Creamy Mushroom Chicken Spaghettini

Tender chicken breast and skinny spaghettini tossed in a velvety, lighter mushroom cream sauce—a comforting, satisfying meal that feels indulgent yet stays light. This Italian-inspired dish brings together earthy cremini mushrooms and a hint of Dijon mustard for a sophisticated flavor profile that is perfect for any night of the week.

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Whether you are looking for a post-workout refuel or a cozy family dinner, this recipe hits all the right notes. The combination of fresh thyme and sautéed mushrooms provides a deep, savory base that perfectly complements the tender chicken strips.

Ingredients

• Pasta: 300 g (10.5 oz) whole wheat spaghettini (or regular spaghettini)
• Chicken: 2 medium boneless, skinless chicken breasts (about 350 g / 12 oz total), 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp olive oil
• Mushrooms & Vegetables: 250 g (9 oz) cremini or white mushrooms, sliced; 2 cloves garlic, minced; 1 small yellow onion, finely diced; 1 tsp fresh thyme leaves (or 1/2 tsp dried); 1 cup (30 g) baby spinach, roughly chopped (optional)
• Sauce: 2 tbsp all-purpose flour, 1 cup (240 ml) low-sodium chicken broth, 3/4 cup (180 ml) low-fat milk (1% or 2%), 1/4 cup (20 g) grated Parmesan cheese, 1/2 tsp Dijon mustard, salt and pepper to taste
• Garnish: 2 tbsp fresh parsley, chopped; extra grated Parmesan (optional)

Instructions

Step 1

Bring a large pot of salted water to a boil. Cook the spaghettini according to package instructions until al dente. Reserve ½ cup of pasta water, then drain and set aside.

Step 2

While the pasta cooks, pound the chicken breasts to an even thickness. Season both sides with salt and pepper.

Step 3

Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes per side, until golden and cooked through. Remove to a plate, cover loosely, and let rest.

Step 4

In the same skillet, reduce heat to medium. Add mushrooms and onion; sauté for 4–5 minutes until softened and golden. Add garlic and thyme, cook for 1 minute.

Step 5

Sprinkle flour over the vegetables; stir well and cook for 1 minute.

Step 6

Gradually whisk in the chicken broth, followed by the milk, stirring to avoid lumps. Bring to a gentle simmer; cook 2–3 minutes until slightly thickened.

Step 7

Add Parmesan cheese and Dijon mustard; stir until smooth. Season with salt and pepper. (Add spinach now if using, stir until wilted.)

Step 8

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.

Step 9

Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

Zusatztipps für die Zubereitung

To ensure the most tender results, always pound your chicken to an even thickness before cooking. This prevents the thinner parts from drying out while waiting for the thicker parts to finish. Also, don't skip the resting period for the chicken; it allows the juices to redistribute so every bite is succulent.

Varianten und Anpassungen

This recipe is highly adaptable. You can substitute the chicken with turkey breast or omit it entirely for a vegetarian version by adding extra mushrooms or a can of white beans. For those with dietary restrictions, use gluten-free pasta and a gluten-free flour blend. If you prefer a richer, more indulgent sauce, replace the low-fat milk with a splash of half-and-half or heavy cream.

Serviervorschläge

Garnish your plate generously with fresh parsley and an extra sprinkle of Parmesan cheese. To complete the experience, pair this Creamy Mushroom Chicken Spaghettini with a crisp glass of Pinot Grigio or Sauvignon Blanc, which cuts through the creaminess of the sauce perfectly.

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Enjoy this wholesome, flavor-packed meal that delivers all the comfort of a classic pasta dish with a lighter, modern twist. It is sure to become a regular in your weeknight dinner rotation.

Recipe Questions & Answers

→ Can I make this dish vegetarian?

Absolutely. Simply omit the chicken and add extra mushrooms or a can of white beans for protein. The creamy mushroom sauce works beautifully as a vegetarian main dish.

→ What pasta works best for this dish?

Spaghettini is ideal because its thin shape holds the light cream sauce beautifully. You can also use regular spaghetti, linguine, or fettuccine if preferred. Whole wheat varieties add extra fiber.

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

The sauce naturally thickens as it cools. Reserve some pasta water before draining and add splashes as needed when tossing everything together. This helps maintain the perfect velvety consistency.

→ Can I prepare the components ahead?

You can slice the chicken and vegetables up to a day in advance. Store them separately in the refrigerator. The sauce comes together quickly, so it's best made fresh while the pasta cooks.

→ 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 and chicken flavors.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or broth to restore the sauce's creamy texture. The pasta may absorb more liquid overnight.