Save The way our tiny apartment kitchen filled with the earthy scent of mushrooms and garlic that first Tuesday night felt like magic in a pan. I had been craving something comforting after a particularly chaotic week at work, but wanted to avoid the heavy cream sauces that usually leave me feeling sluggish. That's when this lighter mushroom cream sauce became my weeknight revelation—rich and velvety without the post-dinner food coma I'd come to dread.
My roommate wandered in halfway through, drawn by the aroma like it was some kind of magnetic force, and ended up sitting on the counter watching me finish. We ended up eating straight from the skillet, standing in the kitchen, both too impatient to bother with proper plating. That's become our thing now—whenever life feels overwhelming, we know this pasta will be waiting to make everything feel manageable again.
Ingredients
- 300 g (10.5 oz) whole wheat spaghettini: The nutty flavor of whole wheat holds up beautifully against the earthy mushrooms, though regular spaghettini works perfectly fine if that's what you have on hand
- 2 medium boneless skinless chicken breasts (about 350 g / 12 oz total): Pounding them to even thickness ensures they cook through without drying out—a technique I learned after one too many rubbery chicken disasters
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that transforms plain chicken into something worthy of that velvety sauce
- 1 tbsp olive oil: Just enough to give the chicken a golden crust and start building those flavorful browned bits in the pan
- 250 g (9 oz) cremini or white mushrooms, sliced: Cremini mushrooms have a slightly deeper, earthier flavor than white buttons, but either will give you that meaty texture that makes this pasta so satisfying
- 2 cloves garlic, minced: Fresh garlic is non-negotiable here—it blooms in the hot oil and creates an aromatic base that makes the whole kitchen smell incredible
- 1 small yellow onion, finely diced: The foundation of flavor that sweetens as it sautés, balancing the savory mushrooms
- 1 tsp fresh thyme leaves (or 1/2 tsp dried): Thyme and mushrooms are best friends—the herb's subtle woodsy notes highlight the mushrooms' natural umami
- 1 cup (30 g) baby spinach, roughly chopped (optional): A handful of greens wilts into the sauce almost unnoticed, adding nutrients and a pop of color without changing the flavor profile
- 2 tbsp all-purpose flour: The secret to thickening the sauce without cream—just enough to create that silky consistency we're after
- 1 cup (240 ml) low-sodium chicken broth: Using low-sodium broth lets you control the seasoning and prevents the dish from becoming overly salty
- 3/4 cup (180 ml) low-fat milk (1% or 2%): The lighter alternative to heavy cream that still delivers that dreamy, velvety mouthfeel we all crave
- 1/4 cup (20 g) grated Parmesan cheese: Adds a savory depth and helps emulsify the sauce into something glossy and gorgeous
- 1/2 tsp Dijon mustard: The hidden ingredient that cuts through the richness and adds a subtle sharpness that makes you wonder what makes this sauce so good
- Salt and pepper to taste: Always adjust at the end—different chicken broths vary wildly in salt content, and you want perfect balance
- 2 tbsp fresh parsley, chopped: Fresh herbs at the end brighten everything and make the dish look like it came from a restaurant kitchen
- Extra grated Parmesan (optional): Because some days you just need that extra sprinkle of salty, nutty goodness on top
Instructions
- Get Your Pasta Water Going:
- Bring a large pot of salted water to a boil and cook the spaghettini until al dente. Remember to reserve that precious ½ cup of pasta water before draining—it's liquid gold for adjusting your sauce later.
- Prep the Chicken Evenly:
- While the pasta bubbles away, pound those chicken breasts to an even thickness so they cook uniformly. Season both sides generously with salt and pepper.
- Sear to Golden Perfection:
- Heat the olive oil in your large nonstick skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until you've got a gorgeous golden crust and the chicken is cooked through. Remove to a plate and cover loosely—letting it rest keeps it juicy.
