Creamy Mushroom Chicken Spaghettini

The way my tiny apartment kitchen smelled of garlic and thyme that rainy Tuesday still makes me smile—I'd been craving something comforting but not heavy, and this pasta somehow nailed that impossible balance between rich and light. The sauce coats every strand like a warm hug, yet you don't leave the table feeling stuffed.

My roommate walked in mid-simmer, sampled a spoonful straight from the pan, and literally put down her takeout menu. That was the moment I knew this recipe was staying in our regular rotation forever.

Ingredients

• Whole wheat spaghettini: The slightly nutty flavor holds up beautifully against the creamy sauce, but regular works perfectly too if that's what you have on hand
• Boneless chicken breasts: Pound them to even thickness—they'll cook evenly and stay tender instead of drying out at the edges
• Cremini mushrooms: These little gems develop such deep flavor when they get golden and slightly crispy in the pan
• Low-fat milk: Combined with the flour and broth, it creates that luscious texture without being overwhelmingly rich
• Fresh thyme: The woodsy aroma pairs perfectly with mushrooms—dried works in a pinch, but fresh makes it sing

Instructions

Get the pasta going:

Drop that spaghettini into salted boiling water and cook it just until it's got some bite left—reserve that precious pasta water before draining, it's liquid gold for bringing everything together later.

Season and sear the chicken:

Give those chicken breasts a good pounding so they're even, season generously, and get them golden in hot oil—let them rest on a plate while you build the sauce base.

Build the flavor foundation:

In the same pan, let those mushrooms and onions get golden and fragrant—don't rush this part, that's where all the deep savory goodness lives.

Create the velvety sauce:

Whisk in the flour to coat everything, then gradually add broth and milk while stirring constantly until it bubbles into a gorgeous creamy consistency.

Bring it all home:

Stir in Parmesan and Dijon, slice the chicken, then toss everything together with the pasta—add splashes of that reserved pasta water until it's perfectly coated.

Save

My mom still texts me every time she makes this, asking about the sauce technique—and she's been cooking longer than I've been alive. That's when you know a recipe is genuinely special.

Making It Ahead

I've learned to prep the components separately—cook the pasta, make the sauce, slice the chicken—then gently reheat and toss at the last minute. The sauce keeps beautifully in the fridge for two days, though you might need to splash in a little extra milk when reheating.

Scaling For Crowds

This recipe doubles like a dream, but use two pans instead of overcrowding one—mushrooms need space to properly brown or they'll steam instead of develop that gorgeous golden flavor that makes this dish shine.

Perfect Pairings

A crisp white wine cuts through the creaminess beautifully—think Pinot Grigio or something similarly bright and acidic. A simple green salad with a vinaigrette provides that perfect fresh contrast, and if you're feeling fancy, some garlic bread never hurt anyone.

• Don't skip the fresh parsley garnish—it adds this bright pop that makes the whole dish look intentional and finished
• The pasta water trick works with any cream sauce recipe, not just this one
• Leftovers reheat surprisingly well in the microwave, though the pasta will absorb more sauce overnight

Save

There's something so satisfying about a recipe that feels luxurious enough for company but comes together easily enough for a random Tuesday. That's the sweet spot this pasta hits every single time.

Recipe FAQs

→ 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.

→ What pasta works best?

Spaghettini is ideal as its thin strands coat nicely with the velvety sauce. You can also use regular spaghetti, linguine, or fettuccine. Whole wheat adds fiber and nutrients.

→ How do I prevent the sauce from becoming lumpy?

Whisk the flour into the vegetables thoroughly before adding liquids. Gradually pour in the broth while whisking constantly, then add the milk slowly. Keep stirring until smooth.

→ Can I make the sauce richer?

Absolutely. Substitute some or all of the low-fat milk with half-and-half or heavy cream for a more indulgent sauce. You can also increase the Parmesan cheese.

→ What wine pairs well?

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

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or pasta water to loosen the sauce. The pasta may absorb more liquid overnight.