Pin it The aroma of mushrooms hitting a hot skillet still stops me in my tracks, every single time. My grandmother had this tiny apartment kitchen where she could feed eight people from nothing but a few simple ingredients, and somehow everything tasted like magic. I spent countless afternoons perched on a stool watching her transform ordinary things into something extraordinary. This creamy mushroom chicken spaghettini reminds me of those cozy afternoons, though she would have laughed at my measuring everything so precisely. She cooked by feel and memory, while I need to write it all down or I will forget tomorrow.
Last February, during that endless stretch of gray winter days, my friend Sarah came over feeling completely depleted from work. I threw this together while she sat at my counter complaining about her boss, and somewhere between the sizzling mushrooms and the first bite, her shoulders actually dropped. We ended up staying at the table for three hours, picking at the last bits of parsley in the bowl and talking about everything except work. Sometimes food is just dinner, and sometimes it is exactly what someone needs to remember how to breathe again.
Ingredients
- 300 g whole wheat spaghettini: The nutty flavor holds up beautifully against the creamy sauce, but regular spaghettini works perfectly if that is what you have on hand
- 2 medium boneless chicken breasts: Pounding them to even thickness ensures they cook through without drying out, a trick I learned after too many rubbery chicken disasters
- 250 g cremini mushrooms: These have more depth of flavor than white button mushrooms, and they develop such a gorgeous golden color in the pan
- 1 small yellow onion: Finely diced so it practically melts into the sauce, providing sweetness without any detectable texture
- 2 cloves garlic: Minced fresh, never the jarred stuff which tastes sad and metallic compared to the real thing
- 1 tsp fresh thyme leaves: Woodsy and fragrant, this bridges the earthy mushrooms and the bright creamy sauce perfectly
- 2 tbsp all-purpose flour: Just enough to thicken the sauce without making it gloppy, creating that velvety restaurant texture
- 1 cup low-sodium chicken broth: The foundation of the sauce, using low-sodium lets you control the seasoning exactly
- 3/4 cup low-fat milk: Creates creaminess without the heaviness of cream, keeping everything lighter but still satisfying
- 1/4 cup grated Parmesan: Adds that salty, umami punch that makes the sauce taste like it simmered for hours
- 1/2 tsp Dijon mustard: The secret ingredient that amplifies all the other flavors without making anything taste like mustard
Instructions
- Get the pasta going first:
- Bring a large pot of salted water to a rolling boil and cook the spaghettini until it has that perfect al dente bite, then grab a half cup of that starchy pasta water before draining—the liquid gold that will save your sauce later if it gets too thick
- Prep the chicken properly:
- Pound those chicken breasts to an even thickness so they cook uniformly, then season both sides generously with salt and pepper
- Sear the chicken to golden perfection:
- Heat olive oil in your largest nonstick skillet over medium-high heat and cook the chicken for about six minutes per side until it develops a beautiful golden crust and reaches 165°F inside
- Build the flavor foundation:
- In the same skillet, turn down the heat to medium and sauté the mushrooms and onion for four or five minutes until they turn golden and fragrant, then add the garlic and thyme for just one minute
- Create the creamy sauce base:
- Sprinkle the flour over the vegetables, stir constantly for one minute to cook out the raw flour taste, then gradually whisk in the broth and milk until smooth
- Finish the sauce with finesse:
- Let the mixture gently simmer for two or three minutes until it thickens slightly, then stir in the Parmesan and Dijon mustard until everything melts together into velvety perfection
- Bring it all together:
- Slice the rested chicken into strips, toss it back into the skillet with the cooked pasta, and gently fold everything together, adding that reserved pasta water if the sauce needs loosening up
- Finish with fresh touches:
- Serve immediately while the sauce is glossy and hot, scattered with fresh parsley and an extra dusting of Parmesan if you are feeling fancy
Pin it My husband requested this for his birthday dinner instead of going out, which honestly felt like the biggest compliment I could receive. We ate at the coffee table with a terrible movie playing in the background, and it was perfect in that ordinary, beautiful way that matters more than any fancy restaurant meal. Some nights just call for comfort food and zero expectations.
Making It Your Own
This recipe welcomes substitutions like an old friend. I have made it with turkey breast when that was what the grocery store had, and honestly, nobody noticed the difference. For a vegetarian version, skip the chicken entirely and add a can of white beans or extra mushrooms—earthy and satisfying in its own right. The sauce structure stays the same, and that is the beautiful foundation everything else builds upon.
The Wine Question
A crisp Pinot Grigio cuts through the creaminess perfectly, but any dry white wine will do the job beautifully. I have paired this with everything from Sauvignon Blanc to an unexpected rosé on a Tuesday when the wine rack was looking bare. Do not overthink it—something cold and dry is really all you need.
Leftovers That Actually Work
This reheats surprisingly well, which I discovered after accidentally making double portions one Sunday. The sauce actually thickens up nicely overnight, becoming almost like a pasta bake consistency. Add a tiny splash of milk when warming it up, and it comes back to life beautifully.
- Store in an airtight container for up to three days
- The pasta will absorb more sauce overnight, so do not be afraid to add extra liquid when reheating
- This freezes well if you want to meal prep for busy weeks ahead
Pin it Some recipes are just reliable, and that is exactly what we need on busy weeknights when comfort food feels non-negotiable.
Recipe FAQ
- → Can I use regular pasta instead of whole wheat spaghettini?
Yes, absolutely. Regular spaghettini works perfectly and will cook in the same time. The whole wheat version adds extra fiber and a slightly nuttier flavor, but either choice delivers the same creamy result.
- → How do I prevent lumps in the cream sauce?
The key is whisking gradually when adding the broth and milk. Add the liquid slowly while stirring constantly with a whisk. If you do end up with lumps, strain the sauce through a fine-mesh sieve before returning it to the skillet.
- → What's the best way to cook the chicken evenly?
Pound the chicken breasts to an even thickness before cooking—aim for about ½ inch thickness. This ensures they cook through in 5–6 minutes per side without drying out. Let them rest briefly after cooking before slicing.
- → Can I make this dairy-free or vegan?
For dairy-free, substitute milk with unsweetened oat or cashew milk and use nutritional yeast instead of Parmesan. For vegan, omit the chicken and add extra mushrooms, white beans, or tofu for protein. The sauce technique remains the same.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or milk to loosen the sauce. Avoid high heat, which can cause the dairy to separate.
- → What wine pairs well with this dish?
A crisp white wine like Pinot Grigio or Sauvignon Blanc complements the creamy mushroom sauce beautifully. The acidity cuts through the richness and cleanses the palate between bites.