Save Last Tuesday, I stared at a container of leftover mushrooms and two chicken breasts, wondering how to turn them into something that would make my family actually sit down together. The rain was drumming against the kitchen window, the kind of weather that practically demands pasta and comfort. I grabbed the spaghettini first, those thin strands always cooking faster than I remember, and started slicing mushrooms while waiting for the water to boil. Something about the earthy smell of mushrooms hitting a hot pan makes the whole house feel cozier, like closing a heavy curtain against the world outside.
My sister dropped by unexpectedly as I was finishing the sauce, and she ended up staying for dinner. She kept watching me whisk the milk into the flour mixture, saying she could never get her cream sauces smooth without lumps. When we finally sat down with steaming bowls, she took one bite and went completely silent for a full minute. Thats the moment I knew this recipe wasnt just another pasta dish but something worth making again, maybe the next time she calls to say shes in the neighborhood.
Ingredients
- 300 g whole wheat spaghettini: The thinner noodles catch the silky sauce better than regular spaghetti, and whole wheat adds a nutty depth that stands up to the mushrooms
- 2 medium boneless skinless chicken breasts: Pounding them to even thickness ensures they cook through without drying out, a technique I learned after too many rubbery chicken dinners
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that goes a long way, especially since the sauce itself is lightly salted
- 1 tbsp olive oil: Just enough to give the chicken a golden crust without making the dish feel heavy
- 250 g cremini or white mushrooms: Cremini have more flavor than white buttons, holding their texture better in the sauce
- 2 cloves garlic minced: Fresh garlic transforms the mushrooms from ordinary to something special
- 1 small yellow onion finely diced: The onion sweetens as it cooks, balancing the earthy mushrooms
- 1 tsp fresh thyme leaves: Thyme and mushrooms are one of those classic pairings that just works, fresh leaves adding brightness dried herbs cant match
- 1 cup baby spinach: Optional but adds color and a subtle nutrition boost, wilting into the sauce almost invisibly
- 2 tbsp all-purpose flour: The secret to thickening without heavy cream, creating that velvety texture
- 1 cup low-sodium chicken broth: Using low-sodium broth lets you control the seasoning perfectly
- 3/4 cup low-fat milk: The sauce feels indulgent but stays light, a compromise nobody will notice
- 1/4 cup grated Parmesan cheese: Adds umami and a subtle sharpness that cuts through the mild sauce
- 1/2 tsp Dijon mustard: The hidden ingredient that makes people wonder what makes this sauce so good
- 2 tbsp fresh parsley chopped: Fresh herbs at the end make everything look like you tried harder than you actually did
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil, cook the spaghettini until al dente, then reserve that precious half cup of pasta water before draining, its liquid gold for fixing sauce consistency later
- Prep the chicken while you wait:
- Pound those chicken breasts to an even thickness, season both sides with salt and pepper, and try not to rush this step, even cooking makes all the difference
- Sear the chicken to golden perfection:
- Heat olive oil in a large nonstick skillet over medium-high heat, add chicken and cook for 5 to 6 minutes per side until golden and cooked through, then remove to a plate and let it rest, covering loosely with foil
- Build the flavor foundation:
- In the same skillet, reduce heat to medium and add mushrooms and onion, sautéing for 4 to 5 minutes until softened and golden, then add garlic and thyme and cook for just 1 minute more, dont burn the garlic
- Create the roux:
- Sprinkle flour over the vegetables, stirring well to coat everything, and cook for 1 minute to remove that raw flour taste
- Whisk in the liquids gradually:
- Pour in the chicken broth first, whisking constantly, then slowly add the milk, bringing everything to a gentle simmer and cooking for 2 to 3 minutes until slightly thickened
- Finish the sauce:
- Stir in the Parmesan cheese and Dijon mustard until smooth, season with salt and pepper, and add spinach now if youre using it, stirring until just wilted
- Bring it all together:
- Slice the rested chicken into strips, add the cooked spaghettini and chicken to the sauce, tossing gently to coat, and add a splash of that reserved pasta water if the sauce needs loosening
- Serve it up:
- Divide into bowls immediately, garnish with fresh parsley and extra Parmesan if you like, and try not to smile when everyone goes quiet after that first bite
Pin it My roommate used to request this every time she had a bad day at work, calling it her edible hug. There was something about twirling those noodles, chicken and mushrooms all wrapped in that silky sauce, that made problems feel smaller for twenty minutes. Now when I make it, I still think of her sitting at our tiny kitchen table, finally relaxing as she took that first bite.
Making It Your Own
Swap the chicken for turkey breast or leave it out entirely and toss in white beans for protein. The sauce is versatile enough that I have used whatever pasta was in the pantry, though the thin spaghetti really does work best for catching every drop. Add more vegetables if you want, peas or asparagus both work beautifully.
Wine Pairings That Work
A crisp Pinot Grigio cuts through the creaminess without overwhelming the delicate mushroom flavors. If you prefer red, a light Pinot Noir works surprisingly well, its earthy notes complementing rather than fighting the dish. Honestly, pour whatever you would enjoy drinking while cooking.
Make Ahead Strategy
Cook the pasta and chicken ahead of time, but keep the sauce separate until youre ready to eat, otherwise the pasta soaks up all that velvety goodness. Reheat everything gently, adding another splash of pasta water to bring the sauce back to life.
- The sauce actually tastes better the next day as flavors meld
- Store components separately for the best leftovers
- Never microwave pasta on high, it ruins the texture
Pin it Hope this recipe finds its way into your regular rotation, exactly the way it did into mine. Sometimes the simplest dinners become the ones we remember most fondly.
Frequently Asked Questions
- → Can I use regular spaghetti instead of spaghettini?
Yes, absolutely. Regular spaghetti works well; just adjust cooking time slightly according to package directions. Spaghettini's thinner profile allows it to coat more evenly with the cream sauce.
- → How do I prevent the sauce from becoming too thick?
Reserve pasta water and add it gradually while tossing. The starch helps the sauce cling to the noodles while maintaining a silky consistency. Start with a splash and adjust to your preference.
- → What type of mushrooms work best?
Cremini and white mushrooms are ideal for their mild flavor and tender texture. Baby bellas or portobello mushrooms add earthier notes. Avoid delicate varieties like oyster mushrooms that can become mushy.
- → Can I make this vegetarian?
Definitely. Omit the chicken and increase mushrooms to 400g, or add a can of white beans for protein. Use vegetable broth instead of chicken broth. The sauce remains just as creamy and satisfying.
- → How do I keep the chicken tender and moist?
Pound the breasts to even thickness so they cook uniformly. Don't overcook—6 minutes per side is typically enough. Let them rest before slicing to redistribute juices throughout the meat.
- → Can I prepare this ahead of time?
Cook the pasta and chicken separately up to 4 hours ahead. Store in the refrigerator. Prepare the sauce fresh just before serving and gently warm the chicken and pasta together to prevent overcooking.