Save I stumbled onto this combination during a Tuesday evening when the fridge held nothing but random bits and a serious case of the hungers. Something about the way that velvety sauce clung to each strand of pasta made my kitchen feel like a tiny Italian restaurant, minus the checkered tablecloth. Now it's the kind of dinner I crave when comfort food needs to feel special but not heavy.
Last winter my friend Sarah dropped by unexpectedly while I had this simmering on the stove. She stood in my doorway, took in that garlic and mushroom aroma, and immediately asked if there was enough for two. We ate standing at the counter, twirling pasta and talking until the dish was scraped clean.
Ingredients
- 300 g whole wheat spaghettini: The skinny noodles catch sauce beautifully, and whole wheat adds nuttiness that stands up to the mushrooms
- 2 boneless chicken breasts: Pounding them even ensures they cook through before developing that lovely golden crust
- 250 g cremini mushrooms: Their earthy flavor deepens the sauce, and they hold their texture better than white buttons
- 1 small yellow onion: Finely diced so it melts into the sauce foundation, providing sweetness without chunks
- 2 cloves garlic: Minced fresh, never jarred, because that moment when it hits the hot pan is pure kitchen magic
- 1 tsp fresh thyme: Woodsy and fragrant, this herb bridges the gap between chicken and mushrooms perfectly
- 2 tbsp all-purpose flour: The secret to thickening without heaviness, creating that silky restaurant-style consistency
- 1 cup low-sodium chicken broth: Building depth without oversalting, letting you control the seasoning at the end
- 3/4 cup low-fat milk: Enough to create creaminess while keeping things lighter than traditional heavy cream versions
- 1/4 cup grated Parmesan: Salty and nutty, this cheese pulls all the flavors together into something cohesive
- 1/2 tsp Dijon mustard: My grandmother's trick for boosting cream sauce flavor without adding fat
- Fresh parsley: Bright green and peppery, it cuts through the richness and makes everything look inviting
Instructions
- Get your pasta water going first:
- Bring a large pot of salted water to a boil and cook spaghettini until al dente, remembering to reserve that precious half cup of pasta water before draining
- Prep your chicken properly:
- Pound the breasts to even thickness so they cook uniformly, then season both sides generously with salt and pepper
- Sear the chicken until golden:
- Heat olive oil in a large nonstick skillet over medium-high heat and cook chicken for five to six minutes per side until it develops a beautiful crust and reaches doneness
- Let chicken rest while you build flavor:
- Move cooked chicken to a plate and cover loosely, then reduce skillet heat to medium and start sautéing those mushrooms and onions
- Build your vegetable base:
- Cook mushrooms and onion for four to five minutes until they turn golden and fragrant, then add garlic and thyme for one more minute
- Create the roux foundation:
- Sprinkle flour over the vegetables and stir constantly for one minute, cooking out that raw flour taste
- Gradually add your liquids:
- Whisk in chicken broth first, then milk, stirring constantly to prevent any lumps from forming
- Simmer into silkiness:
- Let the sauce bubble gently for two to three minutes until it thickens enough to coat the back of a spoon
- Finish with flavor:
- Stir in Parmesan and Dijon mustard until smooth, then season with salt and pepper, adding spinach now if you want those greens wilted in
- Bring it all together:
- Slice rested chicken into strips and return to the pan along with cooked pasta, tossing everything gently and adding pasta water only if needed
Save This recipe transformed from a random Tuesday experiment into the dish my sister requests every time she visits. There's something about the way the sauce coats each strand that makes people slow down and really savor their food.
Making It Your Own
Sometimes I swap turkey breast for chicken or add white beans to make it vegetarian with extra protein. The sauce is versatile enough that these changes never feel like compromises, just variations on a theme.
Getting The Sauce Just Right
The most common mistake is rushing the flour step. Take that full minute to cook the flour with the vegetables, stirring constantly so nothing burns. This simple step prevents that raw flour taste that can ruin an otherwise perfect sauce.
Perfect Pairings
A crisp white wine like Pinot Grigio cuts through the creaminess beautifully while a simple arugula salad with lemon vinaigrette provides the perfect fresh contrast. Keep the sides light since this pasta is satisfying on its own.
- Toast extra Parmesan on top for a crispy garnish that adds texture
- Double the mushrooms if you want extra earthy depth without much effort
- Let each person add their own red pepper flakes at the table for heat
Save There's something deeply satisfying about a recipe that comes together this easily while tasting like it came from a restaurant kitchen. Those are the kinds of dinners that become part of your regular rotation.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breast?
Yes, thighs work well and stay tender. Increase cooking time to 7–8 minutes per side. Thighs have more fat, so the sauce will be slightly richer.
- → How do I prevent the sauce from becoming lumpy?
Whisk the flour into the mushroom mixture for one minute before adding liquid. Add broth and milk gradually while whisking constantly. This creates a smooth roux base.
- → What's the best pasta water ratio for consistency?
Reserve ½ cup pasta water before draining. Add it gradually while tossing the finished dish. Starchy pasta water helps the sauce cling to noodles beautifully.
- → Can I make this ahead and reheat?
Yes, refrigerate up to 3 days. Reheat gently over medium heat, adding a splash of milk or broth to loosen the sauce. Avoid high heat to prevent curdling.
- → What wine pairs well with this dish?
A crisp Pinot Grigio or Sauvignon Blanc complements the earthy mushrooms and creamy sauce beautifully. The acidity cuts through richness and cleanses the palate.
- → How can I make this vegetarian?
Omit chicken and add extra mushrooms or a can of white beans for protein. Use vegetable broth instead of chicken broth. The earthy flavors remain just as satisfying.