- Build Your Flavor Base:
- In the same skillet (don't you dare clean it—that browned stuff is flavor gold), reduce the heat to medium. Add the mushrooms and onion, sautéing for 4–5 minutes until they're softened and taking on some color. Toss in the garlic and thyme for just 1 minute until fragrant.
- Create the Roux:
- Sprinkle the flour evenly over the vegetables, stirring well to coat everything. Let it cook for 1 minute—this raw flour taste cooks off and creates the foundation for your silky sauce.
- Add the Liquids Gradually:
- Whisk in the chicken broth first, followed by the milk, stirring constantly to avoid any lumps. Bring it to a gentle simmer and let it cook for 2–3 minutes until you notice it thickening slightly.
- Finish with Flavor:
- Stir in the Parmesan cheese and Dijon mustard until the sauce is smooth and glossy. Season with salt and pepper to taste. If you're using spinach, add it now and stir until just wilted.
- Bring It All Together:
- Slice your rested chicken into strips. Add the cooked spaghettini and chicken right into the skillet with the sauce, tossing gently to coat everything in that velvety goodness. Add a splash of that reserved pasta water if the sauce needs loosening.
- Plate and Garnish:
- Serve immediately while everything is hot and the sauce is at its silkiest. Sprinkle with fresh parsley and an extra dusting of Parmesan if you're feeling indulgent.
Save Last Friday, after my partner had a particularly brutal day at work, I made this without saying a word. The moment they walked through the door and caught that first whiff of garlic and mushrooms, their shoulders dropped three inches. We ate slowly, talking about nothing important, and watched the tension of the week dissolve with every bite.
Making It Your Own
Sometimes I swap in turkey breast or go completely vegetarian with extra mushrooms and a can of white beans for protein. The sauce base is so forgiving that it welcomes whatever you've got in the fridge.
Wine Pairing Magic
A crisp Pinot Grigio or Sauvignon Blanc cuts through the richness beautifully while complementing the earthy mushrooms. I've found that keeping a bottle of white wine on hand makes even a Tuesday night feel like a proper occasion.
Kitchen Wisdom
After making this countless times, I've learned that patience while sautéing the mushrooms makes all the difference—let them get properly golden and they'll contribute so much more depth to the final sauce. Those browned bits are where the real flavor lives.
- Warm your plates in the oven for a few minutes before serving—hot food on cold plates loses its appeal way too fast
- If the sauce seems too thick after sitting, a splash more warm milk or pasta water brings it right back to life
- Never skip the Dijon mustard—it's the secret ingredient that makes people ask what's in this sauce
Save There's something about twirling a forkful of this pasta, sauce-coated and fragrant, that makes even the most ordinary evening feel like a small celebration worth savoring.
Recipe Help & FAQs
- → Can I use a different pasta shape?
Yes, any thin pasta like linguine, fettuccine, or angel hair works well. Adjust cooking time according to package directions. The key is using a pasta that allows the sauce to coat evenly.
- → How do I prevent the sauce from becoming lumpy?
Gradually whisk the liquid into the flour mixture rather than adding it all at once. Keep heat at medium and stir constantly. If lumps do form, strain the sauce through a fine mesh sieve before serving.
- → What can I substitute for low-fat milk?
You can use plain Greek yogurt thinned with broth, cashew cream, or full-fat milk for a richer sauce. Avoid adding cream all at once—whisk it in gradually to maintain a silky texture.
- → Is this dish freezer-friendly?
Yes, the prepared dish freezes well for up to three months. Store in an airtight container. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if the sauce thickens too much.
- → How can I make this vegetarian?
Omit the chicken and double the mushroom quantity, or add cannellini beans and extra vegetables like zucchini or broccoli. Use vegetable broth instead of chicken broth for a fully vegetarian version.
- → What wine pairs best with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the creamy sauce beautifully. The acidity cuts through richness while enhancing earthy mushroom flavors and tender chicken.