Creamy Mushroom Chicken Spaghettini (Printable)

Tender chicken breast and spaghettini tossed in a velvety, lighter mushroom cream sauce—comforting and satisfying in just 40 minutes.

# Ingredient List:

→ 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
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 Steps:

01 - Bring a large pot of salted water to a boil. Cook spaghettini according to package instructions until al dente. Reserve 1/2 cup of 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 a large nonstick skillet over medium-high heat. Add chicken breasts and cook 5–6 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 4–5 minutes until softened and golden. Add garlic and thyme, cook for 1 minute.
05 - Sprinkle flour over vegetables and stir well. Cook for 1 minute.
06 - Gradually whisk in chicken broth, followed by milk, stirring 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 now 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 if needed for desired consistency. Serve immediately garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The sauce manages to feel incredibly luxurious while using everyday ingredients you probably already have
  • Everything cooks in one skillet, meaning fewer dishes and more time to actually enjoy your evening
  • That hint of Dijon mustard is the secret weapon that makes people ask whats in it
02 -
  • The flour needs a full minute of cooking with the vegetables, otherwise your sauce will taste raw and chalky instead of smooth
  • Adding the liquid gradually while whisking prevents lumps from forming, so dont rush this step
  • That reserved pasta water is your insurance policy for perfect sauce consistency, so dont pour it down the drain
03 -
  • Use a microplane to grate your Parmesan, it melts into the sauce instantly instead of leaving stringy bits
  • Keep the sauce at a gentle simmer, never a rolling boil, or the dairy might separate and lose its creamy texture
Go Back