Creamy Mushroom Chicken Spaghettini

The first time I made this on a Tuesday evening after work, I kept checking the recipe because I couldn't believe something so creamy could actually be light. My kitchen filled with that earthy mushroom aroma, and when I took that first bite, I actually said wow out loud to an empty room.

Last winter my sister came over exhausted from a new job, and I made this without really thinking about it. She took three bites, put her fork down, and asked if I'd secretly opened a restaurant. Now whenever she visits, this is what she requests instead of going out.

Ingredients

• Whole wheat spaghettini: The nutty flavor holds up beautifully against the creamy sauce, though regular works perfectly fine too
• Boneless chicken breasts: Pounding them to even thickness is the secret to keeping them tender and juicy
• Cremini mushrooms: They have more depth than white mushrooms and really anchor the sauce with earthy flavor
• Low-fat milk: Creates that velvety texture without the heaviness of traditional cream sauces
• Dijon mustard: Just enough to wake up all the other flavors without making it taste mustardy

Instructions

Get your pasta going first:

Drop that spaghettini into salted boiling water and set a timer, because nothing ruins a dish faster than overcooked noodles

Season and cook the chicken:

Get a good golden sear on both sides, then let it rest tented with foil while you make the sauce

Build your flavor base:

Caramelize those mushrooms and onions until they're golden and smell amazing, then bloom the garlic and thyme for just a minute

Create the sauce:

Whisk in the flour, then gradually add the liquids, stirring constantly until everything smooths out and thickens slightly

Bring it all together:

Slice the chicken, toss everything back in the skillet with the pasta, and let the sauce coat each strand evenly

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This has become my go-to when friends say they're coming over and I haven't planned anything impressive. Something about plating it with that parsley sprinkle makes people think you tried way harder than you actually did.

Making It Your Own

Sometimes I add white beans instead of chicken, or toss in handfuls of arugula at the very end for some peppery contrast. The sauce is incredibly forgiving and welcomes whatever you've got in the fridge.

The Lighter Sauce Secret

Using flour as a thickener instead of reducing heavy cream means all the velvety texture with a fraction of the guilt. I've served this to people watching their weight and they never once felt like they were eating diet food.

Perfect Pairings

A crisp white wine cuts through the richness beautifully, but honestly, sometimes I just serve it with a big green salad dressed simply with lemon and olive oil.

• Grate some extra Parmesan right at the table for that fresh umami punch
• Keep some red pepper flakes handy if you like a little warmth
• The leftovers actually make an amazing cold pasta salad for lunch the next day

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Theres something so satisfying about a dish that feels special enough for company but simple enough for a random Tuesday. This is the recipe that proved comfort food doesnt have to be heavy.

Questions & Answers

→ Can I make this dish vegetarian?

Yes, 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 type of mushrooms work best?

Cremini or white mushrooms are ideal for their mild flavor and meaty texture. You can also use shiitake or portobello for a deeper, more earthy taste.

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

Reserve some pasta water before draining. The starchy water helps loosen the sauce to your desired consistency. Add it gradually while tossing everything together.

→ Can I use regular pasta instead of whole wheat?

Absolutely. Regular spaghettini works perfectly fine. Whole wheat adds fiber and nutrients, but the dish is delicious with either option.

→ How long does this keep in the refrigerator?

Store leftovers in an airtight container for up to 3 days. Reheat gently with a splash of milk or broth to restore the creamy consistency.

→ What wine pairs well with this dish?

A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. The acidity cuts through the richness while enhancing the mushroom flavors.