Creamy Mushroom Chicken Spaghettini

The smell of thyme hitting hot butter always pulls me back to my first apartment kitchen, where I learned that comfort food does not have to be heavy. I was trying to recreate a restaurant dish I loved, missing the mark a dozen times before landing on this lighter version. Now it is the one my friends actually request when they come over, and I am always happy to oblige.

Last winter my sister dropped by unexpectedly, tired from work, and I threw this together while she sat at my counter. She watched me toss the pasta and said it looked like something from a menu, not a Tuesday night. That is the magic of this dish—effortless elegance that makes anyone feel taken care of.

Ingredients

• 300 g whole wheat spaghettini: The nutty flavor holds up beautifully to the creamy sauce, but regular works perfectly too
• 2 boneless chicken breasts: Pound them to even thickness so they cook evenly and stay tender
• 250 g cremini mushrooms: These have a deeper, earthier flavor than white mushrooms
• 1 small yellow onion: Finely diced so they melt into the sauce rather than chunky pieces
• 2 cloves garlic: Minced fresh, because jarred garlic cannot compete with the real thing
• 1 tsp fresh thyme: The woody aroma bridges the mushrooms and cream sauce perfectly
• 2 tbsp all-purpose flour: This creates the silky foundation without needing heavy cream
• 1 cup low-sodium chicken broth: Builds depth while keeping the salt under control
• 3/4 cup low-fat milk: Surprisingly creamy without the heaviness of full-fat cream
• 1/4 cup grated Parmesan: Adds that savory umami punch that makes the sauce sing
• 1/2 tsp Dijon mustard: The secret ingredient that balances the richness

Instructions

Get your pasta going:

Boil a large pot of salted water and cook the spaghettini until al dente, then reserve that precious half-cup of pasta water before draining.

Season and sear the chicken:

Pound the breasts to even thickness, season with salt and pepper, then cook in hot olive oil about 5 minutes per side until golden.

Build the flavor base:

In the same skillet, sauté mushrooms and onions until softened, then add garlic and thyme for just a minute until fragrant.

Create the sauce foundation:

Sprinkle flour over the vegetables, stir well, and cook for a minute to remove any raw flour taste.

Add the liquids gradually:

Whisk in the chicken broth first, then the milk, stirring constantly to prevent any lumps from forming.

Finish the sauce:

Stir in Parmesan and Dijon mustard, season to taste, and add spinach now if you want some extra green.

Bring it all together:

Slice the chicken, toss it with the pasta and sauce, adding pasta water if needed for that perfect coating consistency.

Save

This recipe became my go-to after a friend mentioned she loved creamy pasta but always felt too heavy afterward. The lighter approach lets the mushrooms and chicken shine while still delivering that comforting embrace we all crave on busy weeknights.

Making It Your Own

Sometimes I swap the chicken for turkey breast or go entirely vegetarian by adding extra mushrooms and a can of white beans. The sauce structure stays the same, and the dish still feels substantial. Gluten-free pasta works seamlessly here—just double-check your broth is GF too.

Getting The Sauce Right

The trick is patience when adding the liquids. Pouring in the broth first, then the milk, and whisking continuously prevents lumps and ensures a velvety texture. I have rushed this step before and ended up with a grainy sauce that no amount of stirring could fix.

Serving Suggestions

A crisp white wine like Pinot Grigio cuts through the creaminess beautifully, and a simple green salad with lemon vinaigrette balances the richness. I have also served this with roasted asparagus when I want something a bit more substantial on the side.

• Grate extra Parmesan at the table for those who love an extra savory kick
• Red pepper flakes add a nice warmth if you enjoy a little heat
• The pasta thickens as it sits, so have extra pasta water ready for leftovers

Save

There is something deeply satisfying about serving a dish that looks and tastes indulgent but comes together so thoughtfully. This pasta is comfort food reimagined—rich, yes, but also light enough that you will want seconds without the guilt.

Recipe Questions

→ Can I make this dish vegetarian?

Absolutely. Simply omit the chicken and add extra mushrooms or a can of white beans for protein. Use vegetable broth instead of chicken broth to keep it fully vegetarian.

→ What type of pasta works best?

Spaghettini is ideal for its delicate texture, but regular spaghetti, linguine, or fettuccine work well too. Whole wheat versions add fiber and nutrients, while gluten-free pasta accommodates dietary restrictions.

→ How do I prevent the sauce from becoming too thick?

Reserve some pasta water before draining. The starchy water helps loosen the sauce if it thickens too much. Add it gradually while tossing until you reach your desired consistency.

→ Can I prepare this ahead of time?

You can slice the chicken and vegetables in advance, but it's best to cook everything just before serving. The sauce may separate if reheated, though it can be gently warmed with a splash of milk or broth.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. The bright acidity cuts through the richness while enhancing the mushroom flavors. For red wine lovers, a light Pinot Noir works nicely too.

→ How can I make the sauce richer?

For a more indulgent version, replace some of the low-fat milk with half-and-half or heavy cream. You can also increase the Parmesan cheese or add a touch of butter at the end for extra richness.