Creamy Mushroom Chicken Spaghettini (Printable Version)

Tender chicken and spaghettini in a light, creamy mushroom sauce. A comforting yet lighter Italian-inspired main dish ready in 40 minutes.

# Ingredient List:

→ Pasta

01 - 10.5 oz whole wheat spaghettini or regular spaghettini

→ Chicken

02 - 2 medium boneless, skinless chicken breasts (approximately 12 oz total)
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
05 - 1 tablespoon olive oil

→ Mushrooms & Vegetables

06 - 9 oz cremini or white mushrooms, sliced
07 - 2 cloves garlic, minced
08 - 1 small yellow onion, finely diced
09 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
10 - 1 cup baby spinach, roughly chopped (optional)

→ Sauce

11 - 2 tablespoons all-purpose flour
12 - 1 cup low-sodium chicken broth
13 - 3/4 cup low-fat milk (1% or 2%)
14 - 1/4 cup grated Parmesan cheese
15 - 1/2 teaspoon Dijon mustard
16 - Salt and pepper to taste

→ Garnish

17 - 2 tablespoons fresh parsley, chopped
18 - Extra grated Parmesan cheese (optional)

# Directions:

01 - Bring a large pot of salted water to a boil. Cook the spaghettini according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.
02 - While the pasta cooks, pound the chicken breasts to an even thickness. Season both sides with salt and pepper.
03 - Heat olive oil in a large nonstick skillet over medium-high heat. Add chicken breasts and cook for 5 to 6 minutes per side, until golden and cooked through. Remove to a plate, cover loosely, and let rest.
04 - In the same skillet, reduce heat to medium. Add mushrooms and onion; sauté for 4 to 5 minutes until softened and golden. Add garlic and thyme, cook for 1 minute.
05 - Sprinkle flour over the vegetables; stir well and cook for 1 minute.
06 - Gradually whisk in the chicken broth, followed by the milk, stirring to avoid lumps. Bring to a gentle simmer; cook 2 to 3 minutes until slightly thickened.
07 - Add Parmesan cheese and Dijon mustard; stir until smooth. Season with salt and pepper. Add spinach now if using, stir until wilted.
08 - 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.
09 - Serve immediately, garnished with fresh parsley and extra Parmesan if desired.

# Expert Advice:

01 -
  • The sauce achieves that luxurious restaurant-style texture using just a touch of flour and low-fat milk instead of heavy cream
  • Everything comes together in one skillet while the pasta boils, making it perfect for those nights when you want something special but don't have hours to spend at the stove
02 -
  • The pasta water trick is non-negotiable—starchy pasta water helps bind the sauce to the noodles and creates that restaurant-style coating
  • Letting the chicken rest after cooking prevents all those juices from running out onto your cutting board instead of staying inside the meat where they belong
03 -
  • Pound your chicken breasts between plastic wrap for even thickness and less mess on your countertop
  • Grate your own Parmesan instead of buying pre-grated—it melts better and has way more flavor
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