Creamy Mushroom Chicken Spaghettini (Printable version)

Tender chicken and spaghettini in a lighter mushroom cream sauce. Comforting yet light, ready in just 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)

# 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, 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 - Transfer to serving bowls immediately, garnished with fresh parsley and extra Parmesan cheese if desired.

# Expert Advice:

01 -
  • The sauce manages to feel impossibly rich while using just a touch of milk and a handful of Parmesan
  • Everything happens in one pan besides the pasta, which means maximum flavor and minimum cleanup
  • Its the kind of meal that makes you feel like you cooked something fancy on a Tuesday night
02 -
  • Reserving the pasta water is non-negotiable because that starchy liquid is what helps the sauce cling to every strand
  • Do not skip the step of pounding the chicken, unless you enjoy dry, overcooked edges while waiting for the center to finish
  • Whisking the liquid into the flour gradually prevents lumps that will ruin your silky sauce
03 -
  • Low-sodium broth is crucial because the Parmesan and mustard already bring plenty of saltiness
  • Letting the chicken rest on a plate keeps all those juices inside instead of running onto your cutting board
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