breasts: Pounding them to even thickness ensures they cook through without drying out
- Cremini mushrooms: Their earthy flavor creates a deeper sauce, though white mushrooms are totally fine
- Yellow onion: Finely diced so it practically melts into the sauce
- Fresh thyme: The woody herb bridges the gap between the chicken and mushrooms beautifully
- All-purpose flour: Just two tablespoons create the silky foundation for the sauce
- Low-fat milk: Keeps the sauce light while still delivering that creamy texture we crave
- Parmesan cheese: Adds the umami punch that makes the sauce taste like it simmered for hours
- Dijon mustard: The secret ingredient that brightens all the rich flavors
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil while you prep everything else
- Cook the spaghettini:
- Cook according to package directions until al dente, then reserve that precious half cup of pasta water before draining
- Prep the chicken:
- Pound those breasts to an even thickness so they cook uniformly, then season both sides generously with salt and pepper
- Sear the chicken:
- Heat olive oil in your large nonstick skillet over medium-high heat, cook chicken for 5 to 6 minutes per side until golden and cooked through, then remove to a plate and let it rest
- Build the flavor base:
- Reduce heat to medium, add mushrooms and onion to the same skillet and sauté for 4 to 5 minutes until softened and golden, then add garlic and thyme for just 1 minute
- Create the sauce:
- Sprinkle flour over the vegetables, stir well and cook for 1 minute, then gradually whisk in the chicken broth followed by the milk
- Thicken it up:
- Bring to a gentle simmer and cook for 2 to 3 minutes until slightly thickened, then stir in Parmesan and Dijon mustard until smooth
- Bring it all together:
- Slice the rested chicken into strips, add cooked spaghettini and chicken to the sauce and toss gently to coat, using a splash of that reserved pasta water if needed
- Finish and serve:
- Serve immediately, topped with fresh parsley and extra Parmesan if you are feeling generous
Save to Pins My friend who claims she cannot cook made this for her new boyfriend and he proposed three months later. I am not saying this pasta was the sole reason, but she definitely texted me that night saying he asked for seconds and then sat on the couch just smiling at her.
Making It Your Own
Sometimes I toss in a handful of baby spinach right at the end because watching it wilt into the sauce makes me feel virtuous, plus my kids will actually eat it this way. The way the leaves turn bright green against that creamy pale sauce is just lovely, and you barely notice the vegetables when they are coated in all that flavor.
Wine Pairing Magic
A crisp Pinot Grigio cuts through the creaminess while still complementing the earthy mushrooms, but honestly any dry white wine works beautifully here. I have found that serving wine with dinner somehow transforms a regular weeknight meal into something that feels a bit special, even when we are just eating at the kitchen counter in our sweatpants.
Make Ahead Wisdom
The sauce actually tastes even better when it has had a few minutes to sit and thicken slightly, which is perfect if you are trying to time everything perfectly. I have learned to slice the chicken and let it hang out in the sauce while I finish setting the table, and it stays tender without getting rubbery.
- If you want to prep ahead, cook the chicken and vegetables up to a day in advance
- The sauce base can be made earlier and gently reheated while the pasta cooks
- Never add the pasta until you are ready to serve or it will absorb all that gorgeous sauce
Save to Pins This is the recipe that convinced me comfort food does not have to leave you feeling heavy and sluggish. Now it is my go-to when I want something that feels like a hug in a bowl but still lets me feel good about what I am feeding my family.
Frequently Asked Questions
- → Can I use regular spaghetti instead of spaghettini?
Yes, regular spaghetti works well as a substitute. Spaghettini is slightly thinner and cooks a bit faster, but both have the same pasta-to-sauce ratio. Adjust cooking time as needed according to package directions.
- → How do I prevent the sauce from becoming lumpy?
When adding milk to the flour-based roux, whisk gradually and continuously to avoid lumps. Keep the heat at medium and stir constantly. If lumps do form, strain the sauce through a fine-mesh sieve before returning it to the pan.
- → Can I make this dish ahead of time?
Yes, you can prepare components separately. Cook pasta and chicken in advance, then refrigerate. When ready to serve, reheat the sauce gently and toss everything together. You may need to add extra broth or milk to achieve the desired sauce consistency.
- → What's the best way to pound chicken breasts evenly?
Place chicken between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound from the center outward with firm, even pressure until the breast reaches uniform thickness. This ensures even cooking throughout.
- → Can I substitute low-fat milk with other dairy options?
Absolutely. Half-and-half or light cream will create a richer sauce. For a lighter version, try unsweetened plant-based milk like oat or almond milk, though the flavor profile will be slightly different. Adjust Parmesan cheese if needed to maintain depth.
- → How do I know when the chicken is cooked through?
The internal temperature should reach 165°F (74°C) at the thickest part. If you don't have a thermometer, cut into the thickest portion—the juices should run clear with no pink remaining. Pounding the chicken to even thickness helps it cook uniformly.