Creamy Mushroom Chicken Spaghettini

Tender chicken breast and skinny spaghettini tossed in a velvety, lighter mushroom cream sauce—this dish is a comforting, satisfying meal that feels indulgent yet stays light. Inspired by classic Italian flavors, this recipe provides a high-protein, lower-calorie alternative to heavy pasta dishes, making it perfect for a balanced weeknight dinner.

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By using simple pantry staples like flour, Dijon mustard, and Parmesan cheese, you can create a restaurant-quality sauce that perfectly clings to every strand of whole wheat spaghettini. The addition of fresh thyme and sautéed cremini mushrooms adds a deep, earthy aroma to the meal.

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

Using a large nonstick skillet is key to ensuring the chicken breasts brown evenly without sticking. For the smoothest sauce, utilize a whisk when gradually adding the chicken broth and milk to the flour-coated vegetables to prevent any lumps from forming. A wooden spoon is helpful for scraping the flavorful bits from the bottom of the pan while sautéing the mushrooms and onions.

Varianten und Anpassungen

This versatile recipe can be adapted to various dietary needs. 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 protein. If you are gluten-sensitive, use gluten-free spaghettini and a gluten-free all-purpose flour for the sauce.

Serviervorschläge

Serve this Creamy Mushroom Chicken Spaghettini immediately with a generous garnish of fresh parsley and extra Parmesan cheese. For a complete dining experience, pair this meal with a crisp white wine such as a Pinot Grigio or Sauvignon Blanc to complement the earthy notes of the mushrooms and the creamy sauce.

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Each serving of this dish provides approximately 400 calories, 8g of fat, and 51g of carbohydrates. Please be aware that the recipe contains wheat, milk, and mustard. Always check your ingredient labels for potential egg or soy allergens, which can sometimes be found in broth and certain pasta brands.

Recipe Help & Answers

→ Can I use a different pasta shape?

Absolutely. Fettuccine, pappardelle, or any ribbon pasta works beautifully with this sauce. Cooking time may vary slightly, so check package directions.

→ How do I prevent the sauce from breaking?

Whisk the milk gradually into the broth to avoid lumps. Keep heat at medium and stir continuously. If lumps form, strain through a fine sieve before serving.

→ Can I make this vegetarian?

Yes. Omit chicken and increase mushrooms to 350g, or add a can of white beans for protein. Use vegetable broth instead of chicken broth.

→ What if I don't have cremini mushrooms?

White button mushrooms, portobello, or oyster mushrooms work well. Any variety adds flavor and texture to the creamy sauce.

→ How do I store leftovers?

Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat with a splash of milk to restore sauce consistency.

→ Can I freeze this dish?

Freeze the sauce separately for up to 2 months. Freeze pasta and chicken in another container. Thaw overnight and reheat gently to maintain texture.