Save I had one of those rare weeknights where everything aligned perfectly, no rushing, no distractions. The kitchen was quiet except for the gentle bubbling of pasta water, and I remember how the earthy aroma of sautéing mushrooms filled every corner of the room. Sometimes the simplest dinners end up being the most satisfying ones, the kind where you actually taste every bite instead of just inhaling food between emails.
My sister was over recently, watching me cook and casually mentioning how she always struggles with creamy pasta sauces turning into gloppy disappointments. When I served this version, she actually paused mid conversation to ask what I did differently. Theres something deeply satisfying about watching someone realize that restaurant quality pasta is entirely achievable at home without any fancy techniques.
Ingredients
- 300 g whole wheat spaghettini: The slightly nutty flavor of whole wheat holds up beautifully against the creamy sauce, though regular works perfectly fine too
- 2 medium boneless chicken breasts: Pounding them to even thickness is the difference between juicy, tender meat and dry, disappointing chicken
- 250 g cremini mushrooms: These have more depth than white mushrooms and develop such a gorgeous golden color when sautéed properly
- 1 small yellow onion: Finely diced so it virtually melts into the sauce instead of leaving chunky bites
- 2 cloves garlic: Minced fresh, never jarred, the aroma when it hits the hot pan is absolutely worth the extra minute
- 1 tsp fresh thyme leaves: Dried works in a pinch, but fresh thyme brings this bright, lemony herbal note that cuts through the richness
- 2 tbsp all purpose flour: The lightest touch of thickening, just enough to give the sauce body without making it heavy
- 1 cup low sodium chicken broth: Low sodium is crucial here because you want control over the final seasoning
- 3/4 cup low fat milk: Surprisingly creamy without the heaviness of cream, letting the other flavors shine through
- 1/4 cup grated Parmesan: The salty, umami punch that pulls everything together
- 1/2 tsp Dijon mustard: Dont skip this, it enhances every other flavor without making the sauce taste mustardy
- 2 tbsp fresh parsley: Added at the end for that pop of color and fresh contrast to the rich sauce
Instructions
- Get the pasta going first:
- Bring a large pot of salted water to boil and cook the spaghettini until al dente, then reserve that precious half cup of pasta water before draining, its liquid gold for adjusting sauce consistency later.
- Prep the chicken properly:
- Pound those chicken breasts to an even thickness, season generously with salt and pepper, then sear in hot olive oil for about 5 to 6 minutes per side until golden and cooked through before letting them rest on a plate.
- Build the flavor base:
- In the same skillet, sauté the mushrooms and onion over medium heat for 4 to 5 minutes until they turn golden and smell incredible, then add garlic and thyme for just one minute until fragrant.
- Create the velvety sauce:
- Sprinkle flour over the vegetables, stirring constantly for one minute to cook out the raw taste, then gradually whisk in the chicken broth followed by milk, letting it simmer gently for 2 to 3 minutes until slightly thickened.
- Finish with finesse:
- Stir in the Parmesan and Dijon mustard until completely smooth, season to taste, then slice the rested chicken and toss everything together with the pasta, adding splashes of that reserved pasta water until the sauce coats each strand perfectly.
Save There was this rainy Tuesday when I made this for dinner, nothing special about the day at all, but I remember sitting down with my bowl and just feeling completely comforted. Food has this way of turning an ordinary evening into something that feels like a little hug, especially when its this satisfying without leaving you feeling weighed down.
Making It Your Own
Ive found that swapping half and half for the milk creates an incredibly decadent version for special occasions, while adding a handful of arugula at the end brings this lovely peppery bite that cuts through the richness beautifully. Sometimes I toss in frozen peas during the last minute of pasta cooking for color and sweetness, especially when I need to convince myself that vegetables are happening.
The Pasta Water Secret
Professional chefs swear by starchy pasta water for a reason, it acts as an emulsifier that helps sauce cling to every strand of pasta while adding a subtle silkiness you cant get any other way. Even when you think the sauce looks perfect, that splash of cloudy, salty water transforms it from good to restaurant quality.
Perfecting The Chicken
The most common mistake I see is overcrowding the pan, which leads to steamed chicken instead of beautifully seared meat. Give those breasts space, let them develop that golden crust, and resist the urge to poke and prod them constantly. That resting period isnt optional either, it lets the juices redistribute so you dont end up with dry meat.
- Let the pan get properly hot before adding the chicken, you should hear a satisfying sizzle immediately
- Invest in a good meat thermometer, 165F is the target but pulling it at 160F lets carryover cooking finish the job
- Slice against the grain for the most tender bites, especially noticeable with leftovers
Save This is the kind of recipe that earns permanent rotation status in any household, the one everyone requests and nobody gets tired of. I hope it brings as many cozy, satisfying evenings to your table as it has to mine.
Recipe FAQs
- → Can I use a different type of pasta?
Yes, spaghettini can be replaced with any long pasta like fettuccine, linguine, or pappardelle. Cooking time may vary slightly based on thickness.
- → How do I prevent the sauce from becoming lumpy?
Gradually whisk in the liquid and ensure the roux is fully cooked before adding broth. Whisking continuously while adding milk helps maintain a smooth, silky texture.
- → Is this suitable for a lower-calorie diet?
Yes, this dish uses low-fat milk and minimal oil while delivering 31g of protein per serving. It contains only 400 calories, making it ideal for calorie-conscious meals.
- → Can I make this vegetarian?
Absolutely. Omit the chicken and add extra mushrooms, white beans, or roasted vegetables. Use vegetable broth instead of chicken broth for a fully vegetarian version.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy mushroom sauce beautifully while balancing the richness with acidity.
- → Can I prepare this ahead of time?
Cook the components separately and store in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding reserved pasta water as needed to refresh the sauce consistency